Beef and Radish Soup (So-gogi-mutguk)
How to Make a Refreshing Korean Beef and Radish Soup
A recipe for a clear and refreshing beef and radish soup that’s always delicious. Enjoy the savory depth of beef and the subtle sweetness of radish!
Main Ingredients- 1/2 Korean radish (cut into bite-sized pieces)
- 1 cup beef (for soup, cut into small pieces)
- 1 green onion (sliced diagonally)
Seasonings- 2 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp minced garlic
- Salt (to taste, if needed)
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp minced garlic
- Salt (to taste, if needed)
Cooking Instructions
Step 1
First, let’s create a deep and refreshing broth that will form the base of your beef and radish soup. In a pot, combine 1000ml of water, 2 pieces of dashima, and a handful of dried anchovies. Bring to a rolling boil over high heat. Once boiling, immediately remove the dashima to prevent bitterness, and continue to simmer with just the anchovies for another 10 minutes to extract their savory flavor.
Step 2
Strain the broth through a fine-mesh sieve to get a clear liquid. Wipe the pot clean or use a new one, heat 2 tablespoons of sesame oil over medium heat. Add the beef pieces and stir-fry them until they are lightly browned. Stirring the beef as it cooks prevents it from clumping and enhances its flavor.
Step 3
Once the beef has browned on the surface, add all the cut radish pieces to the pot. Stir-fry them together with the beef. At this stage, add 1 tablespoon of Guk-ganjang (soy sauce for soup). This will give the radish a beautiful color and add a subtle umami boost, making the soup even more delicious. Continue to stir-fry until the radish becomes slightly translucent.
Step 4
When the radish starts to turn translucent, pour in all the prepared clear broth. (Using more than 1000ml of broth is recommended for a richer soup). Once the broth comes to a boil, add 1 tablespoon of minced garlic. Minced garlic adds a wonderfully refreshing and clean taste, elevating the overall flavor of the soup.
Step 5
Simmer the soup until the radish and beef are completely tender (about 15-20 minutes). When the radish is almost cooked through, add the sliced green onions and let it simmer for another minute or two. Finally, taste the soup and adjust the seasoning if necessary. If it’s too bland, use salt to season. Adding more Guk-ganjang at this stage can make the broth dark, so salt is recommended for a cleaner color. Cook just until the radish is perfectly tender. Your delicious beef and radish soup is now ready!
