Clear and Savory Beef Tangguk (Korean Clear Soup)
How to Make Delicious and Clear Beef Tangguk for Holidays and Ceremonies
Beef Tangguk is an indispensable dish for Korean holidays and ancestral rites. This recipe will guide you through making a wonderfully clear and refreshing version. While similar to a radish soup, its distinct characteristic is the absence of green onions and garlic, resulting in a clean and light flavor. Let’s learn how to prepare this delightful soup with its rich broth, tender beef, and chewy shiitake mushrooms!
Main Ingredients- Radish, thinly sliced into bite-sized pieces: 3 handfuls (approx. 300g)
- Green onion: 1 stalk
- Beef brisket (Yangji): 300g
- Dried shiitake mushrooms: 2 pieces
- Kelp (Dashima): 2 pieces
- Tofu: 1/4 block
Cooking Instructions
Step 1
First, soak the beef brisket in cold water for about 30 minutes to remove any blood. After soaking, place the whole piece of beef in fresh cold water and begin to boil. Cooking the beef as a whole piece allows for a deeper and richer broth.
Step 2
Add enough water to completely submerge the beef. Bring to a boil over high heat, then reduce to medium heat and simmer gently for 30 minutes. If you prefer, you can cut the beef into larger chunks before simmering. After 30 minutes, add a little more water, then add the prepared whole stalk of green onion. Next, add the kelp pieces and remove them after 5 minutes, as prolonged boiling can make the kelp bitter.
Step 3
Throughout the simmering process, skim off any foam or impurities that rise to the surface. This is crucial for achieving a clear broth. Remove and discard the green onion once it has softened. Take out the beef, let it cool slightly, then slice it into bite-sized pieces or shred it by hand.
Step 4
Soak the dried shiitake mushrooms in lukewarm water until softened. Once rehydrated, slice them thinly or into larger pieces as desired. The rehydrated mushrooms will add a wonderful depth of flavor.
Step 5
Add the sliced radish to the prepared broth and bring it to a boil. Once the radish starts to turn translucent, stir in 2 tablespoons of soup soy sauce. Adjust the seasoning with salt if needed. Add the sliced shiitake mushrooms at this point and continue to cook.
Step 6
When the radish is almost tender, cut the tofu into small cubes (about 1.5cm thick) and add them to the pot. Cook for another 3 minutes. Finally, add the sliced kelp and let it simmer briefly. Your delicious Beef Tangguk is now ready! Enjoy it warm.
