Hearty and Refreshing Beef and Radish Soup (So-gogi Mu-guk)
Hearty and Refreshing Beef and Radish Soup (So-gogi Mu-guk)
How to Make Delicious Beef and Radish Soup (So-gogi Mu-guk) – A Detailed Guide
This recipe features delicious beef and radish soup, made with fresh radishes that are now in season. It’s a perfect dish to warm you up on a chilly day. Enjoy the clear, deep, and satisfying flavors!
Main Ingredients- Beef (for soup) 300g
- Radish 1/3 medium size (approx. 300-400g)
- Scallion (green onion) 1/2 stalk
- Water 2.5L (about 10 cups)
Seasoning- Soy sauce for soup (or regular soy sauce) 2 Tbsp
- Salted shrimp (or soy sauce for soup) 1 Tbsp (adjust to taste)
- Minced garlic 1/2 Tbsp (optional)
- Soy sauce for soup 1 Tbsp (if needed to adjust saltiness)
- Ground black pepper, a pinch
- Sesame oil 3 Tbsp
- Cooking oil 1 Tbsp (for sautéing beef)
- Soy sauce for soup (or regular soy sauce) 2 Tbsp
- Salted shrimp (or soy sauce for soup) 1 Tbsp (adjust to taste)
- Minced garlic 1/2 Tbsp (optional)
- Soy sauce for soup 1 Tbsp (if needed to adjust saltiness)
- Ground black pepper, a pinch
- Sesame oil 3 Tbsp
- Cooking oil 1 Tbsp (for sautéing beef)
Cooking Instructions
Step 1
First, wash and peel the radish. Then, cut it into bite-sized cubes, about 2cm x 2cm. Cutting them into appropriate thickness will prevent them from falling apart too much during cooking.
Step 2
Cut the beef into pieces about the size of your pinky finger. Using a cut with some marbling will add richness and depth to the broth.
Step 3
Slice the scallion into bite-sized pieces. You can separate the white and green parts; the white adds aroma during cooking, and the green can be added at the end for freshness and color.
Step 4
Heat 3 tablespoons of sesame oil and 1 tablespoon of cooking oil in a deep pot or Dutch oven over medium heat. Add the beef and sauté until it’s browned on all sides. Searing the beef locks in its juices and builds a foundation of flavor.
Step 5
Once the beef is browned, add the cubed radish to the pot. Increase the heat to high and sauté for 2 minutes. Stirring the radish with the beef and oil will help it absorb flavors and start to soften slightly.
Step 6
After sautéing the radish for 2 minutes, pour in 2.5L of water. For an even deeper flavor, you can use anchovy-kelp broth, but water works perfectly well too.
Step 7
Bring the soup to a rolling boil. Add 2 tablespoons of soy sauce for soup (or regular soy sauce), 1 tablespoon of salted shrimp (or adjust with more soy sauce), 1/2 tablespoon of minced garlic (if using), and a pinch of black pepper. Reduce the heat to medium, cover the pot, and let it simmer gently for about 50 minutes. This long simmering time allows the radish to become tender and the flavors to meld beautifully.
Step 8
As the soup simmers, skim off any foam or impurities that rise to the surface. This step is key to achieving a clear and clean-tasting broth.
Step 9
After simmering for 50 minutes and the radish is tender, add the sliced scallions to the pot. Continue to simmer for another 10 minutes. The scallions will infuse their fresh aroma into the soup. Taste the soup and add more soy sauce for soup if needed to adjust the saltiness.
Step 10
Ladle the hot, hearty beef and radish soup into bowls. It’s a wonderfully comforting and delicious meal, perfect served with a side of rice. Enjoy every spoonful!
