Clear Beef and Radish Soup (Tang Guk)
Clear Beef and Radish Soup (Tang Guk)
Easy Recipe for Chuseok Ancestral Rite Soup: Gyeongsang Style Clear Beef Tang Guk
Prepare a heartfelt ancestral rite soup (Tang Guk) for Chuseok with this simple recipe. While last year we added plenty of seafood, this year we’re creating a rich and refreshing Tang Guk using just three core ingredients: radish, beef, and tofu. Tang Guk has always been a comforting presence during the holidays since childhood, and it feels incomplete without it. Even if it’s not for an ancestral rite, you can capture the spirit of Chuseok by making this clear beef and radish soup. The cooking process is so straightforward that anyone can follow along. Refer to this Gyeongsang-style beef Tang Guk recipe and enjoy a delicious bowl!
Main Ingredients- 300g beef brisket (for soup)
- 300g Korean radish (mu)
- 1 block firm tofu
- 1L water (approx. 5 cups)
- 1-2 pieces dried kelp (dashima, approx. 5x5cm)
- Salt to taste
Beef Marination (Optional)- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
Traditionally, ancestral rite soups like Tang Guk often include an odd number of ingredients, such as three, five, or seven. For this simplified recipe, we’ll focus on three main ingredients: radish, tofu, and beef. If you desire a richer flavor, feel free to add seafood like mussel meat or shrimp. You can also use anchovy-kelp broth or store-bought broth cubes, but this recipe will use a simple method with water and dried kelp pieces to create the broth.
Step 2
Prepare the beef for the soup. Brisket is recommended for its tender texture and deep flavor. If using frozen beef, thaw it in cold water and then pat it dry with paper towels to remove excess blood. Even if it’s not for an ancestral rite, using fresh, refrigerated beef will result in a more tender and flavorful soup.
Step 3
Lightly marinate the beef. Combine 1 tablespoon of soy sauce and 1 tablespoon of cooking wine (mirin) with the beef and gently mix. This step helps remove any gamey odor from the beef and enhances its savory taste. If you’re not preparing this for an ancestral rite, consider adding half a tablespoon of minced garlic for extra flavor.
Step 4
Korean radish adds a refreshing and clean taste to the Tang Guk. Dice the prepared radish and tofu into cubes approximately 2cm in size, similar to the beef. You can also thinly slice the radish (napak-style) if you prefer a softer texture. Cutting all ingredients to a similar size ensures they cook evenly.
Step 5
Now, add 2 tablespoons of sesame oil to a pot. The nutty aroma of the sesame oil will enhance the overall flavor of the ingredients.
Step 6
Add the marinated beef to the pot and stir-fry over medium-high heat. Once the surface of the beef turns white and is cooked, prepare to add the next ingredient.
Step 7
After the beef has browned, add the diced radish and stir-fry together. Coating the radish in oil will deepen the soup’s flavor.
Step 8
Stir-fry the radish for about 2 minutes. This step helps bring out the radish’s natural sweetness and prevents the soup from becoming cloudy. After stir-frying, pour in 1 liter of water.
Step 9
While you could make a separate broth with anchovies and kelp, using plain water and adding dried kelp pieces directly to the pot is a much simpler way to achieve a deep, savory flavor. This is a great tip for saving time in the kitchen.
Step 10
Add 1-2 pieces of dried kelp (about 5x5cm) to the pot. Kelp adds umami to the broth, but be careful not to boil it for too long, as it can release a slimy substance that can make the soup cloudy.
Step 11
Now, bring the soup to a boil over high heat. Skim off any foam or scum that rises to the surface with a spoon or ladle. Removing the scum will keep the broth clear and clean-tasting.
Step 12
Check if the radish is tender and translucent. Once the radish is sufficiently cooked, gently add the diced tofu. Tofu can break apart if boiled for too long, so it’s best to add it towards the end and cook it only briefly.
Step 13
Even after adding the tofu, foam may appear as the soup returns to a boil. Skimming off this foam periodically will ensure a clear and refined Tang Guk.
Step 14
Once the soup is boiling again, remove the dried kelp pieces. To prevent the broth from becoming murky, it’s best to remove the kelp after it has infused its flavor sufficiently.
Step 15
Now it’s time to season the soup. You can use soup soy sauce (guk ganjang) and salt, but to preserve the clear and light taste of Tang Guk, I recommend using only salt. Seasoning with salt alone results in a clear broth with a clean finish, allowing the natural flavors of the ingredients to shine. After seasoning, reduce the heat to medium-low and simmer for another 15-20 minutes. This simmering time allows all the flavors to meld together, creating a deep and delicious broth.
Step 16
Your Chuseok ancestral rite Tang Guk, filled with radish, tofu, and beef, is now ready! The clear, light broth and tender ingredients harmonize beautifully, delivering a deep flavor. Isn’t making Tang Guk surprisingly simple? Enjoy this heartwarming soup, perfect for the holidays or any day, and create a joyful meal for your family.
