Simple Beef and Radish Soup (So-gogi Mu-guk)
Super Easy Beef and Radish Soup!
Clear and refreshing So-gogi Mu-guk is a beloved Korean soup. While some recipes call for anchovy broth or shiitake mushrooms, today we’re sharing an ultra-simple version that achieves a deep flavor with just beef and radish. By marinating the beef in soy sauce and sesame oil, stir-frying it with radish, and then simmering, this recipe highlights the natural flavors for a clean and delicious taste. It’s perfect when you want to cook a tasty soup without many ingredients, or when you’re craving a clear broth. Enjoy the subtly rich and satisfying flavor of this homemade beef and radish soup!
Main Ingredients- 200g Beef (for soup, e.g., brisket, shank, or other stewing cuts)
- 2 handfuls of Korean radish (Mu, approx. 300-400g)
- 1L Water (4 cups)
- A pinch of black pepper
Seasoning & Others- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp sesame oil
- 1 tsp salt
- 1 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1/3 Green onion (optional)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp sesame oil
- 1 tsp salt
- 1 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1/3 Green onion (optional)
Cooking Instructions
Step 1
For about 4 servings, prepare approximately 150-200g of beef. You can use brisket or shank, or other suitable stewing cuts.
Step 2
In a bowl, combine the beef with 1 tablespoon of soup soy sauce and mix well. Let it marinate for about 5-10 minutes to allow the flavors to penetrate.
Step 3
Cut the beef into bite-sized pieces. Typically, a size of about 4cm x 3cm is suitable, but you can adjust this to your preference. (Tip: If you prefer larger chunks, feel free to cut them bigger.)
Step 4
Heat a pot or deep pan over medium heat. Add 1 tablespoon of sesame oil and 1 tablespoon of cooking oil.
Step 5
Add the marinated beef and a pinch of black pepper to the hot pot. Stir-fry until the beef changes color and is no longer pink, allowing the sesame oil to coat and enhance the flavor.
Step 6
Once the beef is partially cooked, add the sliced radish to the pot. Continue to stir-fry together with the beef for about 2-3 minutes until the radish becomes slightly translucent. This step adds depth of flavor.
Step 7
Pour in 1 liter (4 cups) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium. Add 1/2 tablespoon of minced garlic and 1 teaspoon of salt to season. Skim off any foam that rises to the surface for a clearer broth.
Step 8
Simmer over medium heat for about 10-15 minutes, or until the radish is tender. Taste the soup and adjust seasoning with more salt if needed. (Tip: Adding more soup soy sauce can make the broth cloudy, so it’s best to use salt for final seasoning.) Optionally, add about 1/3 of a chopped green onion in the last minute of cooking for a fresher, more vibrant finish. Your refreshing beef and radish soup is now ready!
