Beef Radish Soup (Sogogi Muguk)

Ingredients

• 300 g beef
• 300 g Korean radish
• green onions (chopped)
• garlic (grated)
• sesame oil (for sautéing)
• 1 tbsp soup soy sauce
• 1 tbsp fish sauce
• dashima or stock cube (for the broth base)
• 4.5 cup water

Steps

1. 1

   Prep the ingredients by slicing the beef into bite-sized pieces and cutting the Korean radish into thin, square bite-sized slices.

2. 2

   In a pot over medium heat, add sesame oil and sauté the beef and grated garlic until the beef is no longer pink.

3. 3

   Add the sliced radish to the pot and continue to sauté for a few minutes until the radish begins to look slightly translucent.

4. 4

   Pour in approximately 4 to 5 cups of water and add the dashima (dried kelp) or a stock cube.

5. 5

   Bring the soup to a boil, then reduce the heat and let it simmer.

6. 6

   Season the soup with 1 tablespoon of soup soy sauce and 1 tablespoon of fish sauce.

7. 7

   Add the chopped green onions and let the soup simmer for a few more minutes until the radish is fully tender and the flavors are well combined.

8. 8

   Serve hot with a bowl of fresh rice and a side of kimchi.

Notes

Korean radish is preferred for its firm texture and sweetness, but daikon radish can be used as a substitute. Soup soy sauce (guk-ganjang) is saltier and lighter in color than regular soy sauce, which helps keep the broth clear.

Nutrition per serving

• beef
• radish
• soup
• korean
• easy
• healthy
• winter
• comfort food