Kim Dae-seok's Beondegi-tang
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.
Ingredients needed 2 servings
Recipe
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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