Spicy Beef and Radish Soup (So-Gogi Mut-guk): A Hearty and Refreshing Gyeongsang-do Style Korean Stew
Recipe for Spicy and Refreshing Gyeongsang-do Style Beef and Radish Soup
I used to only make clear broths as I’m not very good with spicy food, but after a long time, I’ve made a spicy and refreshing Gyeongsang-do style beef and radish soup. This hearty soup is perfect for warming up on a chilly day and makes a great hangover cure.
Main Ingredients- 150g beef brisket, cut into bite-sized pieces
- 1/5 Korean radish (mu, approx. 300g)
- 50g dried Napa cabbage leaves (ugeoji)
- 50g dried fernbrake (gosari), rehydrated
- 1 pack enoki mushrooms
- 1 chili pepper (green or red, optional for adjusting spiciness)
- 4 Tbsp Kimchi seasoning paste (see below)
- 8 cups (approx. 1.6L) anchovy-kelp broth
- 2 Tbsp sesame oil
- 1 stalk large green onion (white part preferred)
- 2 Tbsp soy sauce for soup or fish sauce
Kimchi Seasoning Paste (Prepare in advance for convenience!)- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vegetable oil or soybean oil
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger (optional)
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vegetable oil or soybean oil
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger (optional)
Cooking Instructions
Step 1
First, prepare all the ingredients by cutting them into bite-sized pieces. Slice the Korean radish thinly, about 0.5cm thick, either in half-moons or rectangles. Cut the rehydrated fernbrake into manageable lengths, and chop the dried Napa cabbage leaves into suitable sizes. Clean the enoki mushrooms by removing the base and separating the strands. Slice the green onion and chili pepper diagonally to add aroma. Cut the beef into pieces for the soup.
Step 2
In a large pot, combine the sliced beef, radish, rehydrated fernbrake, and dried Napa cabbage leaves. Add 4 tablespoons of the prepared Kimchi seasoning paste and gently mix with your hands, ensuring the seasoning coats the ingredients evenly. Marinating at this stage will deepen the flavor of the soup.
Step 3
Add 2 tablespoons of sesame oil to the marinated ingredients in the pot and stir-fry over medium heat. Sauté for about 3-5 minutes until the beef is lightly browned and the radish begins to release some moisture. This step helps to bring out the flavors of the ingredients.
Step 4
Pour in the 8 cups of prepared anchovy-kelp broth. Bring to a boil over high heat, then reduce to medium-low and simmer gently. Cook for about 15-20 minutes, or until the radish becomes transparent and tender. During this simmering time, add the sliced enoki mushrooms, green onion, and chili pepper to enhance the aroma and texture.
Step 5
Finally, season the soup with 2 tablespoons of soy sauce for soup or fish sauce to taste. You can add a pinch of salt if needed. A sprinkle of black pepper finishes the soup. Your spicy and refreshing beef and radish soup is now ready! Enjoy it while it’s hot.
