Hearty and Refreshing Beef and Radish Soup (So-gogi Mu-guk)
Clear and Savory Beef Radish Soup Recipe for a Comforting Meal
As the weather turns cooler, the craving for a warm, comforting soup begins! Today, we’re making a classic ‘So-gogi Mu-guk’ – Korean Beef and Radish Soup – made clear and without chili powder. We use tender beef brisket and sweet radish for a broth that is both savory from the beef and refreshingly light. This soup is perfect for the changing seasons, offering a soothing warmth and a boost of flavor. The recipe details how to sauté the beef to perfection, simmer the ingredients for maximum flavor, and create delicate egg ribbons. It’s a step-by-step guide designed for even beginner cooks to achieve a delicious and wholesome soup. Enjoy this simple yet deeply satisfying Korean home-style dish!
Main Ingredients- Beef Brisket (for soup), 200g
- Radish, 200g
- Green Onion, 1 stalk
- Eggs, 2
- Water, 2000ml
Seasoning Ingredients- Sesame Oil, 2 Tbsp
- Ginger Cubes (or minced ginger), 2 cubes (approx. 1 tsp)
- Fish Sauce, 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang), 1 tsp
- Salt, 2 tsp (adjust to taste)
- Black Pepper, a pinch
- Cooking Wine (Cheongju), 2 Tbsp
- Minced Garlic, 1 Tbsp
- Sesame Oil, 2 Tbsp
- Ginger Cubes (or minced ginger), 2 cubes (approx. 1 tsp)
- Fish Sauce, 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang), 1 tsp
- Salt, 2 tsp (adjust to taste)
- Black Pepper, a pinch
- Cooking Wine (Cheongju), 2 Tbsp
- Minced Garlic, 1 Tbsp
Cooking Instructions
Step 1
Begin by preparing your main ingredients: the beef, radish, green onion, and eggs.
Step 2
Wash the radish thoroughly and slice it thinly into bite-sized pieces, about 0.3cm thick. This ‘nabak’ cut helps release the radish’s refreshing flavor into the soup.
Step 3
Heat a deep pot over medium heat and add 2 Tbsp of sesame oil. Once the pot is warm, add the beef brisket and sauté. When the beef starts to change color, pour in 2 Tbsp of cooking wine (cheongju). This step helps to eliminate any gamey odors from the beef.
Step 4
Continue to sauté the beef until it turns completely grey. Sautéing the beef well enhances its savory flavor.
Step 5
Once the beef is grey, add the 2 ginger cubes (or about 1 tsp of minced ginger) and stir-fry for a minute until fragrant. Ginger not only tenderizes the beef but also adds a wonderful depth of flavor to the broth.
Step 6
Pour 2000ml of water into the pot. Bring the soup to a boil over high heat, then reduce to medium-low heat. Let it simmer gently until the beef is tender, which usually takes about 20-30 minutes.
Step 7
Once the beef is tender, add 1 Tbsp of minced garlic, 1 Tbsp of fish sauce, and 1 tsp of soy sauce for soup (Guk-ganjang). Let it simmer for another 5 minutes to allow the flavors to meld. Adding soy sauce earlier helps to mellow out its raw flavor and enhance umami.
Step 8
Add the sliced radish to the pot and cook for about 10 minutes, or until the radish becomes tender and slightly translucent. Season the soup with 2 tsp of salt to taste, and add a pinch of black pepper. Adjust the seasoning with more soy sauce or fish sauce if needed.
Step 9
Crack the 2 eggs into a small bowl. Remove any chalazae (the white stringy bits) and lightly whisk them until just combined.
Step 10
Whisk the eggs gently to avoid creating too much foam. You want a smooth, liquid egg mixture for the ribbons.
Step 11
As the soup comes back to a gentle boil, slowly drizzle the whisked egg into the pot. Pour it in a thin stream along the edge of the ladle or a spoon, allowing it to cook into delicate ribbons without stirring. Add the thinly sliced green onion at this stage.
Step 12
Carefully ladle the finished So-gogi Mu-guk into serving bowls and enjoy this comforting, homemade soup. For a spicier kick, feel free to add a pinch of chili powder.
