Hearty Korean Beef and Radish Soup (So-gogi Mu-guk): A Winter Comfort Classic
So-gogi Mu-guk: Winter’s Embrace in a Bowl
Experience the comforting flavors of Korean winter with this delicious So-gogi Mu-guk, a hearty soup featuring tender beef and sweet, mellow radish. Perfect for chilly days, this soup warms you from the inside out. Simple yet deeply satisfying, it’s a staple for a reason.
Main Ingredients
- 4-5 cups Kelp Broth (Anchovy-kelp broth also works wonderfully!)
- 1 piece of Daikon Radish (about 3-4 cm thick, roughly 300-400g)
- 250g Beef for Soup (Brisket or Shank cuts are recommended)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1/2 Onion
- 1 Scallion (Green Onion)
- 1 Chili Pepper (Green or Red)
- 2-3 Tbsp Soy Sauce for Soup (Adjust to taste)
- Salt to taste
Cooking Instructions
Step 1
First, wash and peel the daikon radish, then slice it thinly into bite-sized, half-moon shapes (about 0.5cm thick). Avoid slicing too thinly, or it might break apart during cooking. Pat the beef dry with paper towels to remove excess blood; this is crucial for a clean-tasting broth. Cut the beef into bite-sized pieces. Heat 1 tablespoon of sesame oil in a deep pot or Dutch oven over medium heat. Add the minced garlic and the prepared beef. Pour in 1 tablespoon of soy sauce for soup and sauté until the beef is browned and fragrant. Sautéing the beef well brings out its rich flavor.
Step 2
Once the beef is thoroughly cooked and has turned brown, add the sliced radish to the pot and stir-fry for another 1-2 minutes. This allows the radish to absorb some of the sesame oil and beef juices, enhancing its flavor. Now, pour in 4-5 cups of kelp broth and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and skim off any foam or impurities that rise to the surface. Skimming helps to create a clearer, more refined broth.
Step 3
Let the soup simmer until the radish becomes translucent and tender, which usually takes about 10-15 minutes. When the radish is almost cooked, add the onion, peeled and roughly chopped. Simmer for a few more minutes; the onion adds a natural sweetness to the broth. Finally, add the thinly sliced scallion (cut on an angle) and the chili pepper (seeds removed, thinly sliced) and cook for another 2-3 minutes. The chili adds a nice color and a hint of spice. Season the soup with the remaining soy sauce for soup, and then adjust the final taste with salt as needed. Serve hot for the best experience!
