Spicy Beef and Radish Soup (So-gogi Mu-guk)
Spicy Beef and Radish Soup (So-gogi Mu-guk)
Gyeongsang Province Style Spicy Beef and Radish Soup: Super Easy Golden Recipe!
Introducing a recipe for spicy beef and radish soup, featuring the refreshing taste of daikon radish and the crispiness of bean sprouts. This soup has a hint of Yukgaejang flavor, making it perfect as a hangover cure. A super easy and delicious recipe for everyone!
Main Ingredients- 350g Beef for soup (e.g., brisket or chuck)
- 1/4 medium Daikon radish (approx. 300g)
- 1/2 Onion
- 1 Green onion (scallion)
- 1 Cheongyang pepper (Korean chili pepper)
- 1 handful Bean sprouts (approx. 50g)
Seasoning- 2-5 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Sesame oil
- 1.5 Tbsp Minced garlic
- 1 Tbsp Fish sauce (or soy sauce for soup)
- 0.5 Tbsp Salt (adjust to taste)
Broth Ingredients (Optional)- 6 Dried anchovies for broth
- 2 small pieces Dried kelp (dashima)
- 2-5 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Sesame oil
- 1.5 Tbsp Minced garlic
- 1 Tbsp Fish sauce (or soy sauce for soup)
- 0.5 Tbsp Salt (adjust to taste)
Broth Ingredients (Optional)- 6 Dried anchovies for broth
- 2 small pieces Dried kelp (dashima)
Cooking Instructions
Step 1
Heat 2 Tbsp of sesame oil in a pot over medium heat. Add 350g of beef for soup and stir-fry until the surface is browned. Once the beef starts to cook, add the daikon radish, cut into bite-sized pieces (about 1/4 medium radish, or 300g), and sauté together. When the radish begins to turn translucent, add 2-5 Tbsp of gochugaru and 1.5 Tbsp of minced garlic. Stir-fry briefly to release their fragrance, being careful not to burn them.
Step 2
After sautéing the beef and radish for a bit, add the 1/2 onion, thinly sliced. Continue to stir-fry until the onion becomes slightly transparent. The sweetness from the onions will dissolve into the soup, creating a richer flavor.
Step 3
Pour 1.5 liters of broth (made with optional anchovies and kelp) or water into the pot with the sautéed ingredients. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes to allow the flavors to meld. Season with 1 Tbsp of fish sauce (or soup soy sauce) and 0.5 Tbsp of salt. It’s recommended to taste and adjust the seasoning according to your preference.
Step 4
Finally, add 1 handful of washed bean sprouts, 1 green onion sliced diagonally, and 1 Cheongyang pepper finely chopped. Boil for another few minutes until the bean sprouts are tender-crisp. This completes your delicious spicy beef and radish soup! Be careful not to overcook the bean sprouts, as they will lose their crunchy texture. Boil for about 5 more minutes after adding them.
