Heartwarming Beef and Radish Soup (So-gogi Mu-guk)
Heartwarming Beef and Radish Soup (So-gogi Mu-guk)
An Incredibly Simple Korean Beef and Radish Soup Recipe
Enjoy this comforting and healthy Beef and Radish Soup, perfect for a winter meal. It’s not only good for your health but also incredibly delicious and easy to make.
Main Ingredients- 200g beef for soup (e.g., brisket or shank)
- 1 small Korean radish (mu) (approx. 300-400g)
Seasoning & Others- 1 tsp soy sauce for soup (or fish sauce)
- 1 tsp coarse sea salt (for seasoning adjustment)
- 1 tsp minced garlic
- A pinch of black pepper
- 1 L water (4 cups)
- A small amount of green onion (chopped)
- 1 tsp soy sauce for soup (or fish sauce)
- 1 tsp coarse sea salt (for seasoning adjustment)
- 1 tsp minced garlic
- A pinch of black pepper
- 1 L water (4 cups)
- A small amount of green onion (chopped)
Cooking Instructions
Step 1
First, peel the Korean radish and slice it into thin rounds, about 2-3mm thick. Then, cut these rounds into four pieces so they are a manageable size for the pot.
Step 2
Gently pat the beef with paper towels to remove any excess blood. For extra tender beef, lightly pound the meat with the back of a knife (using the flat side of the blade, not the sharp edge). This helps to break down the fibers.
Step 3
In a deep pot, combine the 1 liter of water, the sliced radish, and the prepared beef. Bring the mixture to a boil over high heat. At this stage, add the soy sauce for soup, coarse sea salt, minced garlic, and black pepper. As it boils, you might see some foam or scum rise to the surface. Don’t worry about removing it. Instead, lower the heat to medium, remove the lid, and continue to simmer. This ‘scum’ is actually rich beef juices, and simmering uncovered with the lid off will help it dissipate and leave you with a clear, flavorful broth.
Step 4
Once the soup has been simmering and the broth starts to look clearer, add the chopped green onions to enhance the aroma. Reduce the heat to low and let it simmer gently. You’ll notice the broth gradually reducing, concentrating the flavors.
Step 5
Continue to simmer on low heat for about 20 more minutes. The soup is ready when the radish is tender enough to be easily pierced with a fork. Taste the soup and adjust the seasoning with more salt or soy sauce if needed.
