Clean, Mild Sogogi Muguk (Beef Radish Soup) with Tofu
A clear soup made without gochugaru, simmered clean with tofu and anchovy 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 →
Stir-frying the Korean radish and beef with a splash of water instead of oil keeps it light and refreshing rather than greasy. Finished cleanly with anchovy broth and tofu, its gentle flavor makes it perfect for breakfast or children's meals.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef150 g
- Korean radish (mu)200 g
- Tofu100 g
- Large green onion (daepa)1/3 stalk
- Anchovy broth6 cups
Meat marinade
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Salt1/2 tsp
Steps
Prepare the ingredients
Prepare beef for soup, along with refreshing Korean radish (mu) and tofu.
You also need a little large green onion (daepa).
Season the beef with 1/2 tbsp soup soy sauce (guk-ganjang), 1 tbsp mirin (cooking rice wine), and a little ground black pepper.
Cut the ingredients
Cut the tofu and radish into thick slices, and thinly slice the green onion.
Stir-fry the beef and radish
Without adding oil, pour a little water into the pot and stir-fry the radish and beef thoroughly.
Once the beef is mostly cooked...
Simmer
Pour in 6 cups anchovy broth and bring to a boil. Skim off any foam neatly, then season with 1 tbsp minced garlic, 1 tbsp soup soy sauce (guk-ganjang), and 1/2 tsp salt.
Add the tofu and simmer until all the ingredients are fully cooked, then taste and adjust with salt if it is too bland.
At the end, add the green onion, bring to a quick boil, and turn off the heat.
Complete
This is a clean and mild sogogi muguk made simply.
It is also delicious if you add a tiny splash of perilla oil or toasted sesame oil right before eating.
Every bit of beef, radish, and tofu is tasty.
Although it comes together quickly, the natural flavors of the ingredients melt into the broth, making it flawless in both taste and nutrition.
Ppunwife's tips
- It is also delicious if you add a tiny splash of perilla oil or toasted sesame oil right before eating.
FAQ
Do I need to use oil when stir-frying the meat?
Instead of adding oil, stir-fry the meat and radish together with a small amount of water in the pot for a clean flavor.
How can I add a more savory, nutty aroma?
After finishing the dish, drizzle a tiny splash of perilla oil or toasted sesame oil over it for an even richer, nuttier flavor.
What should I use to adjust the seasoning at the end if it is bland?
After adding the soup soy sauce and garlic, adjust any remaining seasoning with salt.
