Korean Beef Radish Soup (Sogogi Muguk)
Korean beef radish soup (sogogi muguk) is a light, savory Korean soup with tender beef and sweet Korean radish simmered in a clear, flavorful broth. Simple and nourishing, it’s a comforting dish that feels right at home alongside a bowl of rice and kimchi.
Growing up, sogogi muguk (소고기무국) was one of the soups my mother made often. Its clear broth and gentle sweetness from the radish made it a family favorite—especially on cold days when something warm and soothing was needed.
In our home, this mild beef soup also had a special place during Jesa (제사), the Korean memorial ceremony honoring our ancestors. My mother would prepare it as part of the offering, and even as a child, I remember looking forward to having a bowl afterward. The taste was simple yet deeply comforting, and it still brings back those memories every time I make it.
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Why I Love This Soup
Every Korean home cook has their version of sogogi muguk. My mother used to make it using seasonal Korean radish that’s sweetest in late fall and winter. I still remember how the house filled with the gentle aroma of beef and sesame oil simmering together. It always signaled comfort food was coming.
This soup is mild but deeply flavorful, making it perfect for both kids and adults. It’s also easy and quick to prepare, needing just simple ingredients and about 30 minutes. When I want something nourishing but not heavy, this is always my go-to Korean soup recipe.
Korean Radish vs. Daikon Radish
People often confuse Korean radish (mu) with Japanese daikon, but they’re slightly different. Korean radish is shorter and rounder with a pale green hue near the top, while daikon is longer and entirely white.
The taste of Korean radish is more subtly sweet and crisp, especially in winter months, and it gives the broth its signature gentle sweetness.
Beyond soups, they’re also fantastic for making kimchi, particularly cubed radish kimchi known as kkakdugi.
Making Beef Radish Soup: Step-by-Step
Peel the Korean radish and cut it into large, bite-sized pieces. In traditional Korean cooking, we often use free-form cutting rather than perfect cubes—the irregular shapes help the radish absorb more of the flavorful broth. If that feels unfamiliar, slicing into ¼-inch pieces works just as well.
Start by sautéing the beef in a little sesame oil. This simple step builds a rich base flavor and removes any raw meat smell.
Once you add the radish and water, drop in a small piece of dried kelp (dashima) to deepen the umami.
As the soup begins to boil, skim off the foam on top—this keeps the broth beautifully clear and helps remove any gamy odor from the beef. If you’re using daikon instead of Korean radish, simmer it a bit longer — it takes more time to release its sweetness.
Season the soup lightly with Korean soup soy sauce (guk ganjang) and a touch of tuna sauce. This dish is all about balance and restraint; too much seasoning can muddy the clean taste. Adjust with a little salt at the end to fine-tune the flavor while keeping the broth clear and refreshing.
How to Serve
Serve this soup piping hot with steamed rice and kimchi. Many Koreans like to spoon rice directly into the soup bowl—it’s casual and comforting, the way home meals are meant to be enjoyed. I often pair it with napa cabbage kimchi (baechu kimchi).
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Korean Beef Radish Soup (Sogogi Muguk)
Recipe Video
Ingredients
- 3/4 lb (340 g) beef sirloin, small chunks
- 1-½ lb (680 g) Korean radish, peeled and cut into ¼-inch thick bite size pieces
- 1 tsp (5 ml) oil
- 1 tsp (5 ml) sesame oil
- 5 cups (1.2 L) water
- 1 large piece (about 10 cm) dried sea kelp (dashima)
- 1 tbsp (15 ml) minced garlic
- 1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
- 1 handful (about 30 g) chopped Asian leek or green onion
- pinches (to taste) salt
- dashes (to taste) pepper
Instructions
- Heat oils in a 4 qt soup pot over med-low heat. Add the beef with a pinch of salt and cook until browned.
- Pour water, add radish and dried sea kelp. Cover with a lid and bring it to boil over med-high heat. When boiling, remove the sea kelp and discard.
- Using a small fine mesh strainer, scoop out scums floating on top. Reduce the heat to low and simmer for 15-20 minutes, covered.
- Add garlic and Korean soup soy sauce or tuna sauce. Add salt to season according to your taste.
- Add green onion, and pepper. Remove from heat and serve hot with rice and kimchi.
