Spicy and Refreshing Gyeongsang-style Beef and Radish Soup (So-gogi-mu-guk)
Spicy and Refreshing Gyeongsang-style Beef and Radish Soup (So-gogi-mu-guk)
Authentic Home-Style Red Beef and Radish Soup: A Taste of Gyeongsang Province
Introducing a hearty and invigorating Gyeongsang-style beef and radish soup, known for its spicy and refreshing flavor profile! Growing up in Daegu, I was accustomed to this vibrant red beef soup, and always thought all beef soups were red! The generous addition of radish and green onions makes it wonderfully refreshing, while mushrooms and bean sprouts add a satisfying texture and heartiness. Let’s get started on making this delicious and comforting soup!
Main Ingredients- 200g beef for soup (rinsed and drained)
- 200g radish (sliced thinly)
- 2 stalks green onions (cut into large pieces)
- 1/2 onion (thinly sliced)
- 1/2 pack oyster mushrooms (shredded)
- 200g bean sprouts
Cooking Instructions
Step 1
Heat a pot with cooking oil and sesame oil over medium heat. Add the rinsed and drained beef and stir-fry until the surface is lightly browned. This step enhances the depth of flavor in the broth.
Step 2
Once the beef is about halfway cooked, add the thinly sliced radish and stir-fry briefly with the beef for 1-2 minutes, allowing the radish to release its natural sweetness.
Step 3
After lightly stir-frying, add 2 Tbsp of gochugaru and the large-cut green onions. Mix everything together. Sautéing the chili flakes briefly at this stage helps to develop a richer color and flavor without a harsh taste.
Step 4
Pour in 1.5 liters of rice water (or regular water if rice water is unavailable) and bring to a boil over high heat. This soup is rich in beef, radish, and green onions, so it develops a deep flavor without needing a separate broth.
Step 5
As soon as the soup starts to boil vigorously, add the thinly sliced onion. Continue to boil, allowing the onion to add a subtle sweetness and refreshing quality to the broth.
Step 6
Reduce the heat to medium and simmer for about 10 minutes. Then, add the remaining seasonings: the remaining 2 Tbsp gochugaru, 1.5 Tbsp anchovy sauce, 2 Tbsp soup soy sauce, 1 Tbsp tuna extract, and a generous tablespoon of minced garlic. Stir well to combine. Taste and adjust seasoning if necessary with more soy sauce or anchovy sauce. Feel free to add more gochugaru if you prefer it spicier. Tuna extract adds umami, and combining it with anchovy sauce creates a more complex flavor profile.
Step 7
Add the shredded oyster mushrooms and the washed bean sprouts to the pot. You can substitute with other bean sprouts if preferred. Adding both vegetables contributes to a delightful texture and boosts the nutritional value.
Step 8
Continue to simmer until the bean sprouts are just wilted. Your delicious beef and radish soup is ready! While it’s great immediately, the flavors deepen beautifully when reheated the next day. Soups like this truly get better with time!
