Hearty and Refreshing Korean Beef and Radish Soup (So-gogi Mu-guk)
How to Make Delicious Beef and Radish Soup (So-gogi Mu-guk) – A Recipe from Kim Jin-ok’s Culinary Corner
Hello everyone! Today, I’m sharing a recipe for a clear and deeply flavorful Korean Beef and Radish Soup, a true staple of home cooking. While it may seem simple, achieving a rich, authentic taste in this soup can be tricky. Using pre-cut beef for stew often results in a soup lacking depth. The secret? A balanced blend of anchovy-kelp broth and water! This combination creates a profound, refreshing flavor, comparable to soup made with slow-simmered beef brisket. Perfect for warming up on a chilly day, this soup is sure to bring comfort to your table.
Ingredients (Serves 4)- 2 pieces of Korean radish (Mu), about 2cm thick and 8cm in diameter
- 150g beef for soup (e.g., brisket or flank)
- 600ml anchovy-kelp broth
- 1 Tbsp minced garlic
- 1 Tbsp mirin (rice wine for cooking)
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce (anchovy sauce)
- 1 Tbsp soup soy sauce
- Pinch of black pepper
- 1/3 to 1/2 Tbsp salt (adjust to taste)
- 2/3 of a large leek
Cooking Instructions
Step 1
1. First, prepare 600ml of anchovy-kelp broth by simmering it beforehand. For the beef, place the soup-cut beef in a colander and rinse briefly under running water to remove excess blood. Pat it dry with paper towels to drain the blood thoroughly, which will result in a clearer soup.
Step 2
2. We’re using two pieces of Korean radish, each about 2cm thick and 8cm in diameter. For the best refreshing flavor in your soup, choose the white part of the radish. Slice the radish thinly into bite-sized pieces, about 0.5cm thick.
Step 3
3. Finely chop 2/3 of a large leek. These will add a mild sweetness and pleasant texture once cooked in the soup.
Step 4
4. In a pot, combine the drained beef with 1 Tbsp minced garlic, 1 Tbsp mirin, 1 Tbsp sesame oil, 2 Tbsp fish sauce, 1 Tbsp soup soy sauce, and a pinch of black pepper. Marinating the beef beforehand allows the flavors to meld beautifully into the soup.
Step 5
5. Add the sliced radish to the pot with the seasoned beef. Turn the heat to medium and stir-fry for about 2 minutes. Lightly sautéing the radish brings out its natural sweetness and helps prevent the soup from becoming cloudy.
Step 6
6. After sautéing for 2 minutes, and once the beef has turned opaque, pour in the prepared 600ml of anchovy-kelp broth and 700ml of water. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer for 20 minutes. Skim off any foam that rises to the surface during simmering with a spoon; this will ensure a clean, clear broth. Keep the lid on while it simmers.
Step 7
7. After 20 minutes, check if the radish is tender. Season the soup with 1/3 to 1/2 Tbsp of salt, adjusting to your preference. Stir in the chopped leeks and bring the soup to a gentle boil just once more. Your deeply flavorful and refreshing Korean Beef and Radish Soup is now ready to be enjoyed!
