Hearty and Flavorful Ancestral Soup (Tangguk)
Our Family’s Secret Tangguk Recipe, a Delicious Staple for Holiday Feasts
Discover the secret to our family’s renowned Tangguk, a cherished dish that graces every holiday table. This recipe brings together tender beef, succulent shellfish, plump shrimp, and delicate vegetables in a deeply flavorful broth, perfect for making your holiday celebrations extra special. Step-by-step instructions make it easy for anyone to recreate this comforting classic.
Main Ingredients
- Beef (brisket or stew meat) 200g
- Shellfish (clams, mussels, etc.), shelled 200g
- Shrimp, peeled and deveined 200g
- Korean squash (dense type) 200g
- Bamboo shoots (prepared) 200g (can substitute with 200g daikon radish if unavailable)
- Tofu 3 blocks
Seasoning
- Soy sauce for soup (Guk-ganjang) 1 ladleful (or traditional soy sauce)
- Salt to taste (optional)
- Soy sauce for soup (Guk-ganjang) 1 ladleful (or traditional soy sauce)
- Salt to taste (optional)
Cooking Instructions
Step 1
Pour 2L of water into a deep pot. Add the anchovies (rinsed briefly in cold water), dried kelp, and aromatic vegetables (daikon radish, leek, onion).
Step 2
Add the dried octopus, after rinsing it lightly under running water. This step enhances the broth with umami and a deep, savory flavor.
Step 3
Bring the mixture to a boil over medium heat. Once boiling, remove the kelp after about 5 minutes to prevent a bitter taste. Reduce the heat to low and simmer for at least 30 minutes to create a rich, flavorful broth. For an even deeper flavor, you can lightly pan-fry the anchovies and kelp before adding them to the water.
Step 4
While the broth is simmering, prepare the Korean squash and bamboo shoots. If you don’t have Korean squash or bamboo shoots, you can substitute with about 200g of daikon radish, cut into similar sizes for a pleasant crunch.
Step 5
Cut the tofu into bite-sized pieces. It’s best to cut them generously so they don’t break apart too easily during cooking. Aim for pieces that are easy to eat in one bite within the soup.
Step 6
Strain the broth through a sieve to obtain a clear liquid. Return the clear broth to the pot and bring it back to a boil. Add the prepared Korean squash and bamboo shoots (or daikon radish) first, and cook until they are tender and slightly translucent. Cooking them thoroughly is key to achieving the right texture.
Step 7
Once the Korean squash and bamboo shoots are almost tender, gently add the cut tofu to the simmering broth. Stir carefully to prevent the tofu from breaking.
Step 8
Wrap the beef, shrimp, and shellfish in cheesecloth or a piece of dried kelp and tie them securely. Place these bundles into the pot. This method keeps the ingredients contained, ensures a clear broth, and allows their flavors to infuse into the soup beautifully.
Step 9
As the soup simmers, skim off any foam or impurities that rise to the surface. This step is crucial for maintaining a clear, clean-tasting broth, free from any unwanted cloudiness.
Step 10
Once the beef and seafood are cooked through, remove the dried octopus from the pot. Shred it finely or cut it into small pieces, and return it to the soup. Season the soup with soy sauce for soup (Guk-ganjang). Add salt to taste if necessary, adjusting the flavor profile to your preference.
Step 11
To serve, artfully arrange the cooked ingredients at the bottom of a serving bowl. Start with the tofu, tender Korean squash, and crisp bamboo shoots (or daikon radish).
Step 12
Generously top the bowl with the cooked shellfish, beef, and shrimp. This creates a visually appealing and delicious presentation of your homemade Tangguk, highlighting the harmonious blend of flavors.
Step 13
This lovingly prepared Tangguk is a meaningful dish to place on the ancestral table or share with family and friends, celebrating a prosperous holiday. Enjoy this delicious soup and have a wonderful holiday!
