This Korean Beef & Radish Soup – Soegogi Muguk is a delicious combination of tender beef slivers, crispy Korean radish, and tasty garlic. It is important to use Korean soup soy sauce in this dish. Do not substitute with regular soy sauce as it is too dark and sweet. If you can’t get Korean soup soy sauce, fish sauce is a good replacement.
To make this soup, start by marinating beef in garlic and Korean soup soy sauce. Saute the beef until browned, and then add water. Simmer and add radish pieces. Boil until the radishes are soft and translucent. Stir in the remaining ingredients and heat through. The soup should not look too dark.
To make Korean Beef & Radish Soup – Soegogi Muguk, you will need the following ingredients:
Cut 6 ounces of beef into 1 - 1 ½-inch bite size pieces. Place in a bowl with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set aside to marinate.
Slice the radish into small pieces - about 1 - 1 ½-inch square, about ¼-inch thick. Cut the scallions into 1 - 1 ½-inch pieces.
Place the marinated beef in a medium pot. Saute until the pieces are browned.
Add 8 cups of water to the pot and bring it to a boil. Skim off any foam. Reduce the heat to medium high and simmer with the lid on for 10 minutes.
Add the radish pieces and bring the mixture to a boil, cover and cook for 10-15 minutes until the radish becomes soft and translucent.
Add the remaining teaspoon of garlic, chopped scallions and the remaining tablespoon of soup soy sauce.
Taste and adjust the seasoning by adding salt and pepper. Bring to a boil for an additional 5 minutes.
Serve hot.
This Korean Beef & Radish Soup - Soegogi Muguk is a simple and delicious beef soup. Try it out soon and please come back and leave a comment below with your thoughts.
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