Spicy Sogogi Muguk (Beef Radish Soup)
A spicy and refreshing Gyeongsang-do style beef radish soup made 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 Gyeongsang-do style soup is gently simmered with plenty of beef, Korean radish, and soybean sprouts. Frying the gochugaru to release chili oil before boiling gives it a distinctively spicy, deep, and refreshing flavor. Packed with hearty ingredients, it is wonderful served over a bowl of rice for a full meal or as a hangover soup.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef200 g
- Korean radish (mu)200 g
- Soybean sprouts200 g
- Large green onion (daepa)1 stalk
- Water7 cups
- Broth tablet2 tablets
- Toasted sesame oil1 tbsp
- Cooking oil1 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek) (or sand lance fish sauce, soup soy sauce (guk-ganjang))2 tbsp
- Minced garlic2 tbsp
- Salt1/2–1 tsp
- Ground black peppera little
- Use beef stew meat cut into bite-sized pieces, and press firmly with paper towels to thoroughly remove the excess blood.
- If you have anchovy broth on hand, you can use 7 cups of it instead of water and broth tablets.
Steps
Prepare the ingredients
I prepared beef stew meat and cut it into bite-sized pieces.
200 g Korean radish (mu), 200 g soybean sprouts, and 1 large green onion (daepa) in total, as it seemed a bit short so I added a little more later.
Cut the ingredients
Press the beef firmly with paper towels to thoroughly remove the excess blood, slice the radish into flat squares (nabak-seolgi), and split the large green onion in half lengthwise before cutting it into manageable lengths.
Stir-fry
In a pot, combine 1 tbsp toasted sesame oil, 1 tbsp cooking oil, the radish, beef, 3 tbsp gochugaru (Korean chili flakes), 1 tbsp soup soy sauce (guk-ganjang), and 1 tbsp mirin (cooking rice wine), and mix them together first.
Turn on the heat and stir-fry for 2 to 3 minutes until the meat is cooked and the chili oil releases, being careful not to let it burn.
If it feels like the bottom is sticking, add a little water at a time as you stir-fry.
Simmer
Pour in 7 cups of water, add 2 broth tablets, and bring to a rolling boil; skim off only the foam using a fine-mesh strainer, letting the chili oil pass through.
Today, instead of kelp broth, I used water and broth tablets as the soup base. If you have anchovy broth, you can pour in 7 cups instead.
Season the broth with 2 tbsp minced garlic, 1 tbsp soup soy sauce, and 2 tbsp tuna extract sauce (chamchi-aek) (or sand lance fish sauce).
Simmer gently so the rich flavor of the meat infuses into the broth and the radish turns tender.
Add the soybean sprouts and large green onion, then simmer for over 5 minutes until tender and thoroughly cooked.
Adjust the final seasoning with 1/2 to 1 tsp salt, and finish with a little ground black pepper.
Serve
It is so full of ingredients that even just a little rice added makes a filling meal.
It is refreshing, spicy, and deep, with an addictive flavor that will keep you reaching for your spoon.
If you love beef soup, try it spicy in the Gyeongsang-do style.
When you make a good pot of soup, it naturally turns into a satisfying one-bowl meal.
It is so delicious you really do not need to go out to a hangover soup restaurant.
Ppunwife's tips
- If it feels like the bottom is sticking, add a little water at a time as you stir-fry.
- Skim off only the foam using a fine-mesh strainer, letting the chili oil pass through.
FAQ
What broth can I substitute if I do not have broth tablets?
You can pour in 7 cups of anchovy broth instead to simmer the soup.
What should I do if the ingredients start sticking to the bottom while stir-frying the meat?
If you feel it starting to stick to the bottom, simply pour in a little water at a time and stir-fry so it does not burn.
Is there a seasoning I can use instead of tuna extract sauce?
You can use sand lance fish sauce or soup soy sauce instead of tuna extract sauce.
How can I adjust it if I want it spicier? AI-generated
Generally, you can slice and add Cheongyang chili pepper (hot green chili) or increase the amount of gochugaru to suit your taste.
