Beef Radish Soup (Sogogi Muguk)
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A clean, hearty, and simple Korean soup made with beef and Korean radish. It's a classic comfort food that is light yet flavorful, perfect for cold weather when served with fresh rice and kimchi.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prep the ingredients by slicing the beef into bite-sized pieces and cutting the Korean radish into thin, square bite-sized slices.
In a pot over medium heat, add sesame oil and sauté the beef and grated garlic until the beef is no longer pink.
Add the sliced radish to the pot and continue to sauté for a few minutes until the radish begins to look slightly translucent.
Pour in approximately 4 to 5 cups of water and add the dashima (dried kelp) or a stock cube.
Bring the soup to a boil, then reduce the heat and let it simmer.
Season the soup with 1 tablespoon of soup soy sauce and 1 tablespoon of fish sauce.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 328
- Protein
- 29 g
- Carbs
- 7 g
- Fat
- 21 g
- Fiber
- 2 g
Where the calories come from
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