Korean Beef Radish Soup (Sogogi Muguk)
Korean Beef Radish Soup (Sogogi Muguk)
Ingredients
- 1 pound beef brisket, or stew beef like chuck eye roll, cut into 1-inch pieces
- 1 pound Korean radish, peeled and sliced into 1/2-inch thick rectangles
- 10 cups water
- 2 tablespoons garlic, minced
- 2 tablespoons soup soy sauce, or fish sauce
- 1/2 tablespoon sesame oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon beef dasida, optional
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the beef by cutting it into 1-inch pieces. If using beef brisket, ensure there is some fat for flavor. Prepare the radish by peeling it and slicing it into 1/2-inch thick rectangles. Mince the garlic and chop the green onions.
⏱️ 10 min
- 2
In a large pot, add the beef pieces. Pour in 10 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes to tenderize the beef.
⏱️ 25 min
- 3
After 20 minutes, add the sliced Korean radish, minced garlic, soup soy sauce (or fish sauce), sesame oil, kosher salt, black pepper, and beef dasida (if using) to the pot. Stir gently to combine.
⏱️ 5 min
- 4
Increase the heat to medium-high and bring the soup back to a gentle boil. Once boiling, reduce the heat to medium-low, cover, and continue to simmer for another 20 minutes, or until the radish is tender and translucent.
⏱️ 20 min
- 5
Taste the soup and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with chopped green onions before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Radish Soup (Sogogi Muguk)
- 1 pound beef brisket, or stew beef like chuck eye roll, cut into 1-inch pieces
- 1 pound Korean radish, peeled and sliced into 1/2-inch thick rectangles
- 10 cups water
- 2 tablespoons garlic, minced
- 2 tablespoons soup soy sauce, or fish sauce
- 1/2 tablespoon sesame oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon beef dasida, optional
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the beef by cutting it into 1-inch pieces. If using beef brisket, ensure there is some fat for flavor. Prepare the radish by peeling it and slicing it into 1/2-inch thick rectangles. Mince the garlic and chop the green onions.
⏱️ 10 min - 2
In a large pot, add the beef pieces. Pour in 10 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes to tenderize the beef.
⏱️ 25 min - 3
After 20 minutes, add the sliced Korean radish, minced garlic, soup soy sauce (or fish sauce), sesame oil, kosher salt, black pepper, and beef dasida (if using) to the pot. Stir gently to combine.
⏱️ 5 min - 4
Increase the heat to medium-high and bring the soup back to a gentle boil. Once boiling, reduce the heat to medium-low, cover, and continue to simmer for another 20 minutes, or until the radish is tender and translucent.
⏱️ 20 min - 5
Taste the soup and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with chopped green onions before serving.
⏱️ 5 min