Hearty Beef and Radish Soup (Sogogi Muguk)
Hearty Beef and Radish Soup (Sogogi Muguk)
Simple and Comforting Beef and Radish Soup Recipe
As the weather turns chilly, a warm and refreshing bowl of beef and radish soup (Muguk) sounds absolutely perfect! This recipe is simple to make and delivers a wonderfully deep, comforting flavor. Get ready to warm up from the inside out.
Main Ingredients- Beef (for soup) 250g
- Korean Radish (Mu) 1/3 piece (approx. 300g)
- Water 800ml (4 cups)
- Minced Garlic 1/2 Tbsp
- Korean Green Chili Pepper (Cheongyang) 1
- Scallion 1/4 stalk
Seasoning- Soup Soy Sauce (Gukganjang) 2 Tbsp
- Fish Sauce (Anchovy or Sand Lance) 2 Tbsp
- Sesame Oil 1 Tbsp
- Black Pepper, a pinch
- Salt, to taste
- Soup Soy Sauce (Gukganjang) 2 Tbsp
- Fish Sauce (Anchovy or Sand Lance) 2 Tbsp
- Sesame Oil 1 Tbsp
- Black Pepper, a pinch
- Salt, to taste
Cooking Instructions
Step 1
First, prepare all your ingredients. Wash the Korean radish thoroughly, peel it, and finely chop the Cheongyang chili pepper and scallion. Having everything ready makes the cooking process much smoother.
Step 2
Gently press the beef with paper towels to remove excess blood. This step is crucial for a clean-tasting broth. Measure out your seasoning ingredients: soup soy sauce, fish sauce, black pepper, and salt.
Step 3
Cut the prepared radish into bite-sized cubes, about 1.5 to 2 cm. Keeping them slightly larger allows for a pleasant texture when you bite into them.
Step 4
Cut the beef into manageable pieces. If you’re using pre-cut soup beef, just ensure the blood has been removed.
Step 5
Heat a deep pot or Dutch oven over medium heat and add 1 Tbsp of sesame oil. Add the beef, half of the minced garlic (1/2 Tbsp), a pinch of black pepper, and a pinch of salt. Sauté briefly until the beef is just seared on the outside. Avoid overcooking at this stage to keep the beef tender and juicy.
Step 6
Once the beef is lightly browned, add the cubed radish to the pot. Stir-fry with the beef and garlic for another 1-2 minutes. This step helps the radish absorb the flavors. Pour in 800ml of water and bring to a boil over high heat.
Step 7
As the soup comes to a boil, reduce the heat to medium-low. Stir in 2 Tbsp of soup soy sauce and 2 Tbsp of fish sauce to season. Using fish sauce adds a wonderful depth of umami. Cover the pot and let it simmer gently for about 15-20 minutes, or until the radish is tender and translucent.
Step 8
Once the radish is cooked through and the broth is clear, add the remaining minced garlic, the chopped Cheongyang chili pepper, and the chopped scallions. Simmer for just another minute or two. The chili pepper adds a pleasant, invigorating spiciness that cuts through the richness. Stir gently before turning off the heat.
Step 9
Your delicious Beef and Radish Soup is ready! The Cheongyang chili pepper makes it refreshingly spicy and wonderfully satisfying. It’s perfect for enjoying on its own or served with a side of rice.
