Spicy and Refreshing Beef and Radish Soup (Sogogi Muguk)
Kid-Favorite Beef and Radish Soup: The Golden Recipe for a Deep, Flavorful Broth
Today, I’m sharing a recipe for Beef and Radish Soup that my kids, husband, and I all adore. I often buy beef in bulk for soup and freeze it, using it whenever a craving strikes. Today was one of those days. Even though I freeze my beef, I sometimes worry about a gamey smell. To combat this, I have a slightly more involved method for making beef radish soup that ensures a cleaner taste. I’ll be using that method today. Let’s get started!
Ingredients- Beef for soup (e.g., brisket or chuck) 200g
- Korean radish (mu) approx. 300g (about 1/4 of a medium radish)
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soup soy sauce (guk-ganjang) 1 Tbsp
- Bean sprouts 1 bag (approx. 100g)
- Scallions 2 stalks
- Minced garlic 5 cloves (approx. 1 Tbsp)
- Sesame oil 1 Tbsp
- Salt to taste
Cooking Instructions
Step 1
Start by blanching the beef over high heat. You can either add the beef to cold water and bring it to a boil, or add it to already boiling water. I added the frozen beef directly to the pot from the start. Using high heat will create a lot of foam, which is what we want. Once the foam has accumulated, stir the beef briefly and then immediately remove it. The key here is to quickly cook the exterior of the beef in the hot water without simmering it. Rinse the blanched beef under cold water to remove any impurities, and also wash the pot thoroughly.
Step 2
Rinse the removed beef under cold water to clean off any impurities, and give the pot another quick wash.
Step 3
Refill the clean pot with water and bring it to a boil again. Once the water is boiling, add the blanched beef, 1 Tbsp of soup soy sauce, and 1 Tbsp of sesame oil. The amount of water at this stage should be just enough to cover the beef. While using beef broth would enhance the flavor, it’s fine to omit if you don’t have any pre-made. The goal is to extract as much flavor from the beef with a small amount of water first, and then add more water later to make the soup. This concentrated broth is key.
Step 4
While the beef is simmering, prepare the radish. Slice the radish thinly into bite-sized pieces, about 0.5cm thick. Avoid slicing it too thin, as it might disintegrate when cooked.
Step 5
After the beef has simmered for a bit, let it cook for another 5 minutes to further develop the broth. Once you feel the broth has gained enough depth, add the minced garlic, sliced radish, and gochugaru. The water volume is still low at this point, so if it looks like it’s drying out, add a little more cold water. The secret to a delicious soup is maximizing the broth extraction at this stage.
Step 6
Finely chop the scallions and wash the bean sprouts under running water. I like to use plenty of scallions as they add a refreshing flavor to the broth.
Step 7
When you feel the broth has reached its peak flavor, add your desired amount of water or broth. Once the soup comes to a rolling boil again after adding the liquid, add the chopped scallions and let it boil vigorously.
Step 8
Add the washed bean sprouts and boil for another short while. Finally, adjust the seasoning with salt. If it needs more savory depth, you can add a bit more soup soy sauce.
Step 9
And there you have it! Your delicious Beef and Radish Soup is ready. Enjoy it while it’s hot! It’s also wonderful served over rice.
