Clear and Refreshing Beef and Radish Soup (Sogogi Muguk)
The Ultimate Beef and Radish Soup Recipe
This Sogogi Muguk recipe offers a unique approach: instead of sautéing or boiling the beef beforehand, we gently blanch it in cold water. This preserves the rich, natural juices of the beef, resulting in an incredibly tender and flavorful soup. Discover how to make a perfectly clear and delicious Beef and Radish Soup.
Key Ingredients- 400g beef for soup (e.g., brisket or shank)
- 1/4 Korean radish (approx. 300-400g)
- 1 stalk green onion
- 2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Pinch of coarse salt (or seasoned salt)
Cooking Instructions
Step 1
Let’s make a wonderfully clear and delicious Beef and Radish Soup!
Step 2
Gather your ingredients: beef for soup, Korean radish, green onion, minced garlic, and soy sauce for soup. Fresh ingredients are key to a great taste.
Step 3
Cut the beef into bite-sized pieces, about 0.5cm thick and 4-5cm long. Cutting it too thinly might cause it to shrink significantly when cooked, so consider the final size.
Step 4
Peel the radish and slice it thinly, about 0.5cm thick, into half-moon or quarter-moon shapes. Slice the green onion diagonally into 5cm lengths. The white parts add a refreshing flavor, while the green parts contribute aroma.
Step 5
Fill a large pot with plenty of cold water and bring it to a boil. Once boiling, add the prepared beef. Blanch it gently, just until the bloodiness is no longer visible, about 1-2 minutes. Be careful not to overcook, as this can make the beef tough and release its juices. Drain the blanched beef, rinse it under cold water to remove any impurities, and set it aside in a colander to drain excess water.
Step 6
In a clean pot, add the sliced radish and cover it with just enough cold water. Bring to a boil over medium heat, then reduce to low and simmer for about 10 minutes, or until the radish becomes translucent and slightly tender. Simmering the radish first allows its refreshing flavor to infuse into the soup.
Step 7
Once the radish is adequately cooked, add the blanched beef. If you prefer a clearer broth, add about 1.5 to 2 liters of fresh cold water or broth (instead of using the initial blanching water). Bring the soup back to a gentle boil after adding the beef.
Step 8
When the soup begins to boil again, stir in the minced garlic. Garlic adds a wonderful depth of flavor and helps to eliminate any gamey smell from the beef.
Step 9
Finally, add the sliced green onions generously. Let the soup simmer for another 2-3 minutes after adding the green onions, allowing their fresh flavor to fully meld into the broth, rather than turning off the heat immediately.
Step 10
Add 1 Tbsp of soy sauce for soup (Guk-ganjang) and taste. If it needs more salt, gradually add coarse salt until you reach your desired seasoning. Finishing with salt provides a clean and refined taste to the broth.
Step 11
All the ingredients have come together to create a delicious Beef and Radish Soup! Enjoy this hearty and comforting meal with a bowl of hot rice.
