Hearty Korean Beef and Radish Soup (Sogogi Muguk)
#69Recipe #KoreanBeefSoup #SimpleSoup
Embrace the ‘beat the heat with heat’ philosophy with this incredibly simple yet deeply nourishing Korean Beef and Radish Soup. Packed with tender beef and refreshing radish, this recipe is perfect for any day. Learn how to make a delicious and satisfying muguk that’s both easy and flavorful.
Main Ingredients- 250g beef for soup (such as brisket or chuck), cut into bite-sized pieces
- 1/3 medium Korean radish (about 300-400g), peeled
- 1 stalk green onion
Cooking Instructions
Step 1
First, thoroughly wash the peeled Korean radish under running water. Ensuring the radish is clean is the first step to achieving a refreshing broth.
Step 2
Slice the cleaned radish into thin, half-moon shapes, about 0.5cm thick. Avoid slicing them too thinly, as they can become mushy when cooked.
Step 3
Heat 1 tablespoon of sesame oil in a pot over medium-high heat. Add the beef for soup and stir-fry until the red color completely disappears. Searing the beef this way locks in its juices, resulting in a more tender and flavorful meat.
Step 4
Once the beef is sufficiently browned, add the sliced radish to the pot and continue to stir-fry with the beef. Sautéing the radish slightly in the oil will enhance the depth of the broth’s flavor.
Step 5
Add half a tablespoon of soy sauce or salt and stir-fry for another 1-2 minutes, ensuring the seasoning is evenly distributed onto the radish and beef. Using soy sauce instead of salt will add a richer umami taste.
Step 6
Now, pour in 1000ml (approximately 4 cups) of water. If you’re making this on a chilly day, using hot water can help reduce the cooking time.
Step 7
As the water comes to a boil, carefully skim off any foam or impurities that rise to the surface. This step is crucial for a clear and clean broth, and it also helps to remove any gamey smell from the beef.
Step 8
Once the soup is at a rolling boil, add the thinly sliced green onion and half a tablespoon of minced garlic. Reduce the heat to medium-low. Cover the pot and let it simmer for at least 15 to 20 minutes, or until the radish becomes translucent and tender. The longer it simmers, the deeper the flavor will become.
Step 9
Finally, season with a pinch of black pepper and adjust the salt to your preference. Your nourishing beef and radish soup, perfect for enjoying with a bowl of rice, is ready! Serve hot and savor its comforting taste.
