Gyeongsang Province Style Clear Broth Soup (Tang-guk)
Making Ancestral Offering Broth (Tang-guk) – Gyeongsang Province Style
Tang-guk is a traditional Korean soup often prepared for holidays and ancestral ceremonies. This Gyeongsang Province style version is known for its clean and refreshing taste, as it omits pungent aromatics like garlic and onions. Instead, it highlights the natural flavors of the ingredients, featuring chewy fish cakes, soft tofu, and cooling radish. For an extra layer of umami, this recipe incorporates shrimp, resulting in a deeper, richer broth. Enjoy this simple yet elegant soup that’s perfect for family gatherings and special occasions.
Main Ingredients- 200g Beef Brisket
- 7 Large Shrimp
- 1/3 Daikon Radish
- 250g Konjac Jelly (Konnyaku)
- 300g Soft Tofu
- 3 Round Fish Cakes
- 2 Tbsp Sesame Oil
- 1.7L Water
- 2 Tbsp Cooking Wine (Mirin or Sake)
Seasoning- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 tsp Bamboo Salt
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 tsp Bamboo Salt
Cooking Instructions
Step 1
Begin by ensuring a clean broth. Pat the beef brisket dry with paper towels to remove any excess blood. This step is crucial for preventing any gamey odor and achieving a clear, pure-tasting soup.
Step 2
Slice the daikon radish into thin, half-moon shapes (about 0.5cm thick). Cut the konjac jelly and tofu into roughly 3cm cubes. Slice the round fish cakes into 0.5cm thick rounds. The round fish cakes are a signature ingredient in Gyeongsang Province style Tang-guk.
Step 3
If using frozen shrimp, thaw them under cold running water. Remove the tail and devein the shrimp by making a shallow cut along the back. Chop the shrimp into small pieces, about 1cm in size.
Step 4
To remove any unpleasant smell from the konjac jelly and improve its texture, blanch it in boiling water for 1-2 minutes. After blanching, drain it thoroughly in a colander.
Step 5
Heat the sesame oil in a pot over medium heat. Add the blotted beef brisket and stir-fry until it’s mostly cooked through. Searing the beef will enhance its flavor.
Step 6
Once the beef is nearly cooked, add the chopped shrimp and the cooking wine. Continue to stir-fry until the shrimp turn pink. The cooking wine helps to eliminate any fishiness from the shrimp and adds a subtle sweetness.
Step 7
As soon as the shrimp turn a vibrant red, add the sliced daikon radish. Sauté for another 3-5 minutes until the radish becomes translucent. This process helps the radish release its natural sweetness into the broth.
Step 8
Pour in the soy sauce for soup and stir to coat the ingredients. Then, add the 1.7 liters of water. Bring the soup to a boil over high heat, then add the sliced fish cakes and the blanched konjac jelly.
Step 9
Once the soup returns to a rolling boil and the fish cakes float to the surface, reduce the heat slightly. Season with bamboo salt to your preference. Gently add the cubed tofu. Stir carefully to avoid breaking the tofu, and let it simmer for another few minutes until heated through. Your Tang-guk is almost ready!
Step 10
Your refreshing and delicious Gyeongsang Province style Tang-guk is complete! This clear, savory broth is perfect for ancestral rites or as a comforting dish on a chilly day. Enjoy!
