Hearty and Refreshing Beef and Radish Soup (Sogogi Muguk)
Hearty and Refreshing Beef and Radish Soup (Sogogi Muguk)
Authentic Korean Beef and Radish Soup Recipe
As the weather suddenly turns chilly, a warm and comforting soup is just what you need. I made this beef and radish soup, often called ‘Sogogi Muguk,’ a staple in Korean households during winter. There’s truly nothing healthier and more satisfying than a bowl of rice in a rich broth, topped with kimchi. This recipe will guide you through creating a deeply flavorful and soul-warming soup right in your own kitchen.
Main Ingredients- 200g Beef for Soup (Brisket or chuck are recommended)
- 200g Korean Radish (Mu), cut into bite-sized pieces for a clear broth
- 1/2 Korean Leek (Daepa), thinly sliced diagonally for fresh aroma
Cooking Instructions
Step 1
Prepare your ingredients. Cut the 200g of beef for soup into bite-sized pieces, about 2-3 cm. Dice or thinly slice the 200g of Korean radish (Mu) into similar sizes. Slice the half Korean leek (Daepa) diagonally, focusing on the white parts, for a fresh garnish.
Step 2
In a pot, add the sliced beef and drizzle with 2 tablespoons of sesame oil. Sauté over medium-low heat until the beef is lightly browned on the outside. This searing locks in the juices and adds a nutty depth of flavor.
Step 3
Once the beef is lightly browned, add the prepared radish (Mu) to the pot and stir-fry it with the beef. Stir-frying the radish helps release its moisture, preventing the beef from sticking, and allows it to absorb some of the meaty flavor.
Step 4
When the radish starts to turn translucent, pour in 1 liter of dried kelp broth (Dashima Yuksu), or alternatively, use rice water for a similar effect. Bring the soup to a boil over high heat, then reduce to medium-low, and simmer for about 10 minutes. This step allows the flavors of the radish and beef to meld beautifully.
Step 5
While the soup simmers, season it with 2 tablespoons of soup soy sauce (Gukganjang), 1 tablespoon of fish sauce or anchovy extract (Chamchi Ek), and 0.5 tablespoon of minced garlic. Continue to simmer for another 10 minutes to allow the flavors to deepen and harmonize.
Step 6
Finally, add the diagonally sliced Korean leek (Daepa) and let the soup simmer for a minute or two more. The leek will impart a lovely fresh aroma to the broth.
Step 7
Taste the soup and adjust the seasoning with salt as needed. It’s best to add salt gradually until you reach your desired flavor level.
Step 8
Serve the hot beef and radish soup in bowls. Sprinkle with a pinch of ground black pepper for an extra aromatic touch. Enjoy this comforting and nourishing soup with a bowl of hot rice!
