Beef Radish Soup (Sogogi Muguk): A Deep, Refreshing Broth Recipe

Beef radish soup, or Sogogi Muguk, is a Korean culinary treasure, a comforting and deeply flavorful broth that's perfect for a chilly evening or any time you crave a nourishing meal. This isn't your average soup; the rich beef broth, subtly sweet radish, and aromatic spices create a symphony of taste that's both warming and refreshing. The combination of tender beef, crisp radish, and the perfectly balanced seasoning results in a dish that's both simple and sophisticated, a testament to the elegance of Korean cuisine. It’s a dish that transcends mere sustenance, becoming a culinary experience.

Beyond its deliciousness, Beef Radish Soup is surprisingly easy to make, requiring readily available ingredients and a straightforward process. This recipe will guide you through each step, ensuring you achieve a perfectly balanced and flavorful bowl of Sogogi Muguk. Let's dive into the step-by-step instructions to create this culinary masterpiece in your own kitchen.

Tools Needed

  • Pot

Ingredients

  • Water: 2.5L
  • Kelp
  • Beef Broth: 400g
  • Coarse Salt: 1 tablespoon
  • Radish: 1 (approx. 500g)
  • Soy Sauce: 2 tablespoons
  • Green Onions
  • Minced Garlic: 1 tablespoon
  • Anchovy Sauce: 1 tablespoon
  • Fine Salt

Step-by-Step Instructions

Step 1. Preparing the Broth and Beef

  • Boil 2.5L of water in a pot. Before boiling (small bubbles appear), add kelp and turn off the heat. Let it sit for 20 minutes.
  • Remove the kelp after 20 minutes (save for another dish!).
  • Dissolve 1 tablespoon of coarse salt in 1L of cold water. Soak the beef broth in this saltwater for 10 minutes to drain excess water.
  • Blanch the beef broth in boiling water for about 1 minute to remove impurities and gamey smell. Remove any foam that forms.
Boil 2.5L of water in a pot. Before boiling (small bubbles appear), add kelp and turn off the heat. Let it sit for 20 minutes.Remove the kelp after 20 minutes (save for another dish!).Dissolve 1 tablespoon of coarse salt in 1L of cold water. Soak the beef broth in this saltwater for 10 minutes to drain excess water.Blanch the beef broth in boiling water for about 1 minute to remove impurities and gamey smell. Remove any foam that forms.
Preparing the Broth and Beef
  • Rinse the beef lightly in warm water (cold water for chunks, warm for finely chopped).
Rinse the beef lightly in warm water (cold water for chunks, warm for finely chopped).
Preparing the Broth and Beef

Step 2. Infusing Flavor: Radish and Kelp

  • Thinly slice the radish and marinate it with 2 tablespoons of soy sauce for 10 minutes.
  • Add the marinated radish to the kelp broth (from step 1). Bring to a boil over high heat and simmer for 10 more minutes. Skim off any white foam.
Thinly slice the radish and marinate it with 2 tablespoons of soy sauce for 10 minutes.Add the marinated radish to the kelp broth (from step 1). Bring to a boil over high heat and simmer for 10 more minutes. Skim off any white foam.
Infusing Flavor: Radish and Kelp

Step 3. Simmering the Soup: Beef and Aromatics

  • Add the beef broth to the simmering soup and boil. Add minced garlic and boil for 15 more minutes.
Add the beef broth to the simmering soup and boil. Add minced garlic and boil for 15 more minutes.
Simmering the Soup: Beef and Aromatics

Step 4. Finishing Touches and Serving

  • Finely chop green onions, excluding the green bottom, and set aside.
  • After 15 minutes, add anchovy sauce and fine salt to taste. Finally, add green onions and a pinch of salt.
Finely chop green onions, excluding the green bottom, and set aside.After 15 minutes, add anchovy sauce and fine salt to taste. Finally, add green onions and a pinch of salt.
Finishing Touches and Serving

Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe

Tips

  • Boiling kelp before adding other ingredients creates a clean and savory broth that isn't sticky.
  • Marinating the radish prevents it from becoming too soft and helps absorb the seasoning.
  • Using warm water to rinse finely chopped meat prevents the muscle fibers from contracting and losing juices.

Nutrition

  • N/A

FAQs

1. Can I use other types of radish?

While Korean radish is ideal for its sweetness, daikon radish is a good substitute. Just be aware that the flavor might be slightly different.

2. How can I make the broth richer?

Roasting the beef bones before simmering will add depth of flavor to your broth. You can also add additional aromatics like ginger or garlic.

3. Can I make this soup ahead of time?

Yes! Beef radish soup tastes even better the next day. Store leftovers in the refrigerator for up to 3 days.


Enjoy your bowl of comforting and flavorful Beef Radish Soup. This simple yet elegant recipe is perfect for a weeknight meal or a special occasion. We hope you’ve enjoyed this culinary journey into the heart of Korean cuisine!