Clear Beef and Radish Soup (So-Gogi Mu-Guk): Baek Jong-won’s Recipe
Rich and Refreshing Clear Beef and Radish Soup, Easy and Delicious with Baek Jong-won’s Recipe!
I’ve made a clear beef and radish soup with a deep, refreshing broth, following Baek Jong-won’s recipe. This is a clear soup dish that even foreign friends enjoy, with a charm that makes you want to finish a bowl of rice in no time. With this easy-to-follow step-by-step recipe, anyone can enjoy delicious beef and radish soup.
Soup Ingredients- 200g beef for soup (brisket or shank recommended)
- 300g Korean radish (about 1/3 medium)
- 1.5L water
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1/2 stalk green onion
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare 200g of beef suitable for clear soup, such as brisket or shank. Cut it into bite-sized pieces (about 2-3 cm). Then, thoroughly pat dry any blood with paper towels to ensure a clean broth.
Step 2
Prepare 300g of Korean radish (about 1/3 of a medium radish), cutting it into cubes similar in size to the beef, or slightly larger. Radish is a key ingredient for a refreshing soup, so cutting it into appropriate pieces is important.
Step 3
Slice 1/2 stalk of green onion diagonally into about 5cm lengths. Slicing them diagonally adds a nice appearance and aromatic flavor when added towards the end of cooking.
Step 4
Now, let’s start stir-frying. Heat 2 tablespoons of sesame oil in a pot over medium heat. Wait until the sesame oil releases its fragrance.
Step 5
Add the drained beef to the pot and stir-fry over medium heat. It’s important to cook the beef until its surface turns white and the pinkness disappears. Once the beef is cooked, add the chopped radish and stir-fry together until the radish becomes slightly translucent and glossy. This stir-frying process enhances the umami of the ingredients.
Step 6
After sufficiently stir-frying the ingredients, pour in 1.5L of water. A generous amount of water is needed for a clear and refreshing broth.
Step 7
Once the water starts boiling, add 2 tablespoons of soy sauce for soup (Guk-ganjang) for the initial seasoning. Adding the soy sauce first allows the beef and radish to absorb the flavor, resulting in a deeper taste.
Step 8
Add 2 tablespoons of fish sauce (either anchovy or sand lance) to enhance the savory depth. You can also mix both or use just one. This is one of Baek Jong-won’s signature tips; pre-seasoning is key to allowing the flavors to penetrate the ingredients well.
Step 9
When the soup comes to a rolling boil, carefully skim off any impurities (foam) that rise to the surface. This step ensures a clear and clean broth. After removing the impurities, reduce the heat to medium, cover the pot, and simmer for about 20 minutes until the radish is tender and the broth’s flavor has fully developed.
Step 10
Once the radish is well-cooked and tender, add 1 tablespoon of minced garlic and stir well. The pungent flavor of garlic will disperse into the soup, adding to its aroma.
Step 11
Finally, add the prepared diagonally sliced green onions and simmer for just a little longer (about 1-2 minutes). Simmering briefly allows the fresh aroma of the green onions to infuse into the soup without overcooking them.
Step 12
Finish by sprinkling a pinch of black pepper for extra aroma, and your Baek Jong-won style clear beef and radish soup is complete. Get ready to enjoy the clean and refreshing taste of this soup.
Step 13
Serve the warm, finished beef and radish soup generously in bowls. Enjoy it as a hearty meal with rice, or as a refreshing soup dish to stimulate your appetite.
