Hearty and Flavorful Perilla Seed and Beef Radish Soup (Deulkkae Sogogi Muguk)
A Delicious Recipe for Perilla Seed and Beef Radish Soup!
This is a warming and comforting radish soup made with tender beef and nutty perilla seeds, perfect for the autumn season when radishes are at their best. The subtle sweetness of the radish, combined with the rich flavors of beef and the aromatic perilla seeds, creates a truly delightful soup. It’s a nutritious and satisfying dish that’s easy to make, even for beginners.
Main Ingredients- 1/2 Korean radish (approx. 500g)
- 250g beef for soup (e.g., brisket or chuck)
- 2-3 tablespoons perilla seed powder (adjust to taste)
Seasonings and Others- 2 tablespoons soy sauce for soup (guk-ganjang)
- Pinch of black pepper
- 1 tablespoon sesame oil
- Water or anchovy/kelp broth (enough to cover ingredients)
- 2 tablespoons soy sauce for soup (guk-ganjang)
- Pinch of black pepper
- 1 tablespoon sesame oil
- Water or anchovy/kelp broth (enough to cover ingredients)
Cooking Instructions
Step 1
First, peel the Korean radish and slice it thinly into bite-sized, half-moon shapes (nabak-nabak style). Aim for a thickness of about 0.5 cm. Slicing them too thin might cause them to break apart during cooking, so a moderate thickness is best.
Step 2
Heat 1 tablespoon of sesame oil in a pot over medium-high heat. Add the sliced radish and the beef for soup. Sauté them together until the beef is mostly cooked through and has changed color. Stir-frying at this stage helps the beef absorb flavors and become more delicious.
Step 3
Once the beef and radish are partially stir-fried, add enough water or broth (like anchovy or kelp broth) to generously cover the ingredients. Bring it to a rolling boil over high heat with the lid off. Skim off any foam or scum that rises to the surface as it boils. This step ensures a clean and clear broth.
Step 4
After the soup starts boiling, reduce the heat to medium and add 2 tablespoons of soy sauce for soup (guk-ganjang) to season. If you don’t have guk-ganjang, you can use regular salt to taste. Remember that the flavor will intensify slightly after adding the perilla seeds, so season it a bit lighter initially.
Step 5
Let the soup simmer gently for about 15 minutes, or until the radish and beef are tender. You can check for doneness by piercing the radish with a chopstick; it should be soft. Next, add 2-3 tablespoons of perilla seed powder. Use a whisk or spoon to thoroughly mix and dissolve the powder, ensuring there are no clumps. Feel free to adjust the amount of perilla seed powder according to your preference.
Step 6
Continue to simmer for another 5 minutes after adding the perilla seed powder. Your hearty and flavorful Perilla Seed and Beef Radish Soup is now ready! A light sprinkle of black pepper at the end will enhance the aroma. Enjoy this delicious soup with a warm bowl of rice!
