Clear Beef and Radish Soup (Muguk)
How to Make a Deep and Refreshing Clear Beef and Radish Soup
Introducing a recipe for Clear Beef and Radish Soup (Muguk) that harmoniously blends the rich flavor of beef with the refreshing taste of radish. This soup is wonderfully flavorful even without using a separate broth, making it a perfect, non-spicy meal for the whole family. It’s especially ideal as a warm breakfast soup on cold winter days, offering a delightful alternative to the spicier Gyeongsang-style red beef soup. Experience the clear and savory broth that’s uniquely charming.
Main Ingredients- Beef for soup, 200g
- Radish (Muu), 350g
- Green onion, 1/2 stalk
- Onion, 1/4
- Minced garlic, 1/2 Tbsp
- Fish sauce, 1 Tbsp
- Soy sauce for soup, 1/2 Tbsp
- Sesame oil, 1 Tbsp
- Water, 1200ml
Beef Marinade- Soy sauce for soup, 1 Tbsp
- Salt, 2 pinches
- Soy sauce for soup, 1 Tbsp
- Salt, 2 pinches
Cooking Instructions
Step 1
First, prepare 200g of beef cut for soup. Use paper towels to thoroughly pat dry any blood, or soak the beef in cold water for about 10 minutes to remove blood, then ensure it’s completely dry. Removing the blood is crucial for a clean and odorless broth.
Step 2
To the dried beef, add 1 Tbsp of soy sauce for soup and 2 pinches of salt. Gently mix them together to marinate. This step tenderizes the beef and deepens the soup’s flavor.
Step 3
Peel the 350g of radish and slice it into approximately 5mm thick pieces, about 3cm by 3cm squares, similar to daikon radish cuts. Slicing it thinly helps it absorb flavors and cook faster.
Step 4
Slice the 1/4 onion into thin strips.
Step 5
Slice the 1/2 green onion diagonally. This way, the green onion’s aroma will gently infuse into the soup.
Step 6
Now, heat 1 Tbsp of sesame oil in a pot over medium heat. Add the marinated beef and stir-fry until the surface is no longer pink and the blood is cooked out. Stir-frying the beef first enhances its savory notes.
Step 7
Once the beef has lost its pink color, add the prepared radish and stir-fry them together until the radish begins to turn translucent. Stir-frying brings out the natural sweetness of the radish.
Step 8
When the radish becomes semi-translucent, add 500ml of water, 1 Tbsp of fish sauce, and 1/2 Tbsp of soy sauce for soup. Bring the mixture to a boil over medium heat. Fish sauce adds umami, and soy sauce for soup contributes a gentle savoriness.
Step 9
Boil vigorously over medium heat for about 10 minutes. Skim off any foam or scum that rises to the surface with a spoon. This step is important for achieving a clear and clean broth.
Step 10
Once the broth has reduced slightly and the radish is fully cooked and transparent, pour in the remaining 700ml of water and cover the pot. Reduce the heat to medium-low and let it simmer gently for 20 minutes, allowing the flavors to meld and the radish to fully absorb the broth. This slow simmering process develops a deep, rich flavor.
Step 11
After 20 minutes, add the sliced green onions and onion, along with 1/2 Tbsp of minced garlic. Let it simmer briefly until everything is heated through. Taste and adjust the seasoning as needed before serving. Your delicious Clear Beef and Radish Soup is ready!
