Hearty and Flavorful Beef and Radish Soup (Sogogi Mu Guk) Recipe
Delicious Korean Beef and Radish Soup
Let’s make a simple yet incredibly satisfying Korean Beef and Radish Soup (Sogogi Mu Guk) that everyone will love. This recipe focuses on bringing out the natural flavors for a comforting and nourishing dish.
Main Ingredients- Beef brisket or chuck (for soup) 200g
- Korean radish (Mu) 200g (about 1/4 of a medium radish)
Seasoning & Broth Ingredients- Soup soy sauce (Guk-ganjang) 1 Tbsp
- Sesame oil 1 Tbsp
- Salt 1 tsp (adjust to taste)
- Minced garlic 1 Tbsp
- Mirin or cooking wine 1 Tbsp
- Black pepper, a pinch
- Dried anchovies for broth 1 handful (or kelp/dashima)
- Soup soy sauce (Guk-ganjang) 1 Tbsp
- Sesame oil 1 Tbsp
- Salt 1 tsp (adjust to taste)
- Minced garlic 1 Tbsp
- Mirin or cooking wine 1 Tbsp
- Black pepper, a pinch
- Dried anchovies for broth 1 handful (or kelp/dashima)
Cooking Instructions
Step 1
Begin by soaking the beef brisket (cut for soup) in cold water for about 5-10 minutes to remove any excess blood. This step is crucial for a clear and clean-tasting broth.
Step 2
While the beef is soaking, bring 1.5 liters of water to a boil in a pot. Add the dried anchovies or kelp (dashima) to create a flavorful broth. Simmer for about 10 minutes. If using kelp, remove it once the water boils to prevent a bitter taste.
Step 3
Drain the beef and place it in a bowl. Add 1 Tbsp of soup soy sauce, 1 Tbsp of minced garlic, and 1 Tbsp of mirin (or cooking wine). Gently mix everything together to marinate the beef. This seasoning not only tenderizes the meat but also adds depth of flavor.
Step 4
Heat 1 Tbsp of sesame oil in a pot over medium heat. Wait until the fragrant aroma of the sesame oil begins to release before proceeding to the next step.
Step 5
Add the marinated beef to the heated pot. Stir-fry the beef over medium heat, breaking it apart with your spoon to prevent clumping, until it’s about halfway cooked and has changed color, approximately 2-3 minutes.
Step 6
Once the beef is partially cooked, add the Korean radish (mu), which should be thinly sliced into bite-sized pieces (na-bak style). Continue to stir-fry everything together for another minute or two. This allows the radish to absorb some of the beef’s flavor.
Step 7
When you notice a slight release of moisture from the radish, pour in the prepared broth (about 1 liter). Bring the soup to a boil over high heat, then reduce the heat to medium-low once it starts boiling.
Step 8
Once the soup is boiling, add 1 tsp of salt to season. It’s best to start with this amount and adjust the saltiness later according to your preference.
Step 9
Finally, add a handful of chopped green onions and a pinch of black pepper. Continue to simmer the soup over medium-low heat for about 5-10 minutes, or until the radish is completely tender and soft. Your delicious Beef and Radish Soup is almost ready!
Step 10
Ladle the hot, comforting soup into bowls. Serve and enjoy the harmonious blend of tender radish, savory beef, and rich broth. Perfect for a hearty meal, especially when paired with rice!
