CUT THINLY
Slice the beef into small pieces and the radish into thin, flat pieces so both become tender in a short home-cooking time.
GUK · 국
SOGOGI MUGUK
소고기무국
A clear beef-and-radish soup found often on Korean family tables. Radish sweetens the broth while a small amount of beef gives it enough depth to eat with rice.
TIME30 MINLEVELEASYMAKES3 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 3 servings. Prepare and cut everything before the pot goes on the heat.
- 180 g beef brisket or soup-cut beef, bite-size
- 300 g Korean radish, thin bite-size slices
- 1.2 L water
- 1 tbsp sesame oil
- 1½ tbsp soup soy sauce
- 1 tsp minced garlic
- 1 scallion, sliced
- Salt and black pepper to taste
COOK IN ORDER
THE METHOD.
SAUTÉ BEEF AND RADISH
Warm sesame oil in a pot. Stir the beef until it loses its raw color, then add the radish and cook for 2 more minutes.
ADD WATER AND SKIM
Pour in the water and bring to a boil. Skim off the foam so the finished soup stays clean and clear.
SIMMER UNTIL SWEET
Add garlic and soup soy sauce, then simmer for about 18 minutes until the radish is translucent and tender.
SEASON AND FINISH
Add scallion, then adjust with salt and pepper. Keep the seasoning gentle enough to taste the radish and beef broth.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The radish should look translucent and break easily with a spoon. The broth is clear, pale gold and lightly savory—not oily, cloudy or spicy.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve hot with rice and kimchi. Some families place rice into the soup a little at a time, while others alternate spoonfuls of soup and rice.
LEFTOVERS
STORE & REHEAT.
Refrigerate for up to 3 days. Remove any firm fat from the chilled surface, then reheat to a full simmer; the radish often tastes sweeter the next day.