Kim Dae-seok's Beondegi-tang

Name: Kim Dae-seok's Beondegi-tang
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: frozen bundeogi 1 pack; water 2 cups (400ml); minced garlic half tablespoon; soy sauce 1 tablespoon; salt two pinches; dried kelp 5g; mirin 3 tablespoons; gochugaru half tablespoon; vinegar 1 swirl (for blanching)

A spicy, savory street-side style bundeogi tang with clean flavor and rich umami, achieved by briefly blanching the bundeogi in vinegar water to eliminate off-flavors and enhancing depth with kelp.

15 min Difficulty Very easy drinking snack

Main ingredients

bundeogikelpgochugaru

Ingredients needed 2 servings

frozen bundeogi 1 pack

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bundeogi kelp gochugaru

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water 2 cups (400ml)

minced garlic half tablespoon

soy sauce 1 tablespoon

salt two pinches

dried kelp 5g

mirin 3 tablespoons

gochugaru half tablespoon

vinegar 1 swirl (for blanching)

Recipe

Rinse frozen bundeogi lightly under cold water, then place in a pot filled with enough water to cover. Add a swirl of vinegar around the pot.
Once the water comes to a boil, reduce heat to medium and blanch for 1 minute.
Transfer the blanched bundeogi to a colander and rinse thoroughly under cold running water until all impurities are removed. Drain well.
Place the cleaned bundeogi into a pot with fresh water 2 cups (400ml) and half tablespoon of minced garlic.
Add soy sauce 1 tablespoon, salt two pinches, dried kelp 5g for umami, mirin 3 tablespoons to balance flavor, and gochugaru half tablespoon in sequence.
Bring to a strong boil, then reduce heat to medium-low and simmer gently for 7 minutes.
After 7 minutes, when the broth has deepened in flavor, remove the kelp and serve in a bowl.

Blanch bundeogi in vinegar water for 1 minute, then rinse thoroughly under cold water to remove impurities.
In a pot, combine bundeogi, water, garlic, soy sauce, kelp, mirin, and gochugaru, and bring to a boil.
Simmer on medium-low heat for 7 minutes to develop rich flavor, then remove kelp and serve.

Cooking tips

Blanching bundeogi in vinegar water removes the yellowish liquid and its characteristic pungent odor cleanly.
Cooking with kelp over medium-low heat creates a deeply savory broth without relying on additional seasonings.
For extra spiciness, add finely sliced green chili or scallions at the end to enjoy a sharper, more vibrant taste.

Recommended for

Those looking for a quick, easy soup to enjoy with soju or beer at home.
People who want to savor the clean, rich taste of bundeogi without any harsh fishy aroma.
Individuals seeking a high-protein, low-fat nutritious snack option.

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Kim Dae-seok's Beondegi-tang

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings