Korean beef radish soup (sogogi muguk) is a lightweight, savory Korean soup with tender beef and candy Korean radish simmered in a transparent, flavorful broth. Simple and nourishing, it’s a comforting dish that feels proper at residence alongside a bowl of rice and kimchi.
Growing up, sogogi muguk (소고기무국) was one of many soups my mom made typically. Its clear broth and delicate sweetness from the radish made it a household favourite—particularly on chilly days when one thing heat and soothing was wanted.
In our residence, this gentle beef soup additionally had a particular place throughout Jesa (제사), the Korean memorial ceremony honoring our ancestors. My mom would put together it as a part of the providing, and whilst a toddler, I bear in mind trying ahead to having a bowl afterward. The style was easy but deeply comforting, and it nonetheless brings again these reminiscences each time I make it.
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Why I Love This Soup
Every Korean residence cook dinner has their model of sogogi muguk. My mom used to make it utilizing seasonal Korean radish that’s sweetest in late fall and winter. I nonetheless bear in mind how the home stuffed with the mild aroma of beef and sesame oil simmering collectively. It at all times signaled consolation meals was coming.
This soup is gentle however deeply flavorful, making it good for each youngsters and adults. It’s additionally straightforward and fast to organize, needing simply easy components and about half-hour. When I would like one thing nourishing however not heavy, that is at all times my go-to Korean soup recipe.
Korean Radish vs. Daikon Radish
People typically confuse Korean radish (mu) with Japanese daikon, however they’re barely totally different. Korean radish is shorter and rounder with a pale inexperienced hue close to the highest, whereas daikon is longer and fully white.
The style of Korean radish is extra subtly candy and crisp, particularly in winter months, and it provides the broth its signature mild sweetness.
Beyond soups, they’re additionally improbable for making kimchi, significantly cubed radish kimchi known as kkakdugi.
Making Beef Radish Soup: Step-by-Step
Peel the Korean radish and lower it into massive, bite-sized items. In conventional Korean cooking, we frequently use free-form slicing somewhat than good cubes—the irregular shapes assist the radish take in extra of the flavorful broth. If that feels unfamiliar, slicing into ¼-inch items works simply as effectively.
Start by sautéing the meat in slightly sesame oil. This easy step builds a wealthy base taste and removes any uncooked meat odor.
Once you add the radish and water, drop in a small piece of dried kelp (dashima) to deepen the umami.
As the soup begins to boil, skim off the froth on prime—this retains the broth fantastically clear and helps take away any gamy odor from the meat. If you’re utilizing daikon as a substitute of Korean radish, simmer it a bit longer — it takes extra time to launch its sweetness.
Season the soup frivolously with Korean soup soy sauce (guk ganjang) and a contact of tuna sauce. This dish is all about stability and restraint; an excessive amount of seasoning can muddy the clear style. Adjust with slightly salt on the finish to fine-tune the flavour whereas preserving the broth clear and refreshing.
How to Serve
Serve this soup piping scorching with steamed rice and kimchi. Many Koreans wish to spoon rice straight into the soup bowl—it’s informal and comforting, the best way residence meals are supposed to be loved. I typically pair it with napa cabbage kimchi (baechu kimchi).
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Korean Beef Radish Soup (Sogogi Muguk)
A transparent and comforting Korean beef radish soup (sogogi muguk) made with tender beef, candy Korean radish, and light-weight umami broth. This easy, nourishing soup is prepared in half-hour and pairs completely with rice and kimchi for a comfy Korean meal.
- 3/4 lb (340 g) beef sirloin, small chunks
- 1-½ lb (680 g) Korean radish, peeled and lower into ¼-inch thick chew measurement items
- 1 tsp (5 ml) oil
- 1 tsp (5 ml) sesame oil
- 5 cups (1.2 L) water
- 1 massive piece (about 10 cm) dried sea kelp (dashima)
- 1 tbsp (15 ml) minced garlic
- 1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
- 1 handful (about 30 g) chopped Asian leek or inexperienced onion
- pinches (to style) salt
- dashes (to style) pepper
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Heat oils in a 4 qt soup pot over med-low warmth. Add the meat with a pinch of salt and cook dinner till browned.
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Pour water, add radish and dried sea kelp. Cover with a lid and convey it to boil over med-high warmth. When boiling, take away the ocean kelp and discard.
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Using a small high-quality mesh strainer, scoop out scums floating on prime. Reduce the warmth to low and simmer for 15-20 minutes, coated.
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Add garlic and Korean soup soy sauce or tuna sauce. Add salt to season in response to your style.
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Add inexperienced onion, and pepper. Remove from warmth and serve scorching with rice and kimchi.
Korean radishes are simply present in most Korean shops. If not obtainable, use daikon radish and add 1 teaspoon of sugar to the soup when simmering.
Calories: 161kcal, Carbohydrates: 9g, Protein: 20g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 353mg, Potassium: 699mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4IU, Vitamin C: 39mg, Calcium: 81mg, Iron: 2mg
