Korean Beef and Bottle Gourd Soup (Sogogi Bakguk)
Korean Beef and Bottle Gourd Soup (Sogogi Bakguk)
How to Make Delicious and Healthy Korean Bottle Gourd Soup with Beef
A comforting and refreshing Korean soup featuring tender beef and subtly sweet bottle gourd. This ‘Sogogi Bakguk’ is perfect for a light yet nourishing meal, bringing a taste of traditional Korean home cooking to your table.
Main Ingredients- Bottle gourd (Bak) 350g (about half a medium gourd)
- Beef for soup (stew meat) 200g
- 1 stalk of green onion
- Water 1.4L (approx. 7 cups)
- 2 coin-shaped beef bouillon cubes (or 2 cups dashi broth)
Seasoning- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp Korean soy sauce for soup (Gukganjang)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1/3 tsp salt (adjust to taste)
- 2 Tbsp cooking wine (e.g., Mirin or Mijang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp Korean soy sauce for soup (Gukganjang)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1/3 tsp salt (adjust to taste)
- 2 Tbsp cooking wine (e.g., Mirin or Mijang)
Cooking Instructions
Step 1
Begin by preparing the beef. If it’s a larger cut, slice it into bite-sized pieces suitable for soup. Gently press the beef with paper towels to absorb any excess blood. This step is crucial for a clear and clean-tasting broth.
Step 2
Wash the bottle gourd thoroughly. Peel off the skin and scoop out the seeds and pith from the center. Slice the gourd into thin, half-moon pieces, about 0.5 cm thick. Thin slices will cook more evenly and absorb flavors beautifully.
Step 3
Wash the green onion and slice it diagonally into bite-sized pieces. You can use both the white and green parts.
Step 4
In a pot, heat 1 Tbsp of sesame oil over medium heat. Add 1 Tbsp of minced garlic and 1 Tbsp of Korean soy sauce for soup. Add the beef and stir-fry until it’s about 70-80% cooked. Avoid overcooking at this stage, as the beef will cook further in the broth. Searing the beef first adds a wonderful depth of flavor to the soup.
Step 5
Once the beef is partially cooked, add the sliced bottle gourd to the pot. Stir-fry the gourd with the beef for a minute or two. Lightly sautéing the gourd helps to improve its texture and allows its natural sweetness to enhance the soup.
Step 6
Pour in 1.4 liters of water. Add the 2 bouillon cubes (or your preferred broth). Stir in 1 Tbsp of fish sauce and 2 Tbsp of cooking wine. Bring the soup to a boil over medium heat, then reduce to medium-low to simmer gently.
Step 7
Allow the soup to simmer gently over medium-low heat. You’ll know the bottle gourd is ready when it becomes translucent and tender.
Step 8
As the soup simmers, skim off any foam or impurities that rise to the surface. This ensures a clean and clear broth, enhancing the overall flavor and appearance.
Step 9
When the bottle gourd is tender and translucent, add the sliced green onions. Taste the broth and season with 1/3 tsp of salt. Adjust the salt and fish sauce to your preference. If the soup is too salty, add a little more water; if it’s not salty enough, add a pinch more salt or a dash of fish sauce.
Step 10
Let the soup simmer for another minute or two after adding the green onions to allow the flavors to meld together, then turn off the heat.
Step 11
Serve this delightful Sogogi Bakguk. It’s a wonderfully refreshing and savory soup with a natural sweetness, perfect for a wholesome meal.
