Hearty Beef and Radish Soup (Sogogi Muguk) with Summer Radish
How to Make Delicious Beef and Radish Soup with Summer Radish!
Here are some tips for making a delicious beef and radish soup using summer radish. This soup is refreshingly light yet deeply flavorful.
Main Ingredients
- Beef (for soup) 200g
- Summer Radish 1/3 (approx. 300-400g)
- Cheongyang Chili Peppers 2 (adjust to taste)
Seasoning & Broth
- Minced Garlic 1 tsp
- Perilla Oil 1 Tbsp
- Fish Sauce (or Anchovy Sauce) 1 Tbsp
- Soy Sauce for Soup 1.5 Tbsp
- Ground Black Pepper a pinch
- Ginger Wine (or Mirin) 1 Tbsp
- Sugar 1 Tbsp (to balance the slight bitterness of summer radish)
- Water or Kelp Broth 1 Liter
- Minced Garlic 1 tsp
- Perilla Oil 1 Tbsp
- Fish Sauce (or Anchovy Sauce) 1 Tbsp
- Soy Sauce for Soup 1.5 Tbsp
- Ground Black Pepper a pinch
- Ginger Wine (or Mirin) 1 Tbsp
- Sugar 1 Tbsp (to balance the slight bitterness of summer radish)
- Water or Kelp Broth 1 Liter
Cooking Instructions
Step 1
First, prepare the beef for soup and cut it into bite-sized pieces. It’s even more convenient if you purchase pre-cut soup beef.
Step 2
Peel the summer radish thoroughly and slice it thinly into bite-sized, half-moon shapes (namak-style). Summer radishes have less sweetness and more water than winter radishes, so don’t be shy about using a good amount.
Step 3
If you like a bit of spicy kick and a refreshing soup, thinly slice the Cheongyang chili peppers diagonally. If you’re not a fan of spice, you can omit them or substitute with regular green chilies.
Step 4
Heat a pot over medium heat. Add the sliced beef and radish. Then, add the minced garlic and perilla oil. Sauté until the beef is no longer pink and any initial moisture has evaporated. Once the beef is partially cooked, add the ginger wine (or mirin) and sauté for another 30 seconds. This step helps to remove any gamey odors and enhance the flavor.
Step 5
Pour 1 liter of water (or kelp broth) into the pot with the sautéed ingredients and bring it to a rolling boil over high heat. Once boiling, add the soy sauce for soup, fish sauce, and black pepper. Season to taste. It’s best to season slightly on the lighter side at this stage, as the soup will reduce and concentrate its flavor.
Step 6
Summer radishes are known for their refreshing quality, but they can sometimes have a slight bitterness or astringency. Adding 1 tablespoon of sugar at this point helps to mellow out the radish’s flavor and balances the overall taste of the soup, making it even more delicious.
Step 7
Reduce the heat to medium and let the soup simmer uncovered for 10 to 15 minutes. Skim off any foam or scum that rises to the surface during simmering. This will result in a clear and clean broth.
Step 8
Once the radish is tender and the flavors have melded beautifully, add the sliced Cheongyang chili peppers and simmer for another minute or two. Your refreshing and delicious beef and radish soup is now complete! Enjoy it with a warm bowl of rice.
