Spicy Korean Beef and Radish Soup (So-gogi Mu-guk)
A Hearty and Spicy Beef and Radish Soup for a Chilly Winter Day
Beef and radish soup, a staple in Korean households, is a remarkably versatile dish. It’s not difficult to make, yet it offers a subtly sophisticated and dignified flavor. Like a venerable elder who carries on tradition, it often secures a prominent spot even on festive holiday tables. Despite my sensitive stomach requiring regular check-ups, I’ve always been drawn to spicy food, so I decided to give this classic soup a fiery kick by adding chili powder. I’m sure I’m not the only one who enjoys it this way! It’s the perfect comforting meal to warm you from the inside out.
Main Ingredients- 250g Korean radish (mu)
- 150g Beef (for soup, e.g., brisket or shank)
- 2 stalks Green onions (scallions)
Cooking Instructions
Step 1
Lightly heat a deep pot or Dutch oven over medium-low heat and add 1 tablespoon of sesame oil. Add the beef and stir-fry for about 2-3 minutes until the meat is no longer pink and releases a savory aroma. Sautéing the beef first will enrich the soup’s flavor profile.
Step 2
Once the beef is partially cooked, add the Korean radish, cut into bite-sized pieces, and sauté together with the beef for another 2-3 minutes. Stir-frying the radish until its surface turns slightly translucent helps to bring out its natural sweetness, enhancing the soup’s taste.
Step 3
After thoroughly sautéing the radish and beef, pour in 800ml of water and bring it to a boil over high heat.
Step 4
Once the water boils, reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the radish becomes transparent and tender. Cooking the radish until it’s very soft allows its refreshing flavor to fully infuse the broth.
Step 5
Occasionally, skim off any foam or impurities that rise to the surface of the soup with a spoon. This step ensures a clear and clean broth.
Step 6
When the radish is sufficiently cooked, add 1 tablespoon of Korean soup soy sauce, 1/2 tablespoon of fish sauce, and 1 teaspoon of salt in order. Stir well to combine and adjust the seasoning. Adding a touch of fish sauce can further enhance the umami flavor.
Step 7
Add 1/2 tablespoon of minced garlic and mix thoroughly.
Step 8
Finally, stir in 1 tablespoon of gochugaru (Korean chili powder) for a spicy kick. Let the soup simmer for a few more minutes after adding the chili powder.
Step 9
Once the soup returns to a boil, add the chopped green onions and simmer for about 1 more minute before turning off the heat. The fragrant aroma of the green onions will gently permeate the soup. Enjoy this piping hot soup with a bowl of rice!
