Spicy Gyeongsang-do Sogogi Muguk (Beef Radish Soup)
A spicy Gyeongsang-do style beef and radish soup for 2 to 3 servings, simmered thoroughly after stir-frying with chili flakes.
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 is a rich soup made by stir-frying beef and Korean radish with gochugaru before simmering them with a broth tablet. The combination of Cheongyang chili pepper and gochugaru makes it pleasantly spicy and hearty enough to enjoy with a bowl of rice mixed right in. If you make a generous batch ahead of time and reheat it, the broth develops an even deeper flavor.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef200 g
- Korean radish (mu)200 g
- Large green onion (daepa)1 stalk
- Cheongyang chili pepper (hot green chili)1
- Water5 cups
- Broth tablet1 tablet
- Toasted sesame oil1 tbsp
- Cooking oil1/2 tbsp
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Tuna extract sauce (chamchi-aek) (or fish sauce)1 tbsp
- Salta little
- Ground black peppera little
- You can also prepare soybean sprouts or mushrooms to add.
Steps
Prepare the ingredients
Here are soup beef, Korean radish, large green onion, and Cheongyang chili pepper.
You can also prepare soybean sprouts or mushrooms to add.
Cut the ingredients
Cut the radish into small, thin rectangular slices (nabak-seolgi), halve the large green onion lengthwise and cut it into bite-sized lengths, and slice the Cheongyang chili pepper thinly.
Stir-fry the beef and radish
In a pan, add 1 tbsp toasted sesame oil, 1/2 tbsp cooking oil, beef, radish, 2 tbsp gochugaru (Korean chili flakes), and 1 tbsp mirin (cooking rice wine), then stir-fry carefully so it does not burn.
Once the meat is partially cooked and the gochugaru is lightly stir-fried, pour in 5 cups water.
Simmer
Add 1 broth tablet, bring it to a boil over high heat, and skim off any foam.
Add 1 tbsp minced garlic and 1 tbsp tuna extract sauce (or fish sauce), then simmer gently until all the ingredients become tender.
Taste and adjust with a little salt if it seems bland, then add the large green onion and Cheongyang chili pepper, boiling briefly to bring out their aroma.
Finish by adding ground black pepper at the end.
Finish
When the weather is hot, I usually cook hot soups in big batches or only once in a while, and it has been quite some time since I thoroughly enjoyed a bowl of rice mixed into this beef radish soup.
Warming an upset stomach chilled by cold foods with a hot bowl of soup helps keep you well.
Even though it is hot, enjoy a delicious meal with healthy home cooking today.
Ppunwife's tips
- This soup becomes richer and more flavorful when you make a large batch ahead of time and reheat it later.
FAQ
Are there other ingredients that go well besides the basics?
You can also prepare soybean sprouts or mushrooms to add.
Can I use another fish sauce instead of tuna extract sauce?
Yes, standard fish sauce is noted as an alternative in the recipe seasoning, so you can substitute it.
How can I prevent the beef and chili flakes from burning while stir-frying? AI-generated
If the heat is too high, gochugaru burns easily, so it is best to coat the ingredients in oil over medium-low heat and stir-fry briskly.
