Simple Beef and Radish Soup (So-gogi Mu-guk) with Brisket
Simple Beef and Radish Soup (So-gogi Mu-guk) with Brisket
Easy Recipe for Delicious Beef and Radish Soup: Perfect for Autumn with Tender Brisket
Brisket is the ideal cut for a rich and savory Beef and Radish Soup, affectionately known as ‘So-gogi Mu-guk’. As autumn brings abundant, sweet radishes, this recipe focuses on simplicity and depth of flavor. Brisket, though requiring a longer cooking time, becomes incredibly tender and imparts a wonderful richness to the broth. This easy-to-follow recipe will guide you through creating a restaurant-quality soup at home with minimal effort. Prepare to enjoy a comforting bowl that pairs perfectly with rice!
Ingredients- 300g beef brisket
- 280g Korean radish (mu), about 1/4 of a medium radish
- 1 stalk green onion
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1.6 liters water (8 cups)
- 2 beef broth cubes (or use beef stock)
Seasoning- 0.5 Tbsp salt
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp salt
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce for soup (Guk-ganjang)
Cooking Instructions
Step 1
An essential step for a clear and clean broth is to remove the blood from the beef. Soak the brisket in cold water for about 10 minutes. If you have larger chunks of meat, you might want to soak it for 20-30 minutes to ensure thorough blood removal.
Step 2
Once the blood is drained, cut the brisket into bite-sized pieces, about 3-4 cm in size. This ensures the meat maintains its shape and infuses the broth with flavor.
Step 3
Peel the Korean radish and slice it thinly into semi-circles (na-bak style). Finely chop the white part of the green onion for seasoning. Reserve the green parts of the onion to add to the pot while boiling the beef, which helps eliminate any gamey odors.
Step 4
Heat a pot over medium heat and add 2 tablespoons of sesame oil. Add 1 tablespoon of minced garlic and sauté over low heat until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Step 5
Add the prepared brisket to the pot. Stir-fry over medium heat, ensuring the meat doesn’t stick to the bottom, until it’s partially cooked on the outside. Browning the meat slightly enhances its savory flavor.
Step 6
Pour 1.6 liters of water into the pot. Add the reserved green parts of the green onion and the 2 beef broth cubes. If you don’t have broth cubes, you can use your preferred beef stock for a deeper flavor.
Step 7
Increase the heat to high and bring the soup to a boil. Once boiling, skim off any foam or scum that rises to the surface. Skimming impurities is key to achieving a clear and pure broth.
Step 8
Reduce the heat to medium-low, cover the pot, and simmer for at least 20 minutes, or until the brisket is tender. This long simmering time allows the flavors to meld and the meat to become soft. Remove and discard the green parts of the onion.
Step 9
Add the sliced radish to the pot along with 0.5 tablespoon of salt. Continue to simmer until the radish is completely tender and translucent, which typically takes another 15-20 minutes. Check the radish for tenderness.
Step 10
Once the radish is cooked, add 1 tablespoon of anchovy sauce and 1 tablespoon of soy sauce for soup (Guk-ganjang). Taste the broth and adjust the seasoning with more salt if needed. Using both anchovy sauce and Guk-ganjang adds a wonderful depth of flavor.
Step 11
Finally, add the finely chopped white parts of the green onion and simmer for another minute or two to allow the fresh onion flavor to infuse the soup. Your delicious So-gogi Mu-guk is now ready!
Step 12
Ladle the soup into warm bowls, making sure to include plenty of tender radish and brisket. Pour in the clear, savory broth. Serve hot with a bowl of steamed rice for a perfectly comforting and satisfying meal.
