Spicy and Refreshing Beef and Radish Soup
Savory Beef and Radish Soup: A Hearty Korean Classic
Enjoy a wonderfully refreshing soup with a deep, savory beef broth and crisp, cooling radish. This delicious Beef and Radish Soup (Sogogi Muguk) will warm you from the inside out. It’s the perfect comforting dish to enjoy with a bowl of rice.
Main Ingredients- 100g Beef (for soup), thinly sliced
- 1 piece Daikon Radish (approx. 300g)
- 1/4 head Napa Cabbage (white parts mostly)
- 1 Red Chili Pepper
Seasoning & Condiments- 3 Tbsp Anchovy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Red Pepper Flakes
- 3 Tbsp Anchovy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Red Pepper Flakes
Cooking Instructions
Step 1
Prepare fresh napa cabbage leaves. Cabbage grown with ample sunlight is rich in Vitamin D, making it a healthier choice.
Step 2
Slice the daikon radish into approximately 0.5cm thick rounds, then cut them into 1cm pieces. Separate the leaves and stems of the napa cabbage. Cut the leaves into large pieces and the stems into bite-sized squares, similar in size to the radish. This cutting method enhances the texture.
Step 3
Pat the beef dry with paper towels to remove excess blood. Slice the beef into bite-sized pieces, about 1cm in size. (While the input mentions American chuck flap, general soup-cut beef is suitable.)
Step 4
Heat a pot over medium-high heat. Add 1 Tbsp sesame oil and 2 Tbsp anchovy sauce. Add the sliced beef and radish and stir-fry until the beef is browned and cooked halfway through. Ensure everything is mixed evenly.
Step 5
Once the beef is about half-cooked, pour in the water and bring to a boil over high heat. Add enough water to cover all the ingredients generously.
Step 6
When the soup comes to a boil, reduce the heat to medium and simmer for about 15-20 minutes, or until the radish becomes transparent and tender. This extended simmering is key for optimal flavor. (Caution: Over-boiling can diminish the beef’s flavor but intensifies the broth. Adjust simmering time according to your preference.)
Step 7
When the radish is sufficiently tender, add the prepared napa cabbage and 1 Tbsp minced garlic. Simmer briefly until the cabbage wilts slightly. Avoid overcooking the cabbage to maintain its crispness.
Step 8
Thinly slice the red chili pepper (stored in the freezer) and add it to the soup. This adds a touch of spice and vibrant color, enriching the overall flavor profile.
Step 9
Finally, add 1 Tbsp red pepper flakes and the remaining 1 Tbsp anchovy sauce to season. Stir everything together well. Serve hot and enjoy! You can add salt to taste if needed.
