Clear and Hearty Beef and Radish Soup (So-gogi Mu-guk)
How to Make Clear and Flavorful Beef and Radish Soup
A nutritious soup that’s perfect for making ahead and enjoying a hearty meal. Make delicious beef and radish soup that’s packed with flavor and goodness! 🙂
Ingredients
- 350g Beef for soup (brisket or similar cut)
- 350g Korean Radish (Mu), sliced
- 1.5L Water (about 6 cups)
- 3 Tbsp Perilla Oil (Deul-gireum)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Yeondoo (Korean soup soy sauce alternative)
- 1/2 Green Onion, thinly sliced
- Pinch of Black Pepper
Cooking Instructions
Step 1
Slice the 350g of Korean radish into 0.5cm thick, flat pieces. Slicing it thinly helps it absorb flavor quickly and cook faster. You can also cut them into longer strips if you prefer.
Step 2
Cut the 350g of beef into bite-sized pieces, about 3-4cm in size. Avoid cutting them too small, as they might break apart during cooking. Aim for a manageable size.
Step 3
Heat 2 tablespoons of perilla oil in a deep pot over medium heat. Add the beef and 1 tablespoon of minced garlic, and stir-fry until the beef is partially cooked. Break up any clumps and ensure it’s evenly browned on the surface.
Step 4
Once the beef is about halfway cooked, add the sliced radish to the pot and continue to stir-fry with the beef for another 2-3 minutes. The radish will release moisture, adding depth to the flavor as it sautés.
Step 5
When the beef is fully cooked, pour in 1.5 liters of water and bring to a boil over high heat. You can leave the lid off while it comes to a boil.
Step 6
As the soup starts to boil, skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear and clean-tasting broth. Use a ladle to carefully remove the scum.
Step 7
Season the soup with 1 tablespoon of soup soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Yeondoo to establish the base flavor. It’s best to start with less seasoning and adjust later. Once seasoned, reduce the heat to medium-low, cover the pot, and let it simmer gently for at least 30 minutes. This allows the flavors of the radish and beef to meld beautifully.
Step 8
Finally, add the thinly sliced half green onion and simmer for about 10 more minutes to infuse the broth with its fresh aroma. Taste the soup and if it needs more salt, adjust with coarse sea salt. Add a pinch of pepper.
Step 9
Add a pinch of black pepper to taste for an enhanced aroma. Be careful not to add too much, as it can overpower the delicate flavors of the soup.
Step 10
Your clear and deeply flavorful Beef and Radish Soup is ready! Enjoy this hearty and comforting dish with a warm bowl of rice. 🙂
