Deep and Refreshing Tangguk for Holiday Gatherings
Authentic Korean Holiday Soup (Tangguk) Recipe
Here’s a recipe for Tangguk, a deeply flavorful and refreshing Korean soup perfect for sharing with your family during holidays. Its clear broth and well-balanced ingredients make it a comforting centerpiece for any festive meal.
Main Ingredients
- Beef (brisket or soup cut) 300g
- Radish (fresh) 300g
- Tofu (firm, for frying) 300g
- Clams (shelled, cleaned) 200g
- Oyster mushrooms (or shiitake mushrooms) 200g
- Grilled fish cakes (or square fish cakes) 3 pieces
- Konjac jelly (or for kelp substitute) 300g
Cooking Instructions
Step 1
Begin by preparing all the ingredients. Slice the radish into 0.5cm thick flat pieces. Cut the firm tofu into similarly sized flat pieces. Thinly slice the grilled fish cakes into bite-sized shapes and tear the oyster mushrooms along their natural grains. Slice the konjac jelly into 0.5cm thick flat pieces, or twist them into a spiral shape. Rinse the shelled clams thoroughly under running water to remove any grit. Lightly pat the beef dry with paper towels and cut it into appropriate pieces.
Step 2
Gently wipe the surface of the dried kelp with a dry cloth to remove any white powder. (Adding kelp will enhance the soup’s umami flavor.)
Step 3
Heat a deep pot over medium heat and add 2 tablespoons of sesame oil. Once the oil is warm, add the sliced radish and sauté for 2-3 minutes until it becomes slightly translucent. Add the prepared beef and continue to stir-fry until it loses its raw color. Pour in 2 tablespoons of soy sauce for soup and stir well for another minute to evenly coat the ingredients. Stir-frying at this stage helps to deepen the flavors of the ingredients.
Step 4
Pour 2L of water into the pot with the sautéed ingredients and bring to a boil over high heat. Once boiling, add the 2 pieces of dried kelp and simmer for 5 minutes, then remove the kelp. (Over-boiling kelp can release a bitter taste.) Next, add the prepared clams, tofu, konjac jelly, grilled fish cakes, and oyster mushrooms to the pot. Reduce the heat to medium-low and simmer for 15-20 minutes, or until all ingredients are tender. Finally, season with 1/2 tablespoon of sea salt to taste. You can add a pinch of black pepper if desired.
Step 5
Your delicious Tangguk is now ready to be served, ideally with a warm bowl of rice. The harmonious blend of fresh ingredients creates a deeply refreshing broth, making it a wonderful and comforting dish for your family to enjoy during holiday celebrations.
