Clear and Refreshing Beef and Radish Soup (Charyesang Tangguk)
Clear and Refreshing Beef and Radish Soup (Charyesang Tangguk)
Essential for Holidays! How to Make Delicious, Clear Beef and Radish Soup (Tangguk)
With Lunar New Year just ten days away, many housewives are already busy preparing. I’ve made beef and radish soup, a traditional dish served on the ancestral rites table (Charyesang). By first stir-frying the beef, then adding radish and broth, you create a soup that is both refreshing and savory. This clear beef and radish soup (also known as Tangguk) is ready! A traditional characteristic of this soup for ancestral rites is that garlic and green onions are omitted to highlight the natural flavors.
Ingredients- Beef (brisket or for soup) 300g
- Radish 300g
- Tofu 160g (1/2 block)
- Dried kelp 10g (approx. 10x10cm sheet)
- Beef broth 3 cups (or rice water/water)
- Soup soy sauce 2 Tbsp
Cooking Instructions
Step 1
To make delicious Tangguk or Tteokguk, it’s crucial to properly drain the blood from the beef. This step removes any gamey odor and results in a cleaner broth. Soak the beef in cold water for about 30 minutes to remove the blood.
Step 2
Slice the radish into bite-sized, thin pieces, about 0.5cm thick. Cut the tofu into similar-sized pieces as the radish. For ancestral rites soup, garlic, green onions, and black pepper are excluded, but feel free to add them according to your preference for everyday meals. Adjust the seasoning with salt at the end if needed.
Step 3
After draining the blood from the beef, season it with 2 tablespoons of soup soy sauce and mix well. Marinating the beef beforehand infuses it with flavor, creating a deeper taste. Place the seasoned beef in a pan without oil over medium-low heat and stir-fry. You can add a touch of perilla oil or sesame oil, but stir-frying with just soy sauce is also a great way to achieve a clean taste.
Step 4
Once the beef is mostly cooked, add the sliced radish and stir-fry together. Sauté until the radish becomes slightly translucent. Then, pour in 3 cups of beef broth (or rice water or plain water) and bring to a boil over high heat.
Step 5
When the soup begins to boil, add the dried kelp and simmer for another brief period. It’s best to remove the kelp after about 5 minutes of boiling to prevent the broth from becoming cloudy and to maintain its clear flavor. Skim off any foam that rises to the surface during cooking for a pristine broth.
Step 6
After removing the kelp, reduce the heat to low and simmer for about 15-20 minutes, or until the radish and beef are tender. You can also thinly slice 3 pieces of the kelp and use them as a garnish for presentation. Making holiday Tangguk is not as difficult as it might seem!
Step 7
Finally, add the sliced tofu and simmer for a few more minutes. Gently stir to prevent the tofu from breaking apart. Season with salt to taste. Your delicious beef and radish soup, rich, tender, and harmoniously blended with the refreshing taste of beef and radish, is now complete.
Step 8
Enjoy this hearty and delicious beef and radish soup with a bowl of warm rice. Consider making it with care to share with your loved ones.
