Clear Beef and Radish Soup (So-gogi Mutguk) Recipe
Clear Beef and Radish Soup (So-gogi Mutguk) Recipe
Hearty and Comforting Korean Beef and Radish Soup
A perfect soup for chilly weather! We’re sharing how to make a warm and clear Korean Beef and Radish Soup that the whole family will love. Its deep and refreshing broth is exceptional, and it’s perfect for enjoying with rice when you have a cold or lack appetite. Make this comforting soup with simple yet heartfelt steps to beat the cold weather!
Main Ingredients- 150g Beef (for soup), cut into bite-sized pieces
- 1 piece Radish (approx. 200g), cut into thin slices
- 50g Soybean Sprouts
- 1 Red Chili Pepper, sliced diagonally
- A small amount of the white part of Green Onion
- 1/2 tsp Minced Garlic
Cooking Instructions
Step 1
First, wash all vegetables thoroughly. Slice the radish into thin, uniform pieces about 0.5 cm thick. Cut the white part of the green onion into 5cm lengths, and diagonally slice the red chili pepper, removing the seeds. Pat the beef dry with paper towels and cut it into bite-sized pieces.
Step 2
Heat a pot over medium-high heat, add a little cooking oil (or sesame oil), and sauté the sliced radish, beef, and minced garlic. Stir-fry until the beef changes color and the radish begins to turn translucent. Sautéing at this stage will bring out a deeper, cleaner flavor in the soup.
Step 3
Once the beef and radish are partially sautéed, pour in 5 cups of the prepared anchovy-kelp broth. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes. Skim off any foam that rises to the surface while it’s boiling. This ensures a clear and refreshing broth.
