A seemingly minor adjustment to a traditional Korean dish – the way tofu is prepared for soegogi tanguk, or beef soup – is gaining renewed attention as families prepare for Lunar Latest Year celebrations. Rather than adding raw tofu directly to the broth, a technique gaining traction on social media and YouTube involves lightly pan-frying the tofu before incorporating it into the soup.
The practice, described as a “jonggatjip” – or head family – secret, isn’t about radically altering the flavor profile, but about texture and clarity. According to recent reports, pre-frying the tofu prevents it from crumbling and clouding the broth as it simmers, resulting in a cleaner, more visually appealing soup. The frying process also imparts a subtle toasted flavor and allows the tofu to better absorb the savory broth.
“The biggest difference with fried tofu is ‘spreading’,” one report explained. “Raw tofu becomes soggy and falls apart as it cooks, making the soup cloudy. But if you fry the tofu first, it holds its shape in the broth.”
The preparation of the broth itself remains rooted in tradition. Recipes call for simmering beef brisket with Korean radish and dried kelp (dashima) and scallions, removing the kelp and scallions after about ten minutes to avoid imparting unwanted flavors. The radish continues to simmer for approximately 20 minutes, lending sweetness to the broth. Seasoning is typically achieved with a minimal amount of Korean soy sauce (gukganjang), supplemented with salt to taste. Excessive use of soy sauce can darken the broth, a characteristic considered undesirable.
Some traditional households grab the subtlety a step further, adding a small amount – roughly a quarter of a tablespoon – of fermented soybean paste (doenjang) to the broth. This isn’t intended to impart a noticeable doenjang flavor, but rather to add depth and complexity to the beef stock.
The tofu itself benefits from careful preparation. Firm or extra-firm tofu is preferred, as it holds its shape better during cooking. The tofu is first placed in a cold, dry pan before any oil is added. Only a small amount of oil is then used to lightly brown the surface. After frying, the tofu is briefly soaked in cold water – about ten seconds – to remove excess oil before being added to the soup. This step is said to prevent an oily film from forming on the surface of the finished dish.
The size of the tofu also matters. Cubes roughly the same size as the radish are recommended, ensuring they cook evenly and integrate well with the other ingredients. Some cooks reserve a portion of the fried tofu to serve as a garnish.
Timing is crucial. Adding the fried tofu too early in the cooking process can cause it to lose its texture. The traditional method dictates adding the tofu and sliced kelp during the final stages of cooking, simply heating them through to combine the flavors.
While the extra step of frying the tofu may seem cumbersome, proponents argue it’s easily incorporated into the soup-making process. “You can easily prepare it during the 20 minutes it takes for the radish to cook,” one source noted. The result, they say, is a more flavorful and refined soegogi tanguk, where the tofu itself is a highlight.
