Warm and Hearty Clear Beef and Radish Soup (Sogogi Mu Guk)
How to Make a Refreshing and Savory Clear Beef and Radish Soup
Hello everyone! Today, on a bright autumn day with crisp mornings and evenings, I made a pot of beef and radish soup. This humble soup, when enjoyed in a warm bowl, feels incredibly invigorating. Served with a scoop of rice and kimchi, it makes for a perfectly satisfying meal. Let me guide you through making this comforting Korean classic.
Main Ingredients- Beef (for soup) 300g
- Korean Radish (Mu) 1/2 (approx. 300g)
- Green Onion 1 stalk
- Water 1L – 1.2L
Seasonings & Others- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Korean Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Anchovy Sauce (or Fish Sauce) 1 Tbsp
- Cheongyang Pepper (optional) to taste
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Korean Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Anchovy Sauce (or Fish Sauce) 1 Tbsp
- Cheongyang Pepper (optional) to taste
Cooking Instructions
Step 1
First, prepare the ingredients that will make the soup refreshing, like the radish, and the beef for a fragrant finish. Peel and wash the radish thoroughly.
Step 2
Cut half of the radish into thick pieces, about 3cm thick. Cutting them this large helps prevent them from becoming too mushy while cooking, maintaining a pleasant texture.
Step 3
Alternatively, if you plan to cook for a sufficient amount of time, you can slice them thinner for a softer texture. Slice them thinly, about 0.5cm to 1cm thick, according to your preference.
Step 4
Use paper towels to carefully blot and remove any blood from the beef. Removing the blood properly ensures the soup remains clear and free of any off-putting odors, resulting in a clean taste.
Step 5
Heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add the sliced radish and sauté until it becomes translucent. As the radish turns transparent, its natural sweetness will emerge, deepening the flavor of the soup.
Step 6
As you stir-fry the radish, it will release its natural moisture, creating a bit of liquid in the pot. This step is crucial for drawing out the delicious essence of the radish.
Step 7
Once the radish has become somewhat translucent, add the prepared beef and sauté together until the surface of the beef is no longer pink.
Step 8
Now, add 1 Tbsp of minced garlic and 1 Tbsp of Korean soy sauce for soup. Stir and cook the beef and radish together. The garlic and soy sauce will enhance the overall flavor of the ingredients.
Step 9
Pour in 1L to 1.2L of water to the sautéed ingredients. If you prefer a very clear broth, start with a generous amount of water, as some will evaporate during cooking.
Step 10
Once the water comes to a rolling boil, skim off any foam and impurities that rise to the surface. This step is key to achieving a clear and refined soup. Season first with Korean soy sauce, then adjust with anchovy sauce or salt to your taste. Let it boil vigorously to allow the ingredients to cook and the flavors to meld. Then, reduce the heat to low and simmer gently for another 7-8 minutes to fully develop the deep flavors.
Step 11
Finally, add the thinly sliced green onions and simmer briefly before turning off the heat. If you enjoy a spicy kick, add some thinly sliced Cheongyang peppers at this stage for a piquant broth.
Step 12
And there you have it – a delicious bowl of clear beef and radish soup! Served with a bowl of warm rice, this soup makes for a perfectly hearty and satisfying meal. Be sure to try making it at home!
