Korean Beef and Radish Soup (So-gogi Mu-guk): A Hearty Weekend Morning Recipe
Korean Beef and Radish Soup (So-gogi Mu-guk): A Hearty Weekend Morning Recipe
Korean Beef and Radish Soup (So-gogi Mu-guk)
Introducing a hearty Korean Beef and Radish Soup (So-gogi Mu-guk) made with premium Korean beef, perfect for those weekend mornings when you’re wondering what to make for breakfast. This soup is packed with flavor and is sure to be a satisfying meal.
Ingredients- 300g Korean beef brisket for soup
- Generous amount of Korean radish (Mu), about 1/3 of a medium-sized radish
- 1/2 stalk of green onion
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp minced garlic
- A little sesame oil
- A pinch of coarse sea salt
- Ample amount of rice water or regular water (about 1.5L)
Cooking Instructions
Step 1
Let’s start making the classic Korean Beef and Radish Soup (So-gogi Mu-guk)! This soup, known for its deep and refreshing broth, is perfect for a weekend breakfast or a satisfying side dish.
Step 2
First, prepare 300g of Korean beef brisket for soup. Heat a little sesame oil in a pot or a deep pan over medium heat. Add the beef and stir-fry until the surface is cooked. This step helps to remove any gamey odor from the beef and enhances its savory flavor.
Step 3
Once the beef is somewhat browned, pour in a generous amount of rice water (or fresh water). Ensure there’s enough liquid to cover the ingredients, about 1.5 liters. Add 1 tablespoon of minced garlic and bring it to a boil. Using rice water will make the broth richer and smoother.
Step 4
Cut the Korean radish (Mu) into thick slices, about 0.5cm to 1cm thick. Cutting it into larger pieces will help maintain its texture during cooking. Add the sliced radish to the pot and bring it to a rolling boil over high heat. Once boiling, skim off any foam that rises to the surface with a spoon. This will result in a clear and clean broth.
Step 5
Slice the green onion into bite-sized pieces. Adding plenty of green onion will enhance the refreshing taste, so adjust the amount to your preference. Add the sliced green onion to the pot and continue to simmer.
Step 6
Add 1 tablespoon of soy sauce for soup (Guk-ganjang) to add umami to the broth. After tasting, adjust the seasoning with coarse sea salt if needed. Using coarse sea salt can deepen and refine the flavor of the soup. Let it simmer once more to allow the flavors to meld.
Step 7
Your delicious Korean Beef and Radish Soup (So-gogi Mu-guk) is ready! Enjoy a hearty and satisfying meal with a warm bowl of rice. Any leftover soup can be refrigerated and reheated the next day for another delicious serving.
