Spicy and Refreshing Gyeongsang Style Beef and Radish Soup (So-gogi Mu-guk)
Gyeongsang-style Beef and Radish Soup! A flavorful and hearty experience.
This Gyeongsang-style Beef and Radish Soup stands out with its rich, red, and spicy broth, unlike the clearer versions. It’s perfect for a chilly day, offering a deeply savory and invigorating flavor. The key is to use plenty of radish to enhance the soup’s refreshing and slightly sweet taste!
Main Ingredients
- 400-500g beef for soup or brisket
- 1/2 medium Korean radish (about 500g)
- 3 Cheongyang chili peppers
- 1/2 large leek
- 2 Tbsp dried chili seeds (or in a spice bag)
Seasoning & Others
- 2-3 Tbsp gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine or soju
- A pinch of MSG or soup enhancer (optional)
- Soup soy sauce or salt to taste
- 2-3 Tbsp gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine or soju
- A pinch of MSG or soup enhancer (optional)
- Soup soy sauce or salt to taste
Cooking Instructions
Step 1
First, thoroughly wash and peel the radish. Then, slice it into bite-sized, half-moon shapes about 1cm thick. Slicing it appropriately will help it absorb the soup’s flavors.
Step 2
Place all the sliced radish into a pot. Add about 2 liters of water or anchovy-kelp broth. Bring to a boil over high heat with the lid off. The radish will release moisture, making the broth even more refreshing.
Step 3
If you want to add more spiciness and depth to the broth, place 2 tablespoons of dried chili seeds into a spice bag or cheesecloth. Once the broth starts boiling, add this chili seed bag to the pot. This makes it easy to remove later.
Step 4
Prepare your beef, either for soup or brisket. To remove excess blood, rinse the beef under cold running water a few times, gently massaging it. After draining, pat it dry with a paper towel. Removing the blood results in a cleaner, more refined soup broth.
Step 5
Slice the leek diagonally. Remove the seeds from the Cheongyang chili peppers and mince them finely. If you like it spicier, you can leave the seeds in, but for a moderate level of heat, it’s recommended to remove them.
Step 6
Once the radish has been boiling for about 10 minutes, add the prepared beef. Stir gently to ensure the beef pieces don’t stick together, then cover the pot and simmer over medium heat for another 10 minutes. As the beef cooks, it infuses the broth with delicious flavor.
Step 7
After the beef is partially cooked, add 2-3 tablespoons of gochugaru, 1 tablespoon of minced garlic, and 2 tablespoons of cooking wine (or soju) to season. You can also add a pinch of MSG or a soup enhancer for extra umami, if desired. Stir well to combine all the seasonings.
Step 8
Finally, add the sliced leeks and minced Cheongyang chili peppers, and simmer for about 5 more minutes until the flavors meld beautifully. Taste the broth and adjust the seasoning with soup soy sauce or salt as needed. Crucially, remember to remove the chili seed bag before serving!
Step 9
I used a generous amount of radish this time, and it truly enhances the soup! The increased radish content brings out a wonderfully refreshing and subtly sweet flavor, making this a truly addictive beef and radish soup that will have you finishing your rice in no time!
