Spicy Gyeongsang-style Beef and Radish Soup (So-gogi Mu-guk)
Spicy Gyeongsang-style Beef and Radish Soup (So-gogi Mu-guk)
How to Make Spicy Gyeongsang-style Beef and Radish Soup: A Red, Hearty Recipe
While clear, light beef and radish soup is wonderful, the spicy red version from the Gyeongsang province, colored with chili powder, is incredibly appealing! It’s similar to Yukgaejang but possesses a distinctly different flavor. If you haven’t tried this Gyeongsang-style red beef and radish soup before, you absolutely must give it a go!
Main Ingredients- Beef (for soup) 200g
- Radish 1 piece (approx. 3cm thick)
- Bean Sprouts 1 bag (approx. 100g)
- Green Onion 1/2 stalk
- Shiitake Mushrooms 5 pcs
Beef Marinade- Minced Garlic 0.5 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Cooking Wine (Mirin, etc.) 1 Tbsp
- Pepper to taste
Soup Seasoning- Sesame Oil 2 Tbsp
- Red Chili Powder (Gochugaru) 3 Tbsp
- Minced Garlic 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Salt (or to taste) 0.5 Tbsp
- Water 1.5 Liters (L)
- Minced Garlic 0.5 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Cooking Wine (Mirin, etc.) 1 Tbsp
- Pepper to taste
Soup Seasoning- Sesame Oil 2 Tbsp
- Red Chili Powder (Gochugaru) 3 Tbsp
- Minced Garlic 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Salt (or to taste) 0.5 Tbsp
- Water 1.5 Liters (L)
Cooking Instructions
Step 1
Before starting the cooking process, let’s marinate the beef. In a bowl, combine the marinade ingredients (0.5 Tbsp minced garlic, 1 Tbsp soy sauce for soup, 1 Tbsp cooking wine, and a pinch of pepper). Add the beef and gently mix it with your hands until well coated. This step ensures the beef becomes tender and flavorful.
Step 2
Wash and peel the radish. Cut it into one piece about 3cm thick. Then, quarter it lengthwise and slice it thinly crosswise into bite-sized pieces (na-bak style). This shape allows the radish to absorb the broth flavor beautifully.
Step 3
Thoroughly wash the green onion. Slice it in half lengthwise, then cut it into 3-4cm lengths. Cutting them slightly larger ensures they retain a pleasant texture after cooking.
Step 4
If you have shiitake mushrooms, definitely add them for extra depth of flavor. If not, it’s okay to omit them. Remove the stems and slice the mushroom caps thinly, like julienne. They add a wonderful savory note to the soup.
Step 5
Heat 2 Tbsp of sesame oil in a deep pot or wok over medium heat. Add the marinated beef and stir-fry until it’s about 70% cooked and lightly browned. This process helps to develop a rich, savory base for the soup.
Step 6
Once the beef is about 70% cooked, add the sliced radish to the pot. Continue to stir-fry for another 2-3 minutes until the radish becomes slightly translucent. Sautéing the radish brings out its natural sweetness, enhancing the overall broth flavor.
Step 7
Now, add 3 Tbsp of red chili powder (gochugaru) to impart that signature spicy kick. Stir everything together to ensure the chili powder evenly coats the beef and radish. It’s best to do this over low heat or with the heat temporarily off to prevent the chili powder from burning.
Step 8
After the chili powder is well incorporated, pour in 1.5 liters of water. Turn the heat up to high to bring the soup to a rolling boil. It’s recommended to leave the lid off at this stage.
Step 9
As the soup begins to boil, add the chopped green onions, sliced shiitake mushrooms, and the bag of bean sprouts. Finally, add 1 Tbsp of minced garlic for an extra aromatic boost. Once the bean sprouts are added, it’s best not to cover the pot immediately; wait until they wilt slightly.
Step 10
With all the ingredients in the pot, cover it with a lid and reduce the heat to medium. Let the soup simmer gently for about 20 minutes. This simmering time allows all the ingredients to become tender and the flavors to meld beautifully.
Step 11
After 20 minutes, taste the soup and adjust the seasoning. First, add 1 Tbsp of soy sauce for soup (guk-ganjang) for umami and initial seasoning. Taste again, and if it needs more saltiness, add 0.5 Tbsp of salt (or more, to your preference). Using light-colored soy sauce and salt helps maintain the soup’s vibrant red color.
Step 12
Once the seasoning is perfect, let it simmer for just a little longer. Avoid over-boiling, as it can make the bean sprouts mushy. Just before turning off the heat, sprinkle in a bit of pepper for a fresh, sharp aroma that completes the soup. Your delicious Gyeongsang-style spicy beef and radish soup is ready to be enjoyed!
