Hearty and Refreshing Beef and Radish Soup (So-Gogi Mu-Guk)
Hearty and Refreshing Beef and Radish Soup (So-Gogi Mu-Guk)
Rich and Flavorful Beef and Radish Soup: A Recipe Packed with Tender Beef
Did you have a wonderful holiday? I’m doing well too! I haven’t posted much about holiday foods because the cooking is usually done at my in-laws’ house, leaving me no time to take photos. I realized I haven’t shared a recipe for Beef and Radish Soup on this blog yet, even though I make it often! I thought I had one, but it seems it was on my old blog. So, today, I’m excited to share this comforting and delicious So-Gogi Mu-Guk recipe with you.
Essential Ingredients- 330g beef for soup (e.g., brisket, shank)
- 550g Korean radish (Mu)
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp minced garlic
- Salt (to taste)
- 1/2 stalk green onion
- Water (enough for broth)
Cooking Instructions
Step 1
Gently press the beef for soup with paper towels to drain any excess blood. Removing the blood ensures a cleaner flavor and prevents any gamey smell.
Step 2
Since the beef will shrink as it cooks, cut it into pieces slightly larger than bite-sized. This makes it easier to handle and enjoy in the soup later. Larger pieces also offer a more satisfying chew.
Step 3
Soak the cut beef in cold water for about 10 minutes, then rinse it. This helps remove any remaining blood and tenderizes the meat.
Step 4
Peel the radish and cut it into bite-sized pieces, about 2cm thick. Slice the green onion diagonally. Avoid slicing the green onion too thinly, as it will hold its shape better when cooked.
Step 5
Heat 2 tablespoons of sesame oil in a pot over medium-high heat. Add the drained beef and stir-fry until the exterior is browned. This step is crucial for developing the beef’s flavor.
Step 6
Once the beef is browned, add the prepared radish to the pot and stir-fry with the beef. The radish will start to absorb the flavors of the beef and sesame oil, becoming sweeter.
Step 7
When the radish becomes translucent, pour in enough water to cover (usually 3-4 times the volume of the radish). Bring to a boil over high heat, then reduce to medium-low, cover, and simmer gently.
Step 8
As the soup simmers, skim off any foam or impurities that rise to the surface with a spoon. This step is essential for a clear and clean-tasting broth.
Step 9
Once the radish is tender and translucent, check the ratio of broth to solids. Add more water if you prefer a soupier consistency or a lighter broth.
Step 10
Now it’s time to season. Add 1/2 tablespoon of minced garlic and 1 tablespoon of soy sauce for soup. Taste the broth and adjust with salt as needed. Using soy sauce for soup first adds a nice umami depth.
Step 11
Finally, add the diagonally sliced green onions and let the soup simmer for another minute or two. The fresh aroma of the green onions will infuse into the broth, completing your delicious Beef and Radish Soup. Enjoy it while it’s warm!
