Hearty Beef and Radish Soup (So-gogi Mu-guk)
Generous Beef and Radish Soup: A Deliciously Comforting Recipe
A deeply flavorful and comforting soup made with a generous amount of tender beef and refreshing Korean radish (mu). This recipe creates a clear, yet rich broth that is perfect for warming you up from the inside out. Enjoy this nourishing and delicious soup that pairs wonderfully with a bowl of steamed rice.
Main Ingredients- Beef (for soup) 150g
- Korean Radish (Mu) 3cm thick slice
- Green Onion 1/2 stalk
Seasoning- Anchovy Fish Sauce 2 Tbsp
- Perilla Oil 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Thinly Sliced Ginger 2-3 pieces (or a pinch of ginger powder)
- Anchovy Fish Sauce 2 Tbsp
- Perilla Oil 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Thinly Sliced Ginger 2-3 pieces (or a pinch of ginger powder)
Cooking Instructions
Step 1
Let’s start creating a delicious Beef and Radish Soup! First, wash the Korean radish (mu) thoroughly. Slice it into 0.5cm thick pieces, then cut into julienne strips about 3-4cm long. Ensuring the radish is cut properly will help its refreshing taste and texture infuse well into the broth.
Step 2
Heat a pan over medium heat and add 2 Tbsp of perilla oil. Add the 150g of beef and stir-fry until the surface is browned. Once the beef is slightly cooked, add 2 Tbsp of anchovy fish sauce for enhanced umami. Increase the heat to high and stir-fry quickly for 2-3 minutes to develop the beef’s rich flavor. Be careful not to burn the perilla oil.
Step 3
When the beef is somewhat cooked, add the julienned radish to the pan and stir-fry together with the beef. As the radish begins to turn translucent, add 1/2 Tbsp of minced garlic and 2-3 slices of ginger. This will help eliminate any gamey odors and add a wonderful aroma. If you don’t have fresh ginger slices, a tiny pinch of ginger powder can be used as a substitute.
Step 4
Pour enough water into the pan to cover all the ingredients. Approximately 1 liter of water is usually sufficient, but feel free to adjust the amount to your preference. Once the soup comes to a boil, reduce the heat to medium-low, cover with a lid, and simmer for about 15-20 minutes until the radish is tender. When the soup is boiling, add the half stalk of green onion, sliced diagonally, and let it simmer for a few more minutes. Finally, taste the soup and adjust the seasoning with salt or Korean soup soy sauce if needed.
Step 5
If the soup has reduced too much and you prefer a lighter, more refreshing broth, add a little more water before serving to reach your desired consistency. Once all the ingredients are tender and the flavors have melded beautifully, your delicious Beef and Radish Soup is ready! Enjoy it piping hot with a bowl of steamed rice.
