Rich and Flavorful Beef and Radish Soup (Sogogi Mu Guk)
Rich and Flavorful Beef and Radish Soup (Sogogi Mu Guk)
Winter’s Hearty Delight: A Rich Beef and Radish Soup Recipe Made with Brisket
As the weather turns colder, the craving for warm, comforting soup dishes intensifies. Among these, beef and radish soup, known as ‘Sogogi Mu Guk,’ stands out as a beloved classic. Now, you don’t need to venture out to find delicious soup; your home can become the best soup restaurant! Let’s prepare a hearty winter dish that will nourish the whole family.
Main Ingredients- Beef Brisket 1 ‘geun’ (approx. 600g)
- Tofu 1 block
- Green Onion 1 stalk (mostly the white part)
Aromatics and Radish- Daikon Radish 2 slices, about 2cm thick
- Green Onion 1/2 stalk
- Garlic cloves 5
- Cheongyang Pepper 1 (optional, for a spicy kick)
- Onion 1/2 (for sweetness and umami)
Beef Marination- Korean Soy Sauce for soup (Gukganjang) 2 Tbsp
- Minced Garlic 1 Tbsp
- Daikon Radish 2 slices, about 2cm thick
- Green Onion 1/2 stalk
- Garlic cloves 5
- Cheongyang Pepper 1 (optional, for a spicy kick)
- Onion 1/2 (for sweetness and umami)
Beef Marination- Korean Soy Sauce for soup (Gukganjang) 2 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, prepare the beef brisket as a whole chunk. Soak it in cold water for about 30 minutes to remove any excess blood. This step ensures a clean-tasting broth and eliminates any gamey odors.
Step 2
After 30 minutes, you’ll notice the soaking water has become cloudy with blood. Drain this water and lightly rinse the beef under running water. It’s now ready for the next step.
Step 3
Prepare the radish. We’ll use some for the broth and some sliced for the soup. Cut a larger piece for the broth, as this will help it release its flavor without disintegrating during cooking.
Step 4
In a pot, combine about 2 liters of water, the bloomed beef brisket, the large chunk of radish, whole garlic cloves, half an onion, and half a green onion stalk. Bring this to a boil over high heat. Starting with high heat helps to extract the deep flavors for the broth.
Step 5
As the water begins to boil, impurities and foam will rise to the surface. Skim these off carefully with a spoon. This is crucial for achieving a clear and refreshing soup. Once skimmed, reduce the heat to medium and simmer gently for about 1 hour, similar to how you would make bone broth. After an hour, carefully remove the cooked beef, radish, and aromatics from the pot and set them aside.
Step 6
Return the pot with the broth to the heat and add the thinly sliced radish. Let it simmer until the radish becomes tender and imparts its refreshing flavor to the soup.
Step 7
Once the cooked beef brisket has cooled slightly, shred it into bite-sized pieces along the grain. In a small bowl, combine the shredded beef with 2 tablespoons of Korean soy sauce and 1 tablespoon of minced garlic. Mix well to marinate. This marination step significantly enhances the beef’s savory taste. Add the marinated beef back into the simmering broth.
Step 8
Cut the block of tofu into bite-sized pieces and add it to the pot. The soft tofu will add a wonderful texture and make the soup even more satisfying.
Step 9
Taste the soup and adjust the seasoning with salt as needed. If you prefer a spicy kick, you can add the chopped Cheongyang pepper at this stage.
Step 10
Let the soup simmer for a few more minutes to allow all the flavors to meld together beautifully. Your delicious beef and radish soup is ready! Enjoy it hot, perhaps with a bowl of rice for a truly comforting meal.
