탕국 Tang Guk is basically beef radish soup with tofu added, and it's traditionally made for holidays and jesa (ancestral rites). My family never held jesa, so the first time I saw a proper jesa table was after getting married, at my husband's uncle’s home. The tangguk there was made without garlic or scallions, because their strong scent and energy are believed to scare away spirits, and you wouldn't want to chase off the ancestors you're inviting to the table. At home, though, I like a little minced garlic and a scatter of green onion on top for the depth of flavor and the touch of green against the pale broth. If you have kelp (dashima), toss a piece in for an even deeper broth. But it's still really good without it. 👩🏻‍🍳 Tang guk Recipe -200g beef (I used oyster blade, but brisket works too) -200g Korean radish (mu / daikon), cut into bite-sized pieces -150g tofu, cubed -1T sesame oil -1T mirin or cheongju (Korean rice wine) -1T anchovy fish sauce -1T Korean soup soy sauce (guk-ganjang) -½T minced garlic -Salt, to taste -Spring onion, sliced -Water 500~600ml 1. add sesame oil in a pot over low heat and sauté the beef. 2. once the beef is no longer pink, add mirin or cheongju and cook briefly to remove any gamey smell. 3. Add the radish and sauté with the beef for a few minutes. 4. Add the soup soy sauce, fish sauce, and minced garlic. Stir well, then pour in enough water to cover the ingredients. 5. Once the soup comes to a boil, skim off the foam that rises to the surface for a clearer broth. (very important!) 6. Cover and simmer for 15-20 minutes. 7. Add the cubed tofu and simmer for another 5 minutes. 8. Taste and add salt as needed. 9. Finish with sliced spring onions and serve hot with freshly cooked rice. — @yooinozのTikTok