Sogogi Muguk (소고기 무국) — a comforting Korean soup with tender beef, sweet radish, and a light, savory broth.
The best way to enjoy it? Mix rice right into the soup and top each spoonful with a little kimchi.
Ingredients
Method
- Describe the first step with heat level, timing, and a visual cue for success.
- Describe the next step clearly, including texture, color, or aroma cues.
- Finish with serving instructions and any final seasoning or garnish.
Yunnie’s Tips
- Use bite-sized beef shank, brisket, or stew meat. If cutting it yourself, trim excess fat and tough silverskin, then cut across the grain into 1-inch (2–3 cm) pieces.
- Use Korean soup soy sauce (guk-ganjang) for a lighter-colored broth. Regular soy sauce can darken it and change the flavor.
- For a more traditional touch, use Korean sea salt instead of table salt.
- A longer, gentle simmer makes the broth richer. Cool and refrigerate any leftovers—it tastes even better reheated the next day.
From Yunnie’s Table
Beef radish soup is a Korean soup that’s mild but full of flavor.
It has tender beef and soft radish in a savory broth, so it’s also great for kids who don’t like spicy food.
A bowl of white rice, some kimchi, and this soup make a simple but satisfying meal. You can even mix the rice right into the soup. Try a spoonful of the rice and broth topped with a little kimchi—it’s one of my favorite ways to enjoy it.
It’s also pretty easy to make. The most important thing is to cook the beef until it’s nice and tender.
Here’s a fun fact: it is also served during traditional Korean ancestral rites. When preparing food for these ceremonies, some families leave out garlic and green onions because of traditional beliefs about strong-smelling ingredients.
Print-friendly recipe
Korean Beef and Radish Soup (Sogogi Muguk)
Ingredients
- 500 g beef brisket flat cut into bite-sized pieces
- 450 g Korean radish
- 3 green onions
- 2 palm-sized pieces dried kelp
- 3 L water
- 1 tbsp fish sauce
- 1 tbsp Korean sea salt
For seasoning the beef
- 1 tbsp minced garlic
- 1 tbsp soup soy sauce guk-ganjang
Instructions
- Pat the beef dry with paper towels. If needed, trim off excess fat and tough silverskin, then cut across the grain into bite-sized pieces, about 1 inch (2–3 cm).
- Bring a pot of water to a boil. Add the beef and blanch for 1–2 minutes, until the outside is no longer pink. Drain and discard the blanching water.
- Toss the drained beef with the minced garlic and soup soy sauce. Set aside for 10 minutes while you prepare the vegetables.
- Cut the radish into flat, bite-sized pieces, about 1¼ inches (3 cm) wide and ¼ inch (5–6 mm) thick.
- Add 3 L of fresh water to a large pot along with the halved green onions, dried kelp, radish, and seasoned beef. Bring to a boil over high heat.
- Reduce the heat to maintain a gentle simmer. After about 10 minutes, remove and discard the kelp.
- Simmer gently for another 40 minutes, then remove and discard the halved green onions.
- Stir in the fish sauce and sea salt, adding the salt gradually and tasting as you go. Continue simmering gently until the beef is tender, adding a little hot water if the broth reduces too much.
- Ladle into bowls and garnish with finely chopped green onion. Serve hot with steamed rice and kimchi.
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