Clear Korean Beef and Radish Soup (Sogogi Muguk)
How to Make a Refreshing and Flavorful Korean Beef and Radish Soup
I’ve made a clear Korean beef and radish soup! This recipe focuses on creating a light yet deeply savory broth, perfect for a comforting meal or a revitalizing hangover cure.
Main Ingredients- 230g Korean radish (mu)
- 150g beef for soup (e.g., brisket, shank)
- 2 shiitake mushrooms
- 1/2 onion
- 2 scallions (green onions)
Cooking Instructions
Step 1
First, peel the Korean radish and slice it into approximately 3cm thick, flat pieces. Alternatively, you can slice it into bite-sized chunks. Ensure the slices aren’t too thin, as they can become mushy when cooked.
Step 2
Slice the scallions diagonally into large pieces. Slice the onion into thin strips. For the shiitake mushrooms, remove the stems and slice them thinly. This will add a wonderful aroma to the soup.
Step 3
Heat the cooking oil and sesame oil in a pot over medium heat. Add the beef and stir-fry until it’s no longer pink and the surface is lightly browned. Searing the beef enhances the depth of the broth. Next, add the sliced radish and stir-fry with the beef for another 2-3 minutes until it becomes slightly translucent. Pour in 1.5L of water, add the minced garlic, soy sauce for soup, and fish sauce. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 20 minutes, or until the radish and beef are tender. Once tender, add the sliced onion, shiitake mushrooms, and scallions. Continue to simmer for a few more minutes until the vegetables are cooked.
Step 4
Taste the soup and adjust the seasoning with salt if needed. (The soy sauce and fish sauce might provide enough saltiness, so add salt gradually.) For an extra touch, you can whisk 1-2 eggs and slowly pour the mixture into the simmering soup. Cook briefly until the egg is set. This adds a delicate texture and extra nutrition. Enjoy your delicious soup!
