Clear and Refreshing Beef and Radish Soup (Sogogi Muguk)
Simple and Delicious Beef and Radish Soup Recipe, Perfect for a Clear Morning Broth!
Introducing a recipe for Beef and Radish Soup, where tender beef and refreshing radish combine to create a deep, satisfying flavor. This is a simple soup that can be quickly prepared even on busy mornings. Its clear and clean broth is perfect for breakfast. You can even make it the night before, store it in the refrigerator, and reheat it in the microwave the next morning for added convenience. Sometimes, I add tofu to this soup for an even richer taste, which is also a delightful variation. The soup is delicious even with a light seasoning, perfect for sipping without rice. Adjust the seasoning to your preference. Make your breakfast more satisfying with this hearty yet comforting Beef and Radish Soup!
Main Ingredients- 200g beef for soup (e.g., brisket, chuck)
- 270g Korean radish (mu), about 1/3 medium size
- 1 stalk green onion
Seasoning & Others- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp tuna extract (or fish sauce)
- 1 Tbsp minced garlic
- 7 cups water (1.4L)
- Salt to taste (optional)
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp tuna extract (or fish sauce)
- 1 Tbsp minced garlic
- 7 cups water (1.4L)
- Salt to taste (optional)
Cooking Instructions
Step 1
First, in a bowl, combine the 200g of beef for soup with the marination ingredients: 1 tsp soy sauce, 1 tsp sesame oil, and a pinch of black pepper. Gently mix and let it marinate for a while. This marination step enhances the beef’s flavor.
Step 2
Wash the 270g of Korean radish, peel it, and then slice it thinly into bite-sized pieces (nabak-썰기). Aim for about 0.5cm thickness so there’s a pleasant texture when bitten.
Step 3
Slice the green onion stalk diagonally into about 0.5cm thick pieces. This way of slicing will add a fragrant aroma to the soup.
Step 4
Heat 1 Tbsp of sesame oil in a pan over medium heat. Add the marinated beef and stir-fry until it’s lightly browned. Searing the beef this way helps to lock in its juices for a more flavorful soup.
Step 5
Once the beef is partially cooked, add the sliced radish, 1 Tbsp soy sauce for soup (guk-ganjang), and 7 cups (1.4L) of water to the pot. Bring it to a boil over high heat. Once boiling, continue to boil vigorously for about 2 minutes. Then, reduce the heat to medium-low and let it simmer gently until the radish becomes tender.
Step 6
As the soup simmers, skim off any foam or impurities that rise to the surface with a spoon. This step ensures a cleaner and clearer broth.
Step 7
When the radish is tender, add 1 tsp of tuna extract and 1 Tbsp of minced garlic. Continue to simmer for another 3-4 minutes. Finally, add the sliced green onions and let it simmer briefly. Taste the soup and adjust the seasoning with salt if needed, according to your preference. Enjoy your delicious and hearty Beef and Radish Soup with a bowl of rice!
