Spicy Korean Beef and Radish Soup (So-gogi Mu-guk)
Spicy Korean Beef and Radish Soup (So-gogi Mu-guk)
How to Make Spicy Korean Beef and Radish Soup (Gyeongsang-do Style Recipe)
Today, I’m sharing a recipe for a wonderfully spicy and hearty Korean Beef and Radish Soup (So-gogi Mu-guk), packed with tender beef and crisp daikon radish. This particular version is inspired by the Gyeongsang-do region’s culinary style, known for its robust flavors. Give this recipe a try for a comforting and delicious homemade soup!
Ingredients- 500g beef for soup (e.g., brisket or chuck)
- 500g daikon radish
- 200g soybean sprouts
- 150g scallions (about 1 large stalk)
- 0.5 Tbsp salt
- 3 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp minced garlic
- 3 Tbsp soy sauce for soup (ganjang)
- 1 Tbsp tuna extract sauce (or fish sauce)
- 1 Tbsp beef bouillon powder (or MSG for umami)
- 400ml water
Cooking Instructions
Step 1
First, prepare the daikon radish: wash it, peel it, and then cut it into roughly 2cm thick, bite-sized cubes. For the scallions, cut them into similar large pieces, including both the white and green parts. Cutting them large helps maintain their texture during cooking.
Step 2
Heat a little oil (sesame or cooking oil) in a deep pot over medium heat. Add the cubed radish and 0.5 Tbsp of salt. Sauté for about 3-5 minutes until the radish begins to soften slightly. This step draws out moisture from the radish, resulting in a clearer and more flavorful broth.
Step 3
Once the radish looks slightly translucent, add the beef for soup. Continue to stir-fry over medium heat until the beef is no longer pink on the outside. Stir-frying the beef at this stage helps to remove any gamey odors and develops its savory flavor.
Step 4
When the beef is mostly cooked, add 3 Tbsp of Korean chili flakes (gochugaru), 2 Tbsp of minced garlic, and 1 Tbsp of beef bouillon powder. Stir everything together and cook for another 1-2 minutes, allowing the spices to toast in the oil for deeper flavor. Be careful not to burn the spices.
Step 5
Pour in 400ml of water. Add 3 Tbsp of soy sauce for soup (ganjang) and 1 Tbsp of tuna extract sauce (or your preferred fish sauce). Stir well to combine all the ingredients. Bring the soup to a rolling boil over high heat.
Step 6
Once the soup is vigorously boiling, add the washed soybean sprouts and the chopped scallions. Immediately cover the pot with a lid, reduce the heat to high, and let it simmer for about 15 minutes. This allows the flavors of the sprouts, scallions, and beef to meld beautifully. Avoid opening the lid too frequently during this simmering time.
