Soegogi Muguk (Korean Beef Radish Soup)
Today’s recipe is Korean Beef Radish Soup (Sogogi Muguk). This simplified version of Sogogi Muguk is easy to make, without the need for stir-frying or blanching the beef, but still full of flavor, similar to Galbitang. The elegant presentation makes it a great dish to serve guests, and a warm bowl of soup with rice is a hearty start to the day.
Equipment
- 1 Cutting board & knife
- 1 Wide pan or shallow pot (with a lid)
- 1 Mixing bowl
- 1 Tablespoon
- 1 Teaspoon
Ingredients
- 200 g ground beef
- 300 g Korean Radish(mu) or Daikon
- 1 green onion
- 1/2 tbsp soup soy sayce Gukganjang
- 1 cube seafood(fish) stock or 1tbsp anchovy fish sauce
- 1 tsp minced garlic
- 700 ml water
Instructions
Preparation
- Slice the radish into thin pieces.
- Chop the green onion into small pieces.
Beef Seasoning
- Mix the ground beef with 1 tbsp soy sauce
- and 3/4 of the chopped green onion.
Assembly
- Press the seasoned beef thinly onto the sliced radish pieces.
- Arrange the radish slices with beef in a circular pattern on a wide pan.
Cooking
- Add 1 tsp of minced garlic.
- Pour enough water to cover the radish (about 700ml).
- Add 1 stock cube (or substitute with 1 tbsp anchovy fish sauce).
- Add 1/2 tbsp soup soy sauce.
- Bring to a boil over high heat.
- Once it starts boiling, lower the heat to medium-low and simmer for at least 30 minutes.
- If the water reduces too much, add more water as needed while cooking.
Final Adjustments
- The longer it cooks, the sweeter the radish becomes, and the beef flavors blend beautifully with the broth.
- Once done, taste and adjust the seasoning with salt if needed.
Jal meokgetseumnida!
- Sogogi Muguk 소고기뭇국
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.