Clear and Rich Beef Radish Soup (Sogogi Muguk)
Clear and Rich Beef Radish Soup (Sogogi Muguk)
How to Make Clear Beef Radish Soup: A Simple and Flavorful Korean Classic
Whip up a comforting bowl of Sogogi Muguk, a clear and refreshing Korean beef and radish soup perfect for any meal, especially dinner. This recipe focuses on creating a clean, deep flavor from simple ingredients, making it a go-to for chilly days.
Main Ingredients- 155g Beef Brisket (for soup, cut into bite-sized pieces)
- 140g Daikon Radish (about 1/4 of a medium radish, peeled and cut)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 1L Water (approx. 5 cups)
- 1 ‘Dongjeon’ Broth Cube (optional, for enhanced umami)
Cooking Instructions
Step 1
Begin by preparing your ingredients. Slice the daikon radish into approximately 3-4mm thick, bite-sized squares. Finely chop the green onion and set aside the minced garlic.
Step 2
Gently pat the beef brisket dry with paper towels to remove any excess blood. Using brisket is excellent for this soup as it yields a flavorful broth and tender meat.
Step 3
Heat a pot over medium heat. Add the prepared beef brisket and 1 tablespoon of sesame oil.
Step 4
Season the beef lightly with about 2 pinches of salt to start the marination process. Sautéing the beef with sesame oil will enhance its savory aroma.
Step 5
Stir-fry the beef, ensuring it’s evenly cooked until it changes color to a brown hue. This step is crucial for developing a deep beef flavor in the soup.
Step 6
Once the beef is browned, add the sliced daikon radish to the pot and sauté for about 1 minute. Sautéing the radish with the beef helps it absorb the flavors.
Step 7
Pour in 1 liter of water and bring the soup to a boil over high heat.
Step 8
Add 1 tablespoon of Korean soup soy sauce (Gukganjang). Seasoning early with Gukganjang helps build a more complex and savory broth flavor from the start.
Step 9
Stir in 1.5 tablespoons of anchovy fish sauce (Kkanari Aekjeot). If you don’t have Kkanari Aekjeot, regular fish sauce or even a lighter soy sauce can be used. Fish sauce adds a wonderful depth and brininess.
Step 10
Add the optional ‘Dongjeon’ broth cube and stir until dissolved. This cube adds an extra layer of umami to the soup.
Step 11
As the soup begins to boil, skim off any foam that rises to the surface using a spoon. This process ensures a clear and clean-tasting broth.
Step 12
Once the foam is removed, reduce the heat to medium-low. Partially cover the pot with a lid, leaving it slightly ajar, and let it simmer gently for about 30 minutes. Simmering with the lid slightly open prevents boil-overs and keeps the broth clear.
Step 13
After 30 minutes, taste the soup. If it’s not salty enough, add a little more salt. If the liquid seems too concentrated, you can add a bit more water and bring it back to a simmer to adjust the final seasoning.
Step 14
Add the chopped green onions and minced garlic to the pot. Stir gently to combine. This is added at the end to preserve their fresh aroma and flavor.
Step 15
Let the soup simmer for another brief moment after adding the green onions and garlic, then turn off the heat. Your delicious clear beef radish soup is ready to be served. Enjoy this heartwarming soup with a bowl of rice!
