Clear and Savory Beef and Radish Soup (So-gogi Mut-guk)
A Hearty and Light Beef and Radish Soup Recipe
Introducing a clear and light beef and radish soup, made without frying the beef in sesame oil for a truly wholesome flavor. This recipe highlights the natural taste of the ingredients by simmering them gently. It’s a comforting dish perfect for warming up on a chilly day or when you need something gentle on your stomach.
Main Ingredients- 150g Korean Beef (for soup, e.g., brisket or shank)
- 1 piece of Korean Radish (Mu, approx. 300g)
- 3 pieces of Dried Kelp (Dashima, approx. 5x5cm each)
- 1/2 stalk of Green Onion
- 7 cups (1.4L) Water
- 2 Korean Green Peppers (Cheongyang peppers)
- 1 Red Pepper
Seasoning- Pinch of Fine Salt
- 1 Tbsp Fish Sauce (preferably anchovy or tuna extract, or Korean soy sauce for soup)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Juice (or a small amount of grated ginger)
- Pinch of Fine Salt
- 1 Tbsp Fish Sauce (preferably anchovy or tuna extract, or Korean soy sauce for soup)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Juice (or a small amount of grated ginger)
Cooking Instructions
Step 1
Gently press the beef for soup with paper towels to remove any excess blood. This step is crucial for a clean-tasting broth without any gamey odor.
Step 2
Wash the radish, peel it, and cut it into large pieces suitable for boiling in the pot. You can halve it or cut it into thick wedges.
Step 3
In a deep pot, add 7 cups of water, the dried kelp, the green onion (cut into large pieces), the large chunks of radish, and the bloood-
Step 4
Finely mince the Korean green peppers and the red pepper after removing their stems. You can adjust the amount of green pepper for more spice, or omit it for a milder soup with just the red pepper for color.
Step 5
Once the soup comes to a boil, reduce the heat to medium-low and let it simmer gently. Cook until the radish is tender when pierced with a chopstick, meaning it’s ‘fork-tender’ but not mushy. This usually takes about 20-25 minutes.
Step 6
When the radish is cooked to your liking, carefully remove it from the pot. Let it cool slightly, then slice it thinly or into bite-sized pieces. Adding the sliced radish back to the soup allows it to absorb the broth’s flavor beautifully.
Step 7
Return the sliced radish to the pot. Remove and discard the large pieces of green onion and kelp that were used for flavoring the broth. (Kelp can become bitter if boiled for too long). Simmer for a short while longer to allow the sliced radish to meld with the soup.
Step 8
Add 1 tablespoon of fish sauce (for umami), 1 tablespoon of minced garlic, and 1 teaspoon of ginger juice to the soup. Stir well. Finally, season with fine salt to your preference. If it’s too bland, add more salt; if too salty, add a little water.
Step 9
Ladle the finished beef and radish soup into serving bowls. Garnish with the minced Korean green peppers and red peppers for a pop of color and fresh flavor. Serve hot and enjoy!
