The main ingredients in this flavorful soup are beef and daikon, making it similar to soegogi-muguk (Korean beef and daikon soup). However, unlike the latter, tang-guk has less broth and omits aromatics, such as onion and garlic.

Inspired by the version made by food writer James Park’s family in the southeast part of South Korea, this recipe features a clean, flavorful broth with cubes of pan-fried tofu and shiitakes. It is traditionally served as part of jesa, a ceremony performed as part of the Lunar New Year. The name “tang-guk” loosely translates to “soup-soup,” referring to merging styles in the dish. Similar soups go by other names, depending on the region.

Korean soup soy sauce, such as the one made by Sempio, is not as salty or dark as regular soy sauce. It is critical to the final result and should not be substituted. If you can’t find it, consider a seasoning sauce, such as one made by Yondu brand, which works similarly. If more seasoning is desired, use salt to taste.

Storage: Refrigerate leftovers for up to 5 days.

Where to Buy: Korean soup soy sauce can be found at Asian markets or online; daikon can be found at well-stocked supermarkets or Asian markets.

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