Deep and Refreshing Beef and Radish Soup (Sogogi Mutguk)
Secret Recipe for Restaurant-Quality Beef and Radish Soup
Today, I’m revealing the ultimate recipe for a refreshingly deep and savory Beef and Radish Soup (Sogogi Mutguk). I’ll share everything from how to properly drain the beef blood to tips for achieving the perfect seasoning. Enjoy a hearty soup that will warm your soul!
Ingredients (Serves 4)- 300g beef brisket or stewing beef (e.g., chuck, round)
- 1/5 Korean radish (about 300g)
- 1 stalk green onion
- 2 shiitake mushrooms
- 1 kelp broth pack (or 2L water)
- 5 cloves garlic
- 1 Tbsp soy sauce for soup
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of salt
Cooking Instructions
Step 1
For a rich broth, choose tender cuts of beef suitable for stewing, such as brisket, chuck, or round. Cut the beef into bite-sized pieces, about 2-3cm. Keep in mind that the meat will shrink slightly when cooked, so adjust the size according to your preference.
Step 2
Soak the cut beef in cold water for about 10 minutes to remove any excess blood. This step is crucial for a cleaner flavor and a clearer broth.
Step 3
If you are using frozen beef, extend the soaking time to at least 30 minutes to thoroughly remove any gamey odors.
Step 4
Discard the bloody water and gently rinse the beef under cold running water.
Step 5
Marinate the rinsed beef with 1 Tbsp of soy sauce for soup and 1 Tbsp of sesame oil. Gently massage the seasoning into the meat. This pre-seasoning not only tenderizes the beef but also helps eliminate any residual odors. While the beef marinates, let’s prepare the broth!
Step 6
In a pot, combine 2 liters of water with one kelp broth pack. If you don’t have a broth pack, you can make your own broth using dried kelp, anchovies (like dried white anchovies), or dried shrimp.
Step 7
Broths made with seafood can become bitter if boiled for too long. Once the water comes to a boil, simmer for just 10 minutes, then remove the broth pack (or other ingredients). This ensures a clean and refreshing broth base.
Step 8
Slice the Korean radish into 0.5cm thick pieces. Slicing it too thinly can result in a mushy texture, while slicing it too thickly may mean it doesn’t cook through properly, leaving it tough. Aim for consistent thickness for the best texture and even cooking.
Step 9
Thinly slice the shiitake mushrooms, removing the stems first. Add the sliced mushrooms along with the radish to the broth. The natural sweetness from the radish and the umami from the mushrooms will add a wonderful depth of flavor to the soup. Now, let’s briefly sear the marinated beef.
Step 10
Heat a pan over medium heat and sear the marinated beef for about 3 minutes, just until the exterior is browned. Searing the meat helps to lock in juices, improves texture, and further reduces any gamey taste.
Step 11
As you sear the beef over medium heat, you’ll notice delicious juices rendering out into the pan, as shown in the picture. Don’t discard these flavorful juices; they are essential for a rich soup.
Step 12
Add the seared beef and all the rendered juices from the pan directly into the pot with the broth. Now, increase the heat to high and bring the soup to a boil.
Step 13
As the soup boils, foam will rise to the surface. Use a spoon to skim off this foam, which contains impurities. Removing this foam is key to achieving a clear and clean-tasting broth.
Step 14
After skimming off the foam, reduce the heat to medium, cover the pot, and let it simmer for 30 minutes. This slow simmering allows the flavors to meld beautifully. While the soup is simmering, let’s prepare the aromatic vegetables.
Step 15
Slice the garlic cloves thinly or lightly smash them with the side of a knife. Using sliced or smashed garlic results in a cleaner broth compared to using minced garlic.
Step 16
Slice the green onion diagonally. Including both the white and green parts of the green onion adds both sweetness and a fresh aroma to the soup, as well as a beautiful color.
Step 17
Once the soup has simmered for 30 minutes and the flavors have developed, add the sliced garlic and green onion. Since the beef was pre-seasoned with soy sauce, start by adding a pinch of salt and a pinch of pepper. Taste and adjust the saltiness as needed for your preference.
Step 18
After adding the garlic and green onion, bring the soup back to a boil over high heat for just 1 minute. This brief boil allows the aromatics to infuse into the broth without making the green onion overly soft.
Step 19
Your delicious, deeply flavored, and refreshing Beef and Radish Soup is ready! Serve hot with a side of well-fermented radish kimchi (seokbakji) or napa cabbage kimchi for an incredibly satisfying meal. Enjoy this hearty and comforting soup with your loved ones!
