Korean Beef Radish Soup Recipe – 소고기 무국 (Soegogi Muguk)
Ingredients
- 12 oz beef brisket or chuck
- 1 tsp soy sauce
- 1 tsp sesame oil
- 4 minced garlic cloves divided
- 12 oz Korean radish washed and peeled, substitute with daikon radish
- 3 pieces dried kelp about 2×2 inches each
- 2 chopped scallions
- 1 1/2 tbsp fish sauce adjust to taste, substitute with soup soy sauce
- 1/2 tsp salt adjust to taste
- 1/2 tsp dashida (Korean beef bouillon) optional, adjust to taste
- 8 cups water
- 2 tbsp neutral oil
Instructions
- Start by slicing the beef thinly, about 1/4 inch pieces.
- Transfer the sliced beef into a small mixing bowl. Add soy sauce, sesame oil, and 2 minced garlic cloves. Mix well then set aside to marinate at room temperature for 15 minutes.
- While the beef is marinating, slice the radish 1/4 inch thick slices.
- Heat a pot over medium heat, then add neutral oil. Once the oil is hot, add the marinated beef and saute for 1 to 2 minutes until no longer pink.
- Add the radish to the pot then cook for 1 to 2 minutes.
- Pour in the water, then add the dried kelp. Cover and simmer for 25 minutes. After 25 minutes, check the radish to see if it's cooked through – the radish should be soft and tender. If it's not, simmer for another 15 minutes.
- Add the remaining minced garlic then season with fish sauce, salt, and dashida. Allow the soup to simmer for a few more minutes then garnish with chopped scallions.
- To serve, I like to add freshly cracked black pepper on top and enjoy with a bowl of rice.