Spicy Korean Beef and Radish Soup (So-gogi Mu-guk)
How to Make a Deliciously Spicy Gyeongsang Province-Style Beef and Radish Soup with Bean Sprouts
This hearty and spicy Korean Beef and Radish Soup is always a delight! Its robust flavor makes it a comforting dish that’s perfect any time. This recipe guides you through creating a wonderfully balanced soup.
Main Ingredients- 270g Korean Beef (for soup), cut into pieces
- 200g Bean Sprouts
- 400g Korean Radish (Mu)
- 1 Green Onion
- 1.7L Water
Seasoning- 2 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 3 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Salt (adjust to taste)
- 2 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 3 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Salt (adjust to taste)
Cooking Instructions
Step 1
First, gently press the Korean beef pieces with a paper towel to remove any excess blood. This step helps to ensure a clear broth and a clean, non-gamey flavor.
Step 2
Slice the green onion into bite-sized pieces or diagonally. Rinse the bean sprouts under running water two to three times until clean. Gently rinse to maintain their crisp texture.
Step 3
Korean radish is essential for this soup! Peel the radish using a peeler or knife. Then, slice it thinly, about less than 1cm thick, into bite-sized rectangles (nabak-style). Slicing it too thick will increase the cooking time.
Step 4
To build a rich base flavor, heat 2 tablespoons of sesame oil in a pot over medium heat. Add the prepared beef to the pot.
Step 5
Sauté the beef in the sesame oil, stirring continuously until it turns a nice brown color. Browning the beef deepens its flavor and aroma.
Step 6
Once the beef is browned, add the sliced radish to the pot. Sprinkle in 3 tablespoons of gochugaru (Korean chili flakes) and sauté everything together for a minute. Toasting the chili flakes briefly enhances their color and brings out a deeper, spicier flavor.
Step 7
Pour in 1.7 liters of water and bring it to a rolling boil over high heat. Once boiling, reduce the heat slightly and add 1 tablespoon of minced garlic, 2 tablespoons of fish sauce, and 3 tablespoons of soy sauce for soup. Stir well and taste the broth. If it needs more saltiness, add salt gradually until it reaches your desired flavor. Be mindful that too much Guk-ganjang can make the soup cloudy, so it’s best to adjust the final seasoning with salt.
Step 8
Finally, add the prepared bean sprouts and green onions to the pot. Keep the lid off and let the soup simmer for about 5 more minutes. Simmering with the lid off helps the bean sprouts stay crisp and adds freshness to the soup. Your delicious Beef and Radish Soup is ready to serve!
