Rich and Refreshing Beef and Radish Soup (So-gogi Mu-guk)
Authentic Korean Beef and Radish Soup Recipe
My husband loves this beef and radish soup, so I decided to make it for him. While fall radishes are usually considered the best, this recipe proves that delicious soup can be made with spring radishes too! Spring radishes might be slightly less sweet and a bit softer in texture than their fall counterparts, but with careful preparation, you can achieve a deeply flavorful and refreshing soup. Here’s a recipe for a hearty and delicious beef and radish soup that’s perfect for enjoying with a bowl of rice.
Ingredients- 400g Korean radish (peeled and prepared)
- 200g Hanu beef for soup (such as brisket or shank, cut into bite-sized pieces)
- 2 liters water (for broth)
Seasoning & Aromatics- 2 Tbsp Korean soy sauce for soup (Guk-ganjang, for umami)
- 1/3 cup sesame oil (for nutty aroma and flavor)
- 1 Tbsp sugar (to enhance the radish’s natural sweetness)
- 1 Tbsp minced garlic
- 1/2 stalk scallion, thinly sliced
- A splash of ginger juice (to remove any gamey smell and add fragrance)
- Salt to taste (for final seasoning)
- A pinch of black pepper
- 2 Tbsp Korean soy sauce for soup (Guk-ganjang, for umami)
- 1/3 cup sesame oil (for nutty aroma and flavor)
- 1 Tbsp sugar (to enhance the radish’s natural sweetness)
- 1 Tbsp minced garlic
- 1/2 stalk scallion, thinly sliced
- A splash of ginger juice (to remove any gamey smell and add fragrance)
- Salt to taste (for final seasoning)
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly wash and peel the Korean radish. Cut it into manageable chunks, then quarter each chunk. If the pieces are too thick, they will take longer to cook.
Step 2
Slice the quartered radish pieces thinly, about 0.5 cm thick. This shape allows the radish to absorb the broth’s flavor beautifully and cooks faster.
Step 3
Gently rinse the beef under cold water to remove any blood. Pat it completely dry with paper towels. Removing the blood will result in a clearer, cleaner-tasting broth without any unpleasant odors.
Step 4
Heat a pot over medium-high heat and add the 1/3 cup of sesame oil. Once shimmering, add the prepared beef.
Step 5
Sear the beef over high heat until its surfaces are lightly browned. Searing the meat locks in the juices, ensuring a more tender and flavorful result.
Step 6
Once the beef is partially seared, add the sliced radish to the pot and stir-fry them together with the beef. The radish will release some moisture, which helps meld the flavors of the beef and radish.
Step 7
Pour in the 2 liters of water and bring to a boil over high heat. As it comes to a boil, skim off any foam or impurities that rise to the surface. This step is crucial for a clear and pristine broth.
Step 8
Once the broth is boiling, reduce the heat to medium. Add the 2 Tbsp Korean soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, the splash of ginger juice, and the sliced scallions. Cover the pot partially and let it simmer gently. Simmering allows the radish to fully absorb the flavors and deepens the soup’s taste.
Step 9
Check if the radish has become translucent and tender. Adjust the seasoning with salt as needed. A pinch of black pepper can be added at this stage to enhance the aroma.
Step 10
Ladle the hot, homemade beef and radish soup into bowls. Serve it generously alongside a warm bowl of rice. This comforting, hot soup is sure to warm your body and soul.
