Spicy Beef and Radish Soup (So-gogi Mu-guk)
Low-Sodium Gyeongsang Province Style Red Broth! Let’s Make Beef and Radish Soup!
Curious about that spicy flavor? This is a red beef and radish soup that’s neither too salty nor too spicy. The cook is from Yeongju in Gyeongsang Province, so it’s made in the Gyeongsang style! Enjoy a hearty, flavorful soup.
Main Ingredients- 100g beef brisket
- 300g bean sprouts
- 1 stalk green onion
- 1.2L water (about 6 cups)
- Radish (about 5cm thick slice)
Seasoning- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp salt
- 1 Tbsp minced garlic
- Pinch of black pepper (2 sprinkles)
- 2 Tbsp mirin (rice wine)
- 0.5 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp chili oil (optional)
- 3 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp salt
- 1 Tbsp minced garlic
- Pinch of black pepper (2 sprinkles)
- 2 Tbsp mirin (rice wine)
- 0.5 Tbsp sugar
- 2 Tbsp sesame oil
- 1 Tbsp chili oil (optional)
- 3 Tbsp red pepper flakes (Gochugaru)
Cooking Instructions
Step 1
Prepare all the necessary ingredients for a delicious spicy beef and radish soup. Fresh ingredients are the foundation of great taste.
Step 2
In a bowl, combine the prepared beef brisket with mirin, a pinch of black pepper, and a little sugar. Mix well and let it marinate for a short while. This step helps remove any gamey odor from the beef and tenderizes the meat, resulting in a more flavorful soup.
Step 3
Wash the radish thoroughly, cut it into a 5cm thick slice, and then slice it thinly (nabak-sseolgi). If this cut is difficult, feel free to chop it into bite-sized pieces. Wash the green onion and slice it diagonally.
Step 4
Heat a pot over medium-low heat. Add 2 tablespoons of sesame oil and 1 tablespoon of chili oil. Add the marinated beef and stir-fry until the surface is cooked and changes color. Once the beef is lightly browned, add the prepared radish.
Step 5
Continue to stir-fry the beef and radish. Add 3 tablespoons of red pepper flakes (Gochugaru) and stir-fry over low heat, being careful not to burn the flakes. Burnt Gochugaru can make the soup bitter, so monitor the heat closely.
Step 6
Once the ingredients are sufficiently stir-fried, pour in 1.2 liters of water (approximately 6 standard cups). Adding enough water ensures a rich and flavorful broth.
Step 7
As the water comes to a boil, you’ll notice the broth turning a clear red. Now, add 1 tablespoon of minced garlic. The pungent aroma of garlic will enhance the soup’s depth of flavor.
Step 8
Season the soup with 2 tablespoons of soy sauce for soup (Guk-ganjang). As mentioned in the introduction, this is a low-sodium recipe, so the seasoning is intentionally mild. It’s designed to be light and healthy.
Step 9
Next, add 0.5 tablespoons of salt to adjust the taste. You might find it a bit bland initially. To achieve the perfect flavor for your delicious radish soup, feel free to add more salt or soy sauce to suit your preference. Getting the seasoning right is key to a great radish soup!
Step 10
Once the soup is boiling vigorously, add the prepared bean sprouts and green onions. Cover the pot and let it simmer for about 20 minutes. The longer it simmers, the more the flavors meld together, creating a deeper and more satisfying taste.
Step 11
Your delicious beef and radish soup is ready! Ladle the hot soup into bowls. Look at that inviting red broth and generous ingredients – it’s mouthwatering! Now, it’s time to enjoy your meal. Eat well, everyone!
