Hearty and Refreshing Korean Beef and Radish Soup (Sogogi Mu Guk)
A Deeply Flavorful Soup Loved by the Whole Family! Sogogi Mu Guk Recipe
This Sogogi Mu Guk recipe is perfect for warming up on a cold day, combining the natural sweetness of winter radish with the savory richness of beef. Its clear and refreshing broth is incredibly satisfying and pairs perfectly with rice. It’s a nutritious and beloved soup for both children and adults, adding warmth and abundance to your dining table.
Ingredients- Beef (brisket recommended) 300g
- Korean Radish (about the size of a fist) 2
- Green Onion 1 section (about 1/2 stalk)
- Minced Garlic 1 Tbsp
- Soup Soy Sauce 3 Tbsp
- Fish Sauce (anchovy or sand lance) 1 Tbsp
- Sesame Oil 1 Tbsp
- Salt to taste
Cooking Instructions
Step 1
First, soak the beef brisket in cold water for about 30 minutes to remove any blood. This step ensures a clear broth and prevents any gamey smell. Peel the radish and slice it thinly into bite-sized pieces (nak-yak-sseolgi). If you prefer, you can also cut it into cubes about the size of your thumb. Slice the green onion diagonally.
Step 2
Heat 1 Tbsp of sesame oil in a pot over medium heat. Add the drained beef and stir-fry until the surface of the meat turns white. Stir-frying the beef first enhances its flavor.
Step 3
Once the beef is partially cooked, add the sliced radish to the pot and stir-fry together for 1-2 minutes. This lightly coats the radish with oil, which helps to make the broth clearer and more refreshing later on.
Step 4
Pour in 2 liters (about 8 cups) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer until both the beef and radish are very tender, for at least 20-30 minutes. Skim off any foam that rises to the surface during cooking for a cleaner taste.
Step 5
When the beef and radish are thoroughly cooked, add 1 Tbsp of fish sauce and 3 Tbsp of soup soy sauce. Using a combination of fish sauce and soup soy sauce adds depth of flavor and a good color, preventing the broth from becoming too dark. Taste the soup and adjust the seasoning with salt if needed. Finally, stir in 1 Tbsp of minced garlic and the sliced green onions, and simmer for a few more minutes until the Sogogi Mu Guk is ready. Enjoy your delicious homemade soup!
