Hearty and Refreshing Beef and Radish Soup (Sogogi Muguk)
The Easiest and Most Delicious Way to Make Korean Beef and Radish Soup!
Radishes are incredibly affordable and abundant in markets right now. As the weather gets warmer, it’s easy to feel drained. A hearty bowl of Korean Beef and Radish Soup, packed with tender beef, is perfect for replenishing your energy and comforting your soul. This recipe makes it easy to achieve a deep, clean flavor.
Ingredients
- 300g Korean radish (mu)
- 150g Beef brisket or stew meat (for soup)
- 1 stalk Scallion (green onion)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 1/2 Tbsp Soup soy sauce (guk-ganjang)
- 1 tsp Salt
- Pinch of Black pepper (to taste)
- 1000ml Dried anchovy and kelp broth (dashima yuksu)
Cooking Instructions
Step 1
First, prepare the Korean radish (mu), which is key to the soup’s milky broth. Wash it thoroughly and slice it thinly into half-moon or fan shapes, about 0.5cm thick. Slicing it thinly ensures it becomes tender and absorbs the soup’s flavor beautifully.
Step 2
Next, thinly slice the scallion (green onion) on an angle to add a fragrant aroma. Aim for about 1cm thickness. Slicing them too thinly can cause them to break down too much during cooking.
Step 3
Soak the beef for soup in cold water for about 30 minutes to remove any excess blood. This step is crucial for a clean-tasting, clear broth and to eliminate any gamey odors. Once drained, heat 1 tablespoon of sesame oil in a pot over medium heat. Add the beef and stir-fry until the surface is lightly browned. This step enhances the beef’s savory flavor.
Step 4
Once the beef is nicely browned, add the sliced radish to the pot. Continue to stir-fry with the beef for another 2-3 minutes, as if coating the radish with sesame oil. This helps the radish become slightly translucent and prevents it from breaking apart while cooking, deepening the soup’s flavor.
Step 5
Pour in the prepared dried anchovy and kelp broth (1000ml). Bring the soup to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer for about 10-15 minutes. Skim off any foam or impurities that rise to the surface. This will result in a clearer and more refreshing broth.
Step 6
When the radish is tender, add 1 tablespoon of minced garlic and 1/2 tablespoon of soup soy sauce (guk-ganjang) to season. If your radish is a bit old or has a slightly bitter taste, a tiny pinch of sugar (about 1/4 teaspoon) can help neutralize the bitterness and balance the flavor. Finally, add 1 teaspoon of salt to adjust the seasoning to your preference.
Step 7
For the final touch, add a pinch of black pepper if desired, and then add the sliced scallions. Bring the soup to a gentle boil for just a minute or so after adding the scallions. Avoid overcooking the scallions, as they can become mushy. Serve this warm and delicious Korean Beef and Radish Soup hot and enjoy!
