Clear Beef and Radish Soup (Sogogi Muguk): A Refreshing and Flavorful Recipe
Clear Beef and Radish Soup
This Clear Beef and Radish Soup, known as Sogogi Muguk, is a beloved Korean staple where the refreshing crunch of daikon radish truly shines. It’s a dish we often make because the combination of tender beef and subtly sweet, crisp radish creates a wonderfully balanced flavor profile. This soup is perfect for any occasion, offering comfort and deliciousness in every spoonful.
Main Ingredients- 200g Beef for Soup (e.g., Hanu or regular beef)
- 1/4 Daikon Radish (approx. 300g)
- 1 stalk Scallion (Green Onion)
Cooking Instructions
Step 1
Welcome! Today, I’m excited to share a recipe for a clear Beef and Radish Soup (Sogogi Muguk) that’s both comforting and incredibly delicious. It’s a dish where the refreshing crispness of radish meets the rich umami of beef, creating a soup that’s truly delightful.
Step 2
First, prepare 200g of beef suitable for making soup. If you pat it dry with paper towels to remove excess blood, your soup will have a cleaner, more refined taste. You can use Hanu (Korean beef) or any good quality stewing beef.
Step 3
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the beef and sauté until it’s just browned on the outside. Searing the beef first helps to lock in its juices and adds a wonderful nutty aroma to the soup.
Step 4
Once the beef is partially cooked, add the daikon radish, peeled and cut into thick slices (about 1cm or 0.4 inches thick). Sauté the radish with the beef for a few minutes. This step allows the radish to absorb some of the beef’s flavor, making it even more delicious.
Step 5
During the sautéing process, add 1 tablespoon of soup soy sauce (Guk-ganjang) and stir to combine. Adding the soy sauce at this stage helps to season the ingredients evenly and deepens the overall flavor.
Step 6
Now, pour in 6 cups (approximately 1.2 liters) of water. Bring the mixture to a boil over high heat. Once it starts boiling, skim off any foam or impurities that rise to the surface for a clearer broth. (Using beef broth instead of water will result in an even richer flavor.)
Step 7
Once the soup is boiling, reduce the heat to medium-low. Add 1 tablespoon of minced garlic and the sliced scallion. The scallion adds a fresh, aromatic quality to the broth. Cover the pot and let it simmer gently for about 15-20 minutes, or until the radish is tender and translucent.
Step 8
Finally, it’s time to adjust the seasoning. While soup soy sauce provides a base, it can sometimes make the broth a bit dark. For a cleaner color and balanced taste, add a pinch of coarse sea salt to your preference. It’s best to add salt gradually and taste as you go.
Step 9
And there you have it! Your delicious, clear Beef and Radish Soup is ready. Serve it hot with a bowl of steamed rice for a perfectly satisfying and nourishing meal. You’ll surely be impressed by the clean yet profound flavor of the broth!
