Beef and Radish Soup (Sogogi Mu Guk) – Clear and Refreshing Recipe
Perfect for Home Cooking! How to Make Clear and Refreshing Beef and Radish Soup
Whip up a delightful bowl of Sogogi Mu Guk (Korean Beef and Radish Soup) using seasonal radishes, perfect for a comforting meal. By stir-frying thinly sliced radish and tender beef before simmering, you unlock a natural sweetness and refreshing taste that makes you want to finish a whole bowl of rice with it. This simple recipe requires no special ingredients, making it easy to prepare a delicious and hearty soup. Enjoy this warm, homemade dish on a chilly day.
Main Ingredients- 350g Korean radish (Mu), thinly sliced
- 150g Beef (for soup), cut into bite-sized pieces
- 1200ml Anchovy and kelp broth
- 2 Tbsp Perilla oil or sesame oil
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce for soup (or 2 Tbsp fish sauce)
- 1/3 tsp Salt (adjust to taste)
- 1 stalk Green onion, diagonally sliced
- Pinch of black pepper
Cooking Instructions
Step 1
First, pat the beef dry with paper towels to remove excess blood, or soak it in cold water for about 10 minutes to drain the blood. Removing the blood will result in a clearer broth and prevent any gamey smell. You can substitute the 2 Tbsp of soup soy sauce with the same amount of fish sauce for added umami.
Step 2
Slice the Korean radish into thin, uniform pieces about 0.4cm to 0.5cm thick. Slicing them not too thick allows the refreshing flavor to infuse better into the soup.
Step 3
Slice one stalk of green onion diagonally, about 0.5cm thick. Adding a generous amount of green onion will make the radish soup taste much more refreshing and clean.
Step 4
Heat 2 tablespoons of perilla oil or sesame oil in a pot over medium heat. Add the drained beef and stir-fry just until the outside turns white. Be careful not to overcook, as it can make the beef tough.
Step 5
Once the beef starts to turn white, add the sliced radish. Stir in 1 tablespoon of minced garlic and 2 tablespoons of soup soy sauce. Continue to stir-fry for about 1-2 minutes, allowing the radish and beef to mingle. This step enhances the depth of flavor from the ingredients.
Step 6
Pour in 1200ml of anchovy and kelp broth and bring to a boil over high heat. Once it starts boiling, reduce the heat to medium, cover the pot with a lid, and simmer for about 10 minutes until the radish becomes translucent and tender. Letting it simmer thoroughly is key!
Step 7
Skim off any brown foam that rises to the surface while simmering. Removing this foam will make the broth cleaner and clearer, resulting in a more pleasant taste.
Step 8
The soup should already have some saltiness from the soup soy sauce and the natural sweetness of the radish. Taste the soup and, if needed, add about 1/3 teaspoon of salt to adjust the seasoning. You can also adjust the saltiness to your preference or omit it entirely.
Step 9
Finally, add the diagonally sliced green onions and a pinch of black pepper to your liking. Your refreshing and clear Sogogi Mu Guk is ready! Enjoy it with a warm bowl of rice.
