Rich and Flavorful Beef Brisket and Radish Soup (So-gogi Mu-guk)
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While beef brisket is commonly used for soups, consider using beef brisket (Satae) for an exceptionally tender and deeply flavored broth. Beef brisket has sinews and membrane that require proper preparation, but when done correctly, it yields a chewy yet tender texture and a rich, savory radish soup. This recipe provides detailed instructions on how to prepare beef brisket by removing sinews and membranes and thoroughly draining blood, ensuring a non-tough and deeply flavorful Mu-guk. Elevate your meal with this nutritious radish soup made with versatile beef brisket!
Ingredients
- Beef Brisket (Satae) 600g (blood drained and trimmed)
- Korean Radish (Mu) 1/3 (approx. 200g)
- Minced Garlic 1 Tbsp (15g)
- Chopped Green Onion 2 Tbsp (approx. 20g)
- Sesame Oil 2 Tbsp (30ml)
- Mirin or Cooking Sake 1 Tbsp (15ml)
- Soup Soy Sauce (Guk-ganjang) 3 Tbsp (45ml)
- Salt 1 tsp (5g, adjust to taste)
- Black Pepper 1 tsp (2g)
- Broth or Rice Water 1 L (1000ml)
Cooking Instructions
Step 1
First, thoroughly drain the blood from the beef brisket. Soaking it in cold water overnight and changing the water 2-3 times the next day will result in a cleaner broth. Because brisket has a different grain and sinews, it requires about 2-3 hours of cooking time to be suitable for soup. After draining the blood, it’s crucial to trim away all sinews, fat, and the outer membrane to prevent the radish soup from becoming tough. If you wish to minimize preparation, you can boil the blood-drained brisket in 1L of water for over 2 hours. Skim off any impurities that rise to the surface, then remove the cooked meat and trim off any tough parts before using it to ensure a tender texture in your soup.
Step 2
Peel the radish, wash it thoroughly, and then slice it thinly (about 0.5cm thick) or cut it into bite-sized pieces (about 2-3cm). Cutting it into larger pieces helps it retain its texture without falling apart during cooking.
Step 3
Cut the trimmed beef brisket (with sinews, fat, and membrane removed) into bite-sized pieces (about 3-4cm). Heat 2 Tbsp of sesame oil in a pot over medium-high heat and sauté the brisket until it turns grayish-brown all over. Searing the meat this way helps to lock in the juices and enhance its flavor.
Step 4
Once the meat turns grayish-brown, add 1 Tbsp of minced garlic and sauté for about 1 minute until fragrant. This step further develops the savory notes.
Step 5
Add 3 Tbsp of soup soy sauce (Guk-ganjang) and stir-fry with the meat, allowing it to absorb the sauce and deepen the umami flavor. Then, add 1 Tbsp of mirin or cooking sake to effectively remove any gamey odor from the beef. Continue to stir-fry everything together for another 2-3 minutes to fully develop the aromas.
Step 6
Add the sliced radish to the pot, pour in 1L of prepared broth (or rice water), and bring to a boil over high heat. Once boiling, skim off any scum that rises to the surface. Reduce the heat to medium, cover the pot, and simmer gently for about 30 minutes. This slow cooking process tenderizes the meat and allows the refreshing flavor of the radish and the rich taste of the beef to meld, creating a deeply satisfying broth. Finally, taste the soup and season with 1 tsp of salt if needed. Finish with a pinch of black pepper (1 tsp) according to your preference.
Step 7
Your rich and flavorful beef brisket and radish soup, made with carefully prepared brisket, is now complete! Thanks to the thorough trimming of sinews and membranes, the meat is incredibly tender. Enjoy this hearty and delicious Mu-guk, complemented by the savory aroma of the soup soy sauce, for a comforting meal!
