Clear Beef and Radish Soup (Sogogi Muguk)
Recipe for Refreshing Beef and Radish Soup
At the children’s request, I’ve made a wonderfully refreshing beef and radish soup that they love! ^^ This recipe will guide you to a clear, deeply flavored soup that’s perfect for a hearty meal.
Main Ingredients- 272g beef for soup (stew meat)
- 327g Korean radish (mu)
- 3 fresh shiitake mushrooms
- 2 stalks of green onion
- 1500ml anchovy broth (or kelp broth)
Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp salt (or to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp salt (or to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by preparing all your ingredients for a delicious beef and radish soup. Peel and thoroughly wash the Korean radish. Lightly rinse the shiitake mushrooms under running water. Separate the white and green parts of the green onions.
Step 2
Slice the prepared radish into thin, bite-sized pieces, about 0.5 cm thick. Slicing them thinly allows the radish to cook tenderly and absorb the soup’s flavors beautifully.
Step 3
Remove the stems from the shiitake mushrooms and thinly slice the caps. Their unique earthy aroma will subtly infuse the soup, adding depth and complexity.
Step 4
Wash the green onions and then slice them diagonally, about 0.5 cm thick. Using both the white and green parts will enhance both the visual appeal and the flavor of the soup.
Step 5
Heat a pot over medium-high heat. Add 1 Tbsp of sesame oil and 1 Tbsp of soy sauce for soup. Add the beef and stir-fry until it’s browned and appetizing. Stir-frying the beef well is key to developing a rich umami flavor in the soup.
Step 6
Once the beef is somewhat cooked and has changed color, add the sliced radish to the pot and stir-fry together. Continue to sauté for about 2-3 minutes until the edges of the radish begin to look slightly translucent. This step helps to bring out the natural sweetness of the radish, making the soup more refreshing.
Step 7
When the radish edges start to turn translucent, pour in the 1500ml of anchovy broth and bring it to a rolling boil over high heat. As the broth heats up, skim off any foam or scum that rises to the surface with a spoon. This will ensure a clear and clean-tasting soup.
Step 8
Once the soup is boiling vigorously, add the thinly sliced shiitake mushrooms. Continue to skim off any foam that appears. The mushrooms will add a tender texture and a wonderful savory note to the broth.
Step 9
As the soup comes back to a boil, stir in 1 Tbsp of minced garlic. The garlic will release its aroma, contributing to a deeper, more satisfying flavor profile.
Step 10
Finally, add the diagonally sliced green onions and let the soup simmer for another 2-3 minutes over medium-low heat, allowing the vegetables to soften and the flavors to meld further. Don’t overcook; you want the vegetables to be tender but not mushy.
Step 11
Check if all the ingredients are tender. Season with 1 tsp of salt, or adjust to your preference, to complete this delicious beef and radish soup. Serve hot and enjoy with a bowl of rice!
