Hearty and Refreshing Beef Radish Soup
How to Make Delicious Beef and Radish Soup (So-gogi Mu-guk)
After combining various recipes and going through trial and error, I’ve finally perfected a Beef Radish Soup that suits our family’s taste buds perfectly. Enjoy the exquisite harmony of clear, refreshing broth and tender beef. It’s a hearty soup perfect for enjoying with rice!
Main Ingredients- Beef (for soup) 300g
- Korean Radish 1/2 medium (approx. 600g)
- Scallions 2 stalks
Seasoning & Other Ingredients- Sesame oil 2 Tbsp
- Soy sauce for soup (Guk-ganjang) 4 Tbsp
- Minced garlic 1 Tbsp
- Beef bouillon powder (Dashida) 1 pinch (or to taste)
- Salt (for seasoning) to taste
- Sesame oil 2 Tbsp
- Soy sauce for soup (Guk-ganjang) 4 Tbsp
- Minced garlic 1 Tbsp
- Beef bouillon powder (Dashida) 1 pinch (or to taste)
- Salt (for seasoning) to taste
Cooking Instructions
Step 1
Heat a pot over low heat and add 2 Tbsp of sesame oil. Once the sesame oil is slightly warm and small bubbles start to appear, add 300g of beef and stir-fry it without burning. Don’t worry if it seems to stick initially; gently move it around as you stir-fry until it’s tender.
Step 2
While the beef is gently stir-frying in the sesame oil, wash and prepare the Korean radish (approx. 600g). Slice the radish into uniform, bite-sized pieces, about 1cm thick. This thickness ensures it cooks evenly without becoming mushy, offering a pleasant chewiness. Aim for slices that won’t disintegrate easily.
Step 3
Once the radish is sliced, turn the heat to medium and add 4 Tbsp of soy sauce for soup (Guk-ganjang). This adds a deep savory flavor and a richer color to the soup. Stir again to ensure the radish, beef, and soy sauce are well combined.
Step 4
When the beef has lost its pink color on the surface (pre-slicing the radish helps manage the cooking time), add the sliced radish to the pot. Gently stir to coat the radish with the seasoning. Stirring slowly at this stage allows the radish to absorb the flavors, enhancing the overall taste.
Step 5
When the edges of the radish begin to look slightly translucent, or just before the bottom of the pot starts to scorch, add 1 liter (about 4 cups) of water. Turn the heat up to high and bring it to a boil. Boiling vigorously helps to extract the best flavor from the ingredients.
Step 6
Once the soup comes to a rolling boil, add another 1 liter of water. When it boils up again, add 1 Tbsp of minced garlic, the chopped scallions, and a pinch of beef bouillon powder (Dashida). Stir well. Finally, add another 1 liter of water, bringing the total water to approximately 3 liters.
Step 7
As the soup returns to a boil, skim off any foam that rises to the surface. This will make the broth clearer and cleaner. Lastly, season with salt to taste. Using salt for the final seasoning prevents the soup from becoming too dark, which can happen if more Guk-ganjang is added. Stir gently one last time after adjusting the salt to your preference. Your delicious Beef Radish Soup is now ready!