Hearty Korean Beef and Radish Soup (So-gogi Mutguk)
Warm Your Soul: A Comforting Korean Beef and Radish Soup Recipe
Experience the comforting embrace of a steaming bowl of Korean Beef and Radish Soup, known as So-gogi Mutguk. This recipe delivers a clear, refreshing broth complemented by tender beef and crisp radish, perfect for warming you up from the inside out.
Main Ingredients- 250g Beef brisket or soup cut
- 1 piece Korean radish (mu), about 8cm long
- 1200cc Water (approx. 6 cups)
- 6 cloves Garlic
- 2 stalks Green onions
Seasoning- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- Pinch of Korean sea salt (to taste)
- Pinch of black pepper (optional)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- Pinch of Korean sea salt (to taste)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, prepare the Korean radish (mu), which adds a refreshing sweetness to the soup. Wash the radish, peel it, and then slice it into pieces about 4cm long. Slicing it thinly, like for ‘namul’, will help it release its flavor into the broth and cook evenly.
Step 2
Next, prepare the green onions. Instead of chopping them finely, slice them diagonally (eoseut-seolgi). This method infuses the broth with a wonderful aroma and flavor, and also makes the soup visually appealing.
Step 3
Now, let’s cook the beef, the heart of this soup. Pour 1200cc of water into a pot and add the beef brisket or soup cut. Bring it to a rolling boil over high heat. It’s best to boil with the lid off initially to allow impurities to rise to the surface.
Step 4
As the soup starts to boil, carefully skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear and clean-tasting broth. Once skimmed, reduce the heat to medium-low and let the beef simmer until tender. To check if the beef is fully cooked, insert a chopstick into the thickest part; if no pink liquid seeps out, it’s ready.
Step 5
Once the beef is cooked, carefully remove it from the pot and let it cool slightly. Then, add the sliced radish to the flavorful broth and bring it back to a simmer. Cook until the radish becomes tender and translucent.
Step 6
While the radish simmers, take the slightly cooled beef and slice it thinly into bite-sized pieces. Avoid making them too large, so they are easy to eat in one bite.
Step 7
Return the thinly sliced beef to the clear broth and let it simmer together. Check if the radish is tender, then add the minced garlic to enhance the aroma. Season the soup with soy sauce for soup (Guk-ganjang) for the primary flavor. Adjust the seasoning with Korean sea salt to your preference. Finally, add the diagonally sliced green onions and simmer for another moment to meld the flavors. This will result in a delicious So-gogi Mutguk with a wonderfully rich taste. Feel free to add a pinch of black pepper if you like.
Step 8
Your steaming and refreshingly delicious Korean Beef and Radish Soup is now ready! Enjoy this hearty and satisfying meal with a bowl of rice.
