Spicy Korean Beef and Radish Soup (Eolkeun Sogogi Mu Guk)
Spicy Beef and Radish Soup: Gyeongsang Province Style for a Fiery and Refreshing Beef Soup Bowl
Introducing a refreshing and spicy Korean beef and radish soup! Packed with tender beef, crisp bean sprouts, and a generous amount of chili powder, this soup is just like the beef soup bowls you find at highway rest stops. It’s perfect for a hearty meal and will surely warm you up!
Ingredients- 400g beef for soup (brisket or shank recommended)
- 1/2 Korean radish (about 300-400g)
- 3 Tbsp gochugaru (Korean chili powder, adjust to taste)
- 2.5 Tbsp sesame oil (2 Tbsp + 0.5 Tbsp)
- 2/3 pack bean sprouts (about 100-150g)
- 1 onion (medium size)
- 2 stalks green onions (thickly sliced)
- Over 2 liters of water (plenty)
- 3 Tbsp soup soy sauce (ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (for umami boost!)
- 1 tsp sugar (balances the flavors)
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
First, prepare the bean sprouts. Rinse them thoroughly, removing any roots or discolored parts. If the bean sprouts have many heads, it can affect the texture, so clean them up well.
Step 2
Slice the onion thickly, about 0.5 cm wide. Cut the green onions into thick, long pieces, about 1 cm in width. Using plenty of green onions will add a wonderful aroma and depth to the soup.
Step 3
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the radish and beef, then stir in 3 tablespoons of gochugaru. Sauté everything until the radish becomes translucent and the beef is lightly browned. It’s important to sauté thoroughly. If it starts to stick, add a tiny bit of water to prevent burning.
Step 4
Once the radish is translucent and well-coated with the chili powder and oil, pour in over 2 liters of water. Make sure to add enough water for a hearty soup.
Step 5
Bring the soup to a rolling boil over high heat. Once boiling, add 3 tablespoons of soup soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. The sugar helps to cut through any potential bitterness and adds a touch of sweetness that balances the flavors. Reduce the heat to medium-low and let it simmer gently.
Step 6
Add half of the sliced onion and green onions to the pot. Continue to simmer. Stir in 1 tablespoon of minced garlic. Let it cook for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together. A longer simmering time will result in a richer flavor.
Step 7
When the onion and green onions are well-cooked and have infused the broth, add the prepared bean sprouts and the remaining green onions. Continue to simmer. The bean sprouts will add a refreshing taste to the soup. Taste the soup and adjust with salt if needed. Add a pinch of pepper for extra aroma.
Step 8
To keep the bean sprouts crisp, turn off the heat as soon as they start to wilt. Overcooking them will make them mushy.
Step 9
And there you have it – a refreshing and spicy Korean beef and radish soup! Serve it piping hot with a bowl of freshly cooked rice. This soup is even better the next day, as the flavors deepen further. It’s also fantastic as a hangover cure!
