Hearty and Rich Beef and Radish Soup (Sogogi Muguk)
The Ultimate Beef and Radish Soup Recipe for a Perfect Breakfast
Introducing a recipe for ‘Sogogi Muguk’, a warm and satisfying beef and radish soup that’s perfect for a hearty breakfast. Its clear, deep broth paired with generous ingredients makes it ideal for enjoying with rice, either mixed in or as a side. Especially when using brisket or shank cuts and simmering them slowly, the broth becomes even richer and more flavorful, creating a soup loved by the whole family. The taste deepens even further when reheated, making it even more delicious on the second or third serving. Let’s get started on making this easy and delicious Sogogi Muguk!
Main Ingredients- Beef (brisket or shank) 200g
- Korean Radish (Mug) 100g
- Beef Bone Broth 3 cups (or Rice Water)
- Firm Tofu 160g (approx. 1/2 block)
- Scallions or Chives, finely chopped 2 Tbsp
Seasoning Ingredients- Korean Soup Soy Sauce (Gukganjang) 1.5 Tbsp
- Minced Garlic 0.5 Tbsp
- Salt 0.2 Tbsp (or to taste)
- Black Pepper, a pinch
- Korean Soup Soy Sauce (Gukganjang) 1.5 Tbsp
- Minced Garlic 0.5 Tbsp
- Salt 0.2 Tbsp (or to taste)
- Black Pepper, a pinch
Cooking Instructions
Step 1
First, prepare all ingredients by cutting them into bite-sized pieces. Cube the beef, radish, and tofu into approximately 2cm pieces. Finely chop the scallions or chives. Prepping the ingredients like this makes the cooking process much smoother.
Step 2
If using frozen beef, it’s important to remove the blood. Lightly rinse the beef under cold water, then thoroughly pat it dry with paper towels to remove all excess blood. Properly draining the blood ensures a clear broth and prevents any gamey odors, resulting in a delicious soup.
Step 3
Heat a pan with a little sesame oil and add the prepared beef to stir-fry. Once the surface of the beef is partially cooked, add the sliced radish and stir-fry together. Adding 1.5 Tbsp of Korean soup soy sauce at this stage will infuse the radish and beef with umami and seasoning, creating a deeper and more flavorful soup.
Step 4
After sufficiently stir-frying the beef and radish, pour in 3 cups of the prepared beef bone broth. (If you don’t have beef bone broth, you can use rice water or plain water.) Add 0.5 Tbsp of minced garlic and bring to a boil over high heat. Skim off any foam that rises to the surface while boiling; this helps to achieve a cleaner broth flavor.
Step 5
Once the soup comes to a boil, add the cubed tofu and chopped scallions (or chives). Gently stir to prevent the tofu from breaking apart. Taste the soup and adjust the seasoning with salt if needed. It’s best to start with 0.2 Tbsp of salt and adjust according to your preference.
Step 6
Finally, sprinkle in a pinch of black pepper to enhance the aroma. Your delicious and aromatic Beef and Radish Soup is now complete. Serve with rice for a satisfying meal.
Step 7
When you don’t have much appetite, or need a filling breakfast, a bowl of Sogogi Muguk is enough to satisfy you without needing many side dishes. Enjoy a healthy and delicious meal with this nutritious soup, packed with generous ingredients!
