Clear and Refreshing Korean Beef and Radish Soup (Sogogi Muguk)
#KoreanSoup #EasySoup #BeefRadishSoup #UsingBrisket #SeafoodVegetableBroth
This recipe features a clear and refreshing Korean beef and radish soup made with fresh Hanwoo brisket, purchased from Hoengseong during a trip to Gangwon Province. We’ll show you how to make the most of a generous portion of beef by using it in two different dishes. This time, we’re making a delightful beef and radish soup, packed with crisp, refreshing radish for a deep umami flavor. Seasoned minimally to highlight the natural taste of beef and radish, it’s a wonderfully clean and simple soup.
Main Ingredients- 150g Hanwoo beef brisket (for soup)
- 1/4 Korean radish (approx. 300g, thick as an arm)
- 1L Seafood and vegetable broth
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the radish. The radish used in this recipe is about 1/4 of a thick, arm-sized radish (approximately 300g).
Step 2
Peel the radish thoroughly. Slice it thinly into half-moon shapes, about 0.5cm thick. Then, cut each half-moon into three pieces, and further cut those pieces into thirds vertically to create bite-sized pieces. (The size and shape of the radish can be adjusted to your preference.)
Step 3
In a deep pot, add the sliced radish and 150g of Hanwoo brisket for soup. Drizzle 1 tablespoon of sesame oil over the ingredients. Sauté over medium-low heat until the ingredients are well combined and lightly browned.
Step 4
Continue to sauté for about 2-3 minutes until the beef turns gray on the outside. This step helps to remove any gamey odors from the beef and ensures a clearer, cleaner broth.
Step 5
Once the beef is sufficiently sautéed, pour in 1L of the prepared seafood and vegetable broth. (You can use store-bought broth or homemade broth.)
Step 6
Bring the soup to a boil over high heat. Once it reaches a rolling boil, reduce the heat to medium and simmer for about 10-15 minutes, or until the radish becomes tender.
Step 7
Season the soup with coarse sea salt and black pepper only, avoiding traditional soy sauce (gukganjang). This is a key point of this recipe, as gukganjang can make the broth cloudy. Add 1 tablespoon of coarse sea salt and 1 teaspoon of black pepper, and adjust to your taste.
Step 8
Finally, add 1 teaspoon of minced garlic and 1 tablespoon of chopped green onion. If you desire a spicier soup, add one finely chopped Korean chili pepper. After adding all the ingredients, simmer for a bit longer until the radish is completely soft and tender.
Step 9
Your clear and refreshing Korean beef and radish soup is ready, boasting a deep beef flavor balanced with the crispness and refreshing taste of radish. Enjoy this hearty and satisfying meal with a bowl of warm rice!
