Refreshing Korean Beef and Radish Soup (Sogogi Muguk)
How to make a delicious and refreshing Korean Beef and Radish Soup (Sogogi Muguk)!
I’ve made a wonderfully refreshing Korean Beef and Radish Soup that’s perfect for the season. Enjoy the clear, savory broth and tender ingredients.
Ingredients- 200g Beef sirloin (for soup)
- 1/3 Daikon radish (approx. 300g)
- 3 cloves whole garlic
- 1 Bay leaf
- 1/2 Scallion
Seasoning (for beef)- 1/2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
- 1/2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
Cooking Instructions
Step 1
First, lightly pat the beef sirloin dry with paper towels to remove any excess blood. Place the beef, whole garlic cloves (3), and bay leaf (1) into a pot (a pressure cooker is recommended). Add enough water (about 1.5L) to cover the beef. Adding half a tablespoon of soy sauce for soup will help remove any gamey smell and add umami. Cover the pot and bring to a boil over high heat. Once it whistles, reduce the heat to medium-low and cook for 10 minutes. After all the steam has escaped, open the lid. Repeat the boiling process once more after the steam escapes again to ensure the beef becomes extra tender.
Step 2
While the beef is cooking, slice the daikon radish into pieces about 1cm thick. Cutting it a bit thicker will prevent it from breaking apart too much during cooking, preserving a pleasant texture.
Step 3
Next, cut the sliced daikon radish into flat, bite-sized square pieces. You can adjust the size to make it easier for everyone, including children, to eat.
Step 4
Once the beef is tender, remove it from the pot and let it cool slightly. Then, slice the beef into your desired serving pieces. Avoid slicing it too thinly, so it retains a nice chew.
Step 5
Place the sliced beef into a bowl. Add half a tablespoon of soy sauce for soup, half a tablespoon of minced garlic, and half a tablespoon of sesame oil. Gently mix and marinate the beef. Marinating it beforehand will allow the flavors to penetrate deeply, making it much tastier.
Step 6
Let the marinated beef rest for about 10 minutes. This resting period allows the seasonings to fully absorb into the meat, contributing to a richer flavor when simmered with the radish.
Step 7
Once the steam from the pressure cooker has completely escaped and it has cooled down a bit, open the lid to check the cooked beef. It should be very tender!
Step 8
Transfer the nicely sliced beef into a separate bowl. Add half a tablespoon of soy sauce for soup, half a tablespoon of minced garlic, and half a tablespoon of sesame oil. Gently mix and marinate the beef with your hands. This marinating step significantly enhances the overall flavor of the beef and radish soup.
Step 9
Allow the marinated beef to sit for about 10 minutes. During this time, the marinade will fully penetrate the meat, creating a deeper flavor profile when it’s eventually cooked in the soup. The flavors will become nicely balanced.
Step 10
Now, add all the sliced daikon radish to the soup pot.
Step 11
Pour in a mixture of the beef broth and fresh water into the pot. (Using only beef broth will result in a richer flavor, while adding some fresh water will make it cleaner tasting.) Simmer over medium heat until the radish becomes tender and translucent. Once the radish starts to turn clear, add the marinated beef. Adjust the amount of beef according to your preference for soup volume, but avoid adding too much, as it might make the broth cloudy. Once the soup begins to boil vigorously, reduce the heat and let it simmer gently.
Step 12
Finally, add the thinly sliced scallions and simmer for another moment. Since a small amount of soy sauce for soup was added when boiling the beef, adjust the final seasoning with salt for a clean and refreshing Sogogi Muguk. Enjoy your delicious soup!
