Busan-Style Refreshing Seafood Hot Pot Soup (Tang Guk)
Busan-Style Refreshing Seafood Hot Pot Soup (Tang Guk)
I was so impressed by the tang guk I tasted in Busan that I had to ask for the recipe and make it myself! This recipe captures that authentic Busan flavor.
Main Ingredients
- 1 Dried Octopus (or 800g Boiled Octopus)
- 900g Firm Tofu (for pan-frying)
- 500g Konjac Jelly
- 1000g Radish (Daikon)
- 300g Shrimp Meat
- 400g Mussel Meat
- 150g Shiitake Mushrooms
- 400g Beef Brisket (for soup)
- 5 Large Clams (Abalone clams or similar)
Broth & Seasoning
- 4L Water
- 1 Ladle Tuna Extract (approx. 100ml)
- 1 Ladle Fish Sauce (approx. 100ml)
- Salt to taste, if needed
- 4L Water
- 1 Ladle Tuna Extract (approx. 100ml)
- 1 Ladle Fish Sauce (approx. 100ml)
- Salt to taste, if needed
Cooking Instructions
Step 1
First, place the firm tofu on a few layers of paper towels to drain any excess water. This step is crucial to prevent the tofu from breaking apart too easily later on.
Step 2
If you are using dried octopus, place it in a pot with plenty of water and boil it thoroughly. This softens the octopus and also creates a rich, flavorful broth. (If you’re using pre-boiled octopus weighing 800g, you can skip this step.)
Step 3
While the octopus is boiling, prepare the other ingredients. In a non-stick skillet with no oil, pan-fry the drained tofu until golden brown on both sides. Let it cool slightly. Pan-frying gives the tofu a firmer texture and a lovely savory flavor.
Step 4
Slice the radish into bite-sized pieces. Cut the shrimp meat, konjac jelly, mussel meat, large clams, and shiitake mushrooms into small, uniform pieces, about bite-sized. Ensuring similar sizes helps everything cook evenly.
Step 5
Cut the cooled, pan-fried tofu into small, bite-sized pieces, similar in size to the other ingredients. This makes it easy to scoop and eat with a spoon.
Step 6
Chop the boiled octopus into small, bite-sized pieces as well. Boiled octopus is tender and easy to eat when cut small.
Step 7
Add the prepared shiitake mushrooms, radish, konjac jelly, and chopped dried octopus to the broth made from boiling the octopus. Bring this mixture to a rolling boil. These ingredients will infuse the broth with deep flavors.
Step 8
Once the broth is boiling vigorously, add the seafood components: shrimp meat, mussel meat, and large clams. Seafood cooks quickly, so avoid overcooking to maintain a tender texture. Just simmer briefly until cooked through.
Step 9
When all the ingredients seem to be cooked, add the finely chopped tofu. Simmer for a short while longer, just until the tofu is heated through.
Step 10
Now, it’s time to season. Add one ladleful of tuna extract and one ladleful of fish sauce to enhance the umami. Taste the broth and add a pinch of salt if needed. If you feel it’s slightly lacking in flavor (about 2% missing!), add a tiny bit more tuna extract to bring out the depth.
Step 11
This delicious tang guk can be portioned and frozen for easy meals. Simply take out a serving from the freezer whenever you crave a warm and satisfying homemade dish. It’s perfect as a hearty meal or a special treat.