Hearty and Refreshing Beef and Radish Soup (So-gogi Mu-guk)
A simple and comforting beef and radish soup bursting with the natural sweetness of Korean radish and savory beef.
As the season’s radishes are becoming wonderfully sweet, we’ve made a hearty beef and radish soup that is both comforting and deeply flavorful. This soup is a perfect way to warm your soul on a chilly day, offering a delicate sweetness and a rich umami broth that will leave you feeling nourished.
Main Ingredients
- 100g beef for soup (e.g., brisket or chuck, cut into bite-sized pieces)
- 150g Korean radish (Mu), peeled
- 1 piece dried kelp (dashima), about 10x10cm
- 5.5 cups water (approx. 1,100ml)
Seasoning
- 1.5 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- A pinch of salt (for final seasoning adjustment)
- 1.5 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- A pinch of salt (for final seasoning adjustment)
Cooking Instructions
Step 1
Peel the radish and slice it into thin, half-moon shapes about 0.5cm thick. Slicing it not too thinly will provide a pleasant texture.
Step 2
In a pot, combine the sliced radish and the beef for soup. Add 0.5 Tbsp of soup soy sauce and a pinch of salt. (Adding a little salt at the beginning helps draw out moisture from the radish, making it more tender.)
Step 3
Stir-fry the beef and radish over medium heat for about 5 minutes, or until the beef is no longer pink and the radish begins to release its natural sweetness.
Step 4
Once the beef has lost its pink color, pour in 5.5 cups of water and bring to a boil over high heat.
Step 5
When the water comes to a boil, add the piece of dried kelp. The kelp will add a significant depth of umami flavor to the broth.
Step 6
As the soup boils vigorously, skim off any foam that rises to the surface with a spoon. Repeat this process as needed to ensure a clear and clean broth.
Step 7
After skimming off all the foam and the broth appears clear, stir in the minced garlic, 1 Tbsp of soup soy sauce, and 1 Tbsp of fish sauce. Reduce the heat to low, cover the pot, and let it simmer gently.
Step 8
Simmer for about 10 minutes, then carefully remove and discard the kelp. Over-boiling the kelp can release a slimy substance that makes the soup cloudy and bitter, so it’s best to remove it after this initial period.
Step 9
Continue to simmer gently, covered, over low heat for another 20-30 minutes, or until the radish becomes translucent and the flavors have melded beautifully. Finally, adjust the seasoning with salt to your taste, then serve hot and enjoy this comforting soup!
