Sogogi Mu Guk (Beef and Radish Soup)

hangover cure · home-cooking staple

Sogogi Mu Guk (Beef and Radish Soup)

30 minEasyServes 2Kids OK

Ingredients

beef brisket or stew meat200g (0.44 lb)Any store
mu — Korean radish (무)400g (0.9 lb)H-Mart
toasted sesame oil1 TbspEither
guk-ganjang — Korean soup soy sauce (국간장)1.5 TbspH-Mart
minced garlic1 tspAny store
green onion1/2 stalkAny store
water5 cups (1.2L)Either

Steps

1

Cut the radish into thin squares (about 1 inch / 2.5cm) and the beef into bite-size pieces.

~5 min

2

Heat the sesame oil in a pot and saute the beef over medium heat for 2 minutes.

~3 min

3

Add the radish and saute 3 more minutes, until the edges turn translucent.

~4 min

Why: Sauteing the radish in oil first deepens its sweetness and makes the broth clean and refreshing — the key move of this soup.

4

Pour in 5 cups of water, bring to a boil over high heat, and skim off the foam.

~5 min

Watch out: Skip the skimming and the broth turns cloudy with an off taste — stay on it for the first 5 minutes.

5

Simmer over medium-low heat for 15 minutes, until the radish turns translucent and tender.

~15 min

Why: The radish has to cook all the way through for its sweetness to release into the broth — it's done when a chopstick slides right in.

6

Season with the soup soy sauce and garlic; finish with green onion and pepper.

~2 min

Tips

  • —

    Fall and winter radish is the sweetest — the radish is the soup.

  • —

    Saute in 1 Tbsp gochugaru at step 3 for a spicy Gyeongsang-style version (for the grown-ups).

  • —

    Use the rest of the radish in short rib soup or braised fish — you'll finish the whole thing.

  • —

    Spoon rice right into the bowl and top with kimchi — a complete meal, Korean soup-and-rice style.

Storage

Keeps 4 days in the fridge — the broth gets even cleaner-tasting the next day, so it's great made ahead.