Rich and Deep Korean Beef and Radish Soup (Sogogi Muguk)
A Must-Try Home-Style Recipe for Clear and Refreshing Sogogi Muguk
The way to make ‘Tangguk’ (a clear broth soup) varies from household to household and region to region. Personally, I love the fundamental ‘Tangguk’ which is commonly known as ‘Sogogi Muguk’ (Beef and Radish Soup) in northern regions, while it’s called ‘Tangguk’ in Gyeongsang Province. This soup is clear and transparent yet deeply savory from the beef broth and refreshingly light from the radish. It’s a simple yet incredibly delicious recipe that’s perfect for ancestral rites or as a comforting everyday meal. Making this hearty and flavorful soup is surprisingly easy, so let’s get started!
Ingredients
- Beef (for soup) 200-300g
- 1 block of Tofu
- 1/3 Korean radish (adjust size to preference)
- 1/2 ladle of soup soy sauce (adjust to taste)
Cooking Instructions
Step 1
Prepare all the ingredients for the soup by cutting them into bite-sized cubes. You can use half a block of tofu if you prefer, but feel free to use the whole block if you enjoy plenty of ingredients. For the beef, gently press it with paper towels to remove any excess blood for a cleaner, more flavorful broth. Using good quality, fresh beef is key to a delicious soup, so be sure to select wisely!
Step 2
Heat a pot over medium heat and add a little sesame oil or perilla oil. Add the cubed radish and the blotted beef to the pot and sauté them. This step helps to enhance the flavors of the ingredients.
Step 3
Once the radish starts to soften and become translucent, it’s time to add plenty of water. While plain water works perfectly fine, using chilled kelp broth (made by soaking kelp in cold water overnight) will add an extra layer of umami and depth to your soup. If you’re short on time or prefer simplicity, regular water is also an excellent choice.
Step 4
Bring the soup to a rolling boil over high heat. Initially, you might see some foam or scum rise to the surface. It’s beneficial to skim off this initial foam for a clearer broth. However, be mindful not to remove too much, as it can reduce the rich flavor. Any subsequent foam will naturally dissipate. Skimming only the first layer of foam is a secret trick to achieving a cleaner-tasting Sogogi Muguk.
Step 5
Add about half a ladle of soup soy sauce to season the broth. If it tastes too bland, you can adjust the seasoning with more soup soy sauce or a pinch of salt. No other seasonings are needed for this authentic flavor. Reduce the heat to low, cover the pot, and let it simmer gently for at least an hour, or even two hours for a richer flavor. Simmering for a long time allows the beef and radish to meld beautifully, creating a hearty Sogogi Muguk, or a refined Tangguk suitable for special occasions.
Step 6
This Sogogi Muguk, made with just radish, beef, and tofu, boasts a surprisingly deep and savory broth despite its clear appearance. It’s so incredibly delicious that it will have you reaching for seconds, even on days when your appetite is low. With just a little patience for simmering, anyone can create this wonderful soup. Don’t hesitate to try making it!
