Heartwarming Korean Beef and Radish Soup (Sogogi Muguk) Recipe
Sogogi Muguk (Korean Beef and Radish Soup)
On special days, a hearty beef soup is the best! I prepared this dish with utmost care to serve my mother on her birthday. This recipe is for a rich and comforting beef and radish soup, perfect for celebrating special moments.
Main Ingredients- 150g beef brisket (blood removed)
- 200g Korean radish (daikon), sliced into bite-sized pieces
- 3 bowls of water (approx. 600ml)
- 1 piece of dried kelp (approx. 5x5cm)
Seasoning & Aromatics- 1.5 Tbsp soup soy sauce (ganjang)
- 1/2 tsp salt
- 1 tsp sesame oil
- 1 tsp minced garlic
- A little green onion, finely chopped
- 1.5 Tbsp soup soy sauce (ganjang)
- 1/2 tsp salt
- 1 tsp sesame oil
- 1 tsp minced garlic
- A little green onion, finely chopped
Cooking Instructions
Step 1
First, thinly slice the Korean radish into bite-sized pieces (called ‘nabak-style’). For the beef brisket, thoroughly pat it dry with paper towels to remove any excess blood. Place the prepared beef in a pot.
Step 2
Add the blood-removed beef and sliced radish to the pot. Drizzle in 1 tsp of sesame oil. Stir-fry over medium-low heat, being careful not to burn the ingredients, until the beef is lightly browned and the radish begins to release its natural sweetness. This step is key for developing flavor.
Step 3
Once the beef and radish are well stir-fried, pour in 3 bowls of water. For an even deeper flavor, you can use a broth made with anchovies and kelp instead of plain water.
Step 4
Add 1.5 Tbsp of soup soy sauce (ganjang) to establish the base flavor of the soup and add umami.
Step 5
Solely using soup soy sauce can sometimes result in a dark and cloudy broth. To achieve a clearer, smoother taste, add 1/2 tsp of salt. Taste and adjust seasoning if needed by adding a little more salt or soy sauce.
Step 6
Add 1 tsp of minced garlic and bring the soup to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer gently until the radish becomes translucent and tender (about 15-20 minutes). This slow simmering allows the flavors to meld beautifully.
Step 7
While the soup is simmering, carefully skim off any foam that rises to the surface. Removing this foam is essential for a clear and clean-tasting broth. Leaving it in will make the soup cloudy and the flavor less refined.
Step 8
After simmering, check the seasoning. Adjust with salt or soup soy sauce if necessary. Just before turning off the heat, add a small amount of finely chopped green onion and let it simmer for another minute to infuse the soup with a fresh, aromatic note.
Step 9
Serve the finished Sogogi Muguk piping hot. Enjoy this comforting and nourishing soup that will warm you from the inside out.
