Spicy and Refreshing Sogogi Guk (Beef Soup)
A spicy and refreshing beef soup made with seasoned beef tossed in Korean chili flakes and a clean kelp broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 4-serving soup starts by sautéing pre-seasoned beef over low heat, then simmering it with kelp broth, Korean radish, and soybean sprouts. Using kelp broth instead of anchovy broth keeps the soup crisp, clean, and never muddy. Cooling it down and reheating it brings out an even deeper, hearty market-gukbap flavor.
- Servings
- 4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef for soup200 g (brisket, shank, etc.)
- Korean radish (mu)200 g
- Soybean sprouts100 g
- Large green onion (daepa)1 stalk
- Kelp broth6 cups
Meat seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Ground black peppera little
Final seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1 tsp
Kelp broth
- Dried kelp (dasima)2 pieces (10 cm square)
- Water6 cups
- Steep 2 pieces of dried kelp (dasima) (10 cm square) in 6 cups of water for at least 30 minutes in advance.
Steps
1. Prepare the beef for soup and press firmly with paper towels to remove excess blood.
2. Add all the beef seasoning ingredients and mix well.
3. In my personal opinion, using kelp broth for beef soup makes the broth much cleaner and more refreshing than using anchovy broth.
Steep 2 pieces of dried kelp (dasima) (10 cm square) in 6 cups of water for at least 30 minutes in advance.
If you plan to make beef soup, steeping the kelp in water beforehand will make things faster.
4. Prepare about a handful of soybean sprouts, an essential addition to beef soup.
Slice the Korean radish (mu) into thin bite-sized squares. Cut the large green onion (daepa) to a similar size as the radish.
5. Drizzle a little toasted sesame oil in a pot, add the beef, and stir-fry until cooked through.
Because the meat is seasoned, it can burn easily, so stir-fry it over low heat.
6. Once the beef is cooked, pour in the kelp broth and add the radish, then boil until cooked through.
If you don't have kelp broth ready, you can add dried kelp directly with water and let it simmer all the way through.
7. Add the large green onion and soybean sprouts...
8. Add the soup soy sauce (guk-ganjang) as well...
10
9. Simmer gently until thoroughly tender.
10. Season with salt, boil briefly, and it is done.
Ppunwife's tips
- Because the meat is seasoned, it can burn easily, so stir-fry it over low heat.
- If you don't have kelp broth ready, you can add dried kelp directly with water and let it simmer all the way through.
- If you let soup cooked like this cool down and reheat it, it will taste just like the rich broth served at specialty gukbap restaurants.
FAQ
Why use kelp broth instead of anchovy broth?
For beef soup, using kelp broth rather than anchovy broth keeps the soup from tasting heavy or muddy and makes it much crisper and more refreshing.
What should I do if I haven't steeped kelp broth in advance?
If you don't have kelp broth ready, you can simply add the pieces of dried kelp directly to the pot along with water and boil it through to the end of cooking.
How do I keep the seasoned beef from burning when stir-frying?
Because the beef is seasoned with ingredients like Korean chili flakes, it burns easily over high heat. Drizzle a little toasted sesame oil and stir-fry slowly over low heat until cooked through.
What cuts of beef work best for beef soup?
Cuts like brisket or shank, which have a good balance of fat and great texture for simmering, are ideal choices.
