Spicy and Refreshing Sogogi Guk (Beef Soup)
A 4-serving beef soup simmered spicy and refreshing with gochugaru and soybean sprouts.
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 soup dish brings out a spicy flavor by stir-frying gochugaru in toasted sesame oil without burning it, combined with the refreshing taste of Korean radish and soybean sprouts. Simmering seasoned beef and kelp broth thoroughly creates a deep, savory richness.
- Servings
- 4 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef200 g
- Korean radish (mu)200 g
- Soybean sprouts100 g
- Large green onion (daepa)1 stalk
- Kelp broth6 cups
- Gochugaru (Korean chili flakes)2 tbsp
- Toasted sesame oil2 tbsp
Beef Marinade
- Mirin (cooking rice wine)1 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Ground black peppera little
Seasoning
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1/2 tbsp
- Steep 2 sheets measuring 10 cm on each side in 6 cups of water for at least 30 minutes.
Steps
The soup beef and vegetables are soybean sprouts, Korean radish, and large green onion.
Before cooking the soup, place the dried kelp in water and steep it first.
Steep 2 sheets measuring 10 cm on each side in 6 cups of water for at least 30 minutes.
Cut the Korean radish into thick flat squares and chop the large green onion into large pieces.
Season the beef with mirin, soup soy sauce, and ground black pepper.
Add 2 tbsp toasted sesame oil to a pot and stir-fry the gochugaru over low heat so it does not burn.
Add the beef and stir-fry until cooked, then...
Pour in the kelp broth, add the Korean radish as well, and boil until cooked through.
Add the soybean sprouts, large green onion, minced garlic, and soup soy sauce, then simmer gently and thoroughly so all the ingredients blend together.
Season with salt and boil for just a bit longer to finish.
Ppunwife's tips
- You probably already know that beef soup tastes richer and even better when reheated for the second or third time.
FAQ
How do you prepare the kelp broth?
Soak 2 sheets of dried kelp measuring 10 cm on each side in 6 cups of water and steep for at least 30 minutes.
What should you watch out for when stir-frying the gochugaru?
Add toasted sesame oil to the pot and stir-fry carefully over low heat so the gochugaru does not burn.
What seasonings are used to pre-season the beef?
Season it with 1 tbsp mirin, half a tbsp soup soy sauce, and a little ground black pepper.
Can other ingredients be used instead of soybean sprouts? AI-generated
You can typically substitute mung bean sprouts, taro stems, or bracken fern instead of soybean sprouts to cook it with different textures.
