Clear Beef and Radish Soup (Sogogi Muguk) Perfect for Autumn
How to Make Clear Beef and Radish Soup with Autumn Radishes
Autumn radishes are packed with nutrients as they prepare for winter, offering a rich flavor and exceptional health benefits. They are a great source of Vitamin C, aiding in recovery and boosting immunity. Radish is also known to help with indigestion, possess anti-cancer properties, and prevent osteoporosis. Let’s start making this nutrient-dense and naturally sweet beef and radish soup!
Ingredients
- 400g Korean radish (mu)
- 400g beef, suitable for soup (gukgeori)
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp soy sauce for soup (gukganjang)
- 0.5 Tbsp anchovy sauce (myeolchi aekjeot)
- Salt to taste
- Black pepper to taste
- 1L water
Cooking Instructions
Step 1
For a better texture and flavor, it’s recommended to cut the radish into thick, irregular ‘shaving’ cuts, similar to sharpening a pencil, rather than uniform slices. This method helps the radish release its flavor gradually and provides a pleasing bite.
Step 2
Soak the beef for soup in cold water for about 30 minutes to remove any excess blood. This step is crucial for a clear broth and to eliminate any gamey odor.
Step 3
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the drained beef and stir-fry until it changes color to a grayish hue.
Step 4
Once the beef is grayish, add the prepared radish and 0.5 tablespoon of minced garlic. Continue to stir-fry over medium heat for 2-3 minutes, ensuring nothing burns. Stir-frying the radish slightly helps to bring out its natural sweetness.
Step 5
Pour in about 1 liter of water (approximately 5-6 standard Korean paper cups). Bring the soup to a boil over high heat. While the amount of water can be adjusted to your preference, starting with slightly less water than you think you need is often best. This allows the radish’s natural moisture to contribute to the broth, creating a well-balanced soup.
Step 6
Boil vigorously for about 5 minutes. Skim off any foam or scum that rises to the surface during boiling. Removing this foam is key to achieving a clean and clear broth.
Step 7
Add 0.5 tablespoon of soy sauce for soup and 0.5 tablespoon of anchovy sauce to season. Cover the pot and let it simmer gently over medium heat for 10-15 minutes, or until the radish is tender and cooked through. Once the radish is soft, taste the soup and adjust the seasoning with salt if needed. Finish with a sprinkle of black pepper according to your preference. Enjoy your delicious homemade Sogogi Muguk!
