Korean Beef Radish Soup (Sogogi Muguk)
A clear and comforting Korean beef radish soup (sogogi muguk) made with thin-sliced beef, sweet Korean radish, and a light umami broth. Ready in about 30 minutes, it’s a simple, nourishing soup that’s perfect with warm rice.
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.
Video
Notes
Korean radishes are easily found in most Korean stores. If not available, use daikon radish and add 1 teaspoon of sugar to the soup when simmering.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 353mg | Potassium: 699mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 39mg | Calcium: 81mg | Iron: 2mg