Hearty Korean Beef and Radish Soup (Sogogi Mu Guk)
Baek Jong Won’s Foolproof Recipe for Delicious Korean Beef and Radish Soup
Craving a comforting and clear soup? Making a delicious Sogogi Mu Guk can seem tricky, but with this easy-to-follow recipe inspired by Baek Jong Won, anyone can achieve a rich and clean broth. This soup is so satisfying, it’ll make you want to finish your rice in no time! Let’s get started on this irresistible Korean Beef and Radish Soup.
Main Ingredients- 2 cups Korean radish (mu), about 300g, sliced 0.5cm thick
- 1 cup beef (for soup), about 150g
- 5 cups water (1,000ml)
- 1 stalk green onion
Seasoning- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp salt (adjust to taste)
- 1/2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp salt (adjust to taste)
- 1/2 Tbsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
Before cooking, soak the beef in cold water for about 10 minutes to remove excess blood. This step is crucial for a clear and clean-tasting broth.
Step 2
Slice the Korean radish into bite-sized cubes, about 0.5cm thick. Aim for a thickness that is neither too thick nor too thin for optimal texture when cooked.
Step 3
Cut the green onion into large, diagonal pieces, about 3-4cm long. These will be added at the end to add a fresh aroma.
Step 4
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the drained beef and stir-fry until the outside turns brown. This searing process enhances the beef’s flavor.
Step 5
Once the beef is browned, add the sliced radish to the pot. Continue to stir-fry for about 2-3 minutes, or until the radish becomes slightly translucent. Sautéing the radish beforehand brings out its refreshing sweetness.
Step 6
Pour in 5 cups (1,000ml) of water and bring to a boil over high heat. As the soup boils, skim off any foam that rises to the surface using a ladle or spoon. This will ensure a cleaner broth.
Step 7
Reduce the heat to medium and add the seasonings: 2 tablespoons of soup soy sauce, 1 teaspoon of salt, 1/2 tablespoon of minced garlic, and 1/2 tablespoon of sugar. It’s best to season lightly at first and adjust later to your preference.
Step 8
Cover the pot and let it simmer gently over medium heat for about 20 minutes, or until the radish and beef are tender. Finally, add the chopped green onion and a pinch of black pepper. Your delicious and comforting Korean Beef and Radish Soup is now complete! Enjoy it while it’s warm.
