Soups & Stews
Sogogi Mu-guk (Beef and Radish Soup)
Stir-fry the beef in sesame oil until no red remains, then add water and the radish and simmer. Season with guk-ganjang and finish with Korean leek.
한국어로 보기 (Korean version)
Steps
- 1
Blot the beef with paper towels and cut it into bite-size pieces. Cut the radish into thin squares 0.5 cm thick, and slice the leek on the diagonal.
- 2
Heat the sesame oil in a pot over medium heat and stir-fry the beef for 3 minutes until no red remains.
Break up any clumps of meat with a spatula.
- 3
Add the minced garlic and stir-fry for 30 seconds, then pour in the water and bring to a boil.
- 4
Add the radish and simmer over medium heat for 20 minutes, until the radish turns translucent.
Skim off any foam to keep the broth clear.
- 5
Season with the guk-ganjang and salt, add the leek, and simmer 2 minutes more before serving.
Substitutions
| Instead of | Use | How |
|---|---|---|
| beef | 120 g ground beef | Break up the ground beef well as you stir-fry it. |
Storing leftovers
As it cools, the beef fat sets white on top; skim it off. Store airtight in the fridge and eat within 2 days; if the radish gets too soft, ladle out the solids first, then reheat just the broth and pour it over. To keep it longer, freeze in single portions and use within 2 weeks.
Serve with
Rice, namul (seasoned vegetables), and kimchi. It's a clear soup, so it goes well with grilled or braised dishes.
Making more or less
If you like more broth, add 100 ml more water and adjust the seasoning.
Before you cook
- Stir-fry the beef until no red remains before adding the water.
Questions
How do I keep sogogi mu-guk clear?
If you put the meat straight into water without browning it, or boil it hard over high heat, the blood and fat mix in and cloud the broth. Stir-fry the meat in sesame oil first to cook the outside, turn the heat down to medium once it boils, and skim off the foam. Too much guk-ganjang darkens the color, so make up any missing seasoning with salt.
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