Hearty and Clear Beef and Radish Soup (Tangguk)
A Lunar New Year Delicacy: How to Make Clear Beef Tangguk for Ancestral Rites
A clear and refreshing Beef and Radish Soup (Tangguk) is a beloved dish for all ages, essential for Lunar New Year feasts and ancestral rites. Unlike regular beef and radish soup, the Gyeongsang-do style Tangguk is characterized by its rich and deep flavor derived from not blood-rinsing the beef, resulting in a slightly cloudy broth. However, today’s recipe leans towards the Seoul style, where blood-rinsing the beef yields a clear, crisp, and refreshing broth. Enjoy the harmonious blend of beef, radish, and tofu in this meticulously prepared Beef Tangguk, perfect for the whole family.
Main Ingredients- 300g beef (for soup)
- 150g Korean radish (mu)
- 1 block firm tofu
- 2 beef bouillon cubes (or kelp/anchovy broth)
- 1 Tbsp perilla oil
- 1 liter water
Beef Marination- 1 Tbsp soup soy sauce
- 1 Tbsp cooking wine (mirin or rice wine)
- 0.5 Tbsp perilla oil
Broth Seasoning- 0.5 Tbsp salt (adjust to taste)
- 1 Tbsp soup soy sauce
- 1 Tbsp cooking wine (mirin or rice wine)
- 0.5 Tbsp perilla oil
Broth Seasoning- 0.5 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
First, thoroughly remove the blood from the beef. This is the secret to a clear broth. Gently press the beef with paper towels to absorb excess blood. Removing the blood prevents any gamey flavors and ensures a clean taste.
Step 2
Peel and wash the Korean radish, then cut it into uniform, bite-sized cubes, about 2cm in size. Cut the firm tofu into similar-sized cubes.
Step 3
Dice the beef into slightly larger cubes than you typically would for a regular beef and radish soup, about 2.5-3cm. Tangguk is enjoyable with hearty pieces of beef, so avoid cutting them too small.
Step 4
In a bowl, combine the diced beef with 1 Tbsp soup soy sauce, 1 Tbsp cooking wine, and 0.5 Tbsp perilla oil. Mix well to marinate. This step enhances the beef’s flavor and helps tenderize it.
Step 5
Heat 1 Tbsp of perilla oil in a pot over medium-high heat. Add the marinated beef and stir-fry until the surfaces are lightly browned. Searing the exterior of the beef helps to lock in the juices.
Step 6
Once the beef is seared, add the cubed radish to the pot and stir-fry them together with the beef. Sautéing the radish in the oil will help to bring out its refreshing sweetness.
Step 7
Now, add 1 liter of water and 2 beef bouillon cubes to the pot with the stir-fried beef and radish. If you don’t have bouillon cubes, you can use a broth made from dried kelp or anchovies. Bring the liquid to a rolling boil over high heat to extract flavor.
Step 8
As the broth comes to a boil, skim off any foam or impurities that rise to the surface. This step is crucial for maintaining a clear broth. After skimming, cover the pot, reduce the heat to medium-low, and simmer gently for at least 30 minutes, or until the radish and beef are tender.
Step 9
Check if the radish is tender and translucent. If so, add the cubed tofu. It’s time to season the broth. Start with 0.5 Tbsp of salt and taste. Adjust the saltiness according to your preference, adding a little at a time to avoid making the broth too salty or cloudy.
Step 10
Finally, let the soup simmer for a few more minutes to allow all the flavors to meld together. This completes your meticulously prepared, clear Beef Tangguk! Enjoy it warm with a side of rice.
