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.
- Rinse the beef lightly in warm water (cold water for chunks, warm for finely chopped).
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.
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.
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.
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!