Beef Radish Soup (Tangguk) Gyeongsang-do style
I learned how to cook from my grandmother's side I make it once in a while If you make it on days other than holidays It's good
5 serving
Within 60 minutes
대구불가마
Ingredients
  • Beef
    250g
  • Radish
    1/2ea
  • Tofu
    1piece
  • Korean style soy sauce
    3TS
  • Salt
    3T
  • ground pepper
    little
  • Sesame oil
    3TS
Cooking Steps
STEP 1/9
You can buy beef at a mart or a meat restaurant and soak it in water to get blood
Please remove it
STEP 2/9
Radish is flat, square and easy to eat
Cut it into small pieces and cut tofu into bite-size pieces
STEP 3/9
Put some sesame oil in the pot
Add beef and stir-fry it
Then, add the sliced radish
Stir-fry it for 5 minutes
STEP 4/9
Add a bit of pepper and 1 tablespoon of soy sauce
Put it in and stir-fry it
STEP 5/9
Then, add water
You don't need any special broth because it comes from radish and beef
STEP 6/9
When the water boils hard, add 2 tablespoons of soy sauce and boil over medium heat for 10 minutes
STEP 7/9
After 10 minutes, put tofu in and turn it over high heat
Boil it again for 5 minutes
STEP 8/9
Turn it to low heat
Season with salt
Depending on your preference, add sesame oil, pepper, and soy sauce
Let it boil for 3 more minutes
STEP 9/9
Don't put too much salt and soy sauce
It doesn't taste salty when it's hot
You need to boil the radish for 20 minutes to taste better
You need to boil the radish for about 20 minutes to taste good. When you cook soup, use the spicy white part and use the relatively sweet blue part as a raw vegetable If you taste it when it's boiling, it doesn't taste salty It's not perfect. Just make it a bit bland (Without tofu, add bean sprouts, green onions, and red pepper powder to this recipe, it becomes red beef soup~)
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