Spicy Sogogi Muguk (Beef Radish Soup)
A spicy and refreshing Gyeongsang-do style Sogogi muguk (beef radish soup) simmered 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 is a Gyeongsang-do style beef radish soup made by stir-frying beef and Korean radish with gochugaru to create chili oil before simmering thoroughly. Adding plenty of soybean sprouts and large green onion makes the broth refreshing and clean, making it wonderful as a hangover soup as well. Stir-fry over low heat so the ingredients do not burn, and simmer sufficiently for a deep flavor.
- Servings
- 5–6 servings
- Cook time
- 25 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef300 g
- Korean radish (mu)300 g
- Soybean sprouts200 g
- Large green onion (daepa)2 stalks
- Dried kelp (dasima) broth (or anchovy broth)10 cups
- Gochugaru (Korean chili flakes)3 tbsp
- Toasted sesame oil and cooking oil3 tbsp
Meat marinade
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine) (or cheongju (Korean rice wine))2 tbsp
- Ground black peppera little
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek) (or fish sauce, soup soy sauce (guk-ganjang))2 tbsp
- Minced garlic3 tbsp
- Coarse sea salt1/2 tbsp
- For the dried kelp broth, steep 6 pieces of dried kelp (5 cm on each side) in 10 cups of water for about 30 minutes.
- Pat the beef with paper towels to remove excess blood.
Steps
Prepare the ingredients
Prepare beef for soup.
Prepare Korean radish, soybean sprouts with the heads removed, and generously prepare about 2 stalks of large green onion.
Cut the ingredients
Cut the Korean radish into bite-sized thin squares, and slice the large green onion in half lengthwise before cutting into large pieces.
Pat the beef with paper towels to remove excess blood.
Stir-fry the beef and Korean radish
In a pot, drizzle about 3 tbsp of cooking oil and toasted sesame oil mixed in equal parts, then add the beef, Korean radish, and 3 tbsp gochugaru and mix together.
Add 2 tbsp mirin, 1 tbsp soup soy sauce, and a little ground black pepper as well.
Stir-fry over low heat without burning so that chili oil forms while the beef cooks through.
Simmer
Pour in 10 cups of dried kelp broth or anchovy broth...
The dried kelp broth is made by steeping 6 pieces of dried kelp (5 cm on each side) in 10 cups of water for about 30 minutes.
Add 1 tbsp soup soy sauce and 2 tbsp tuna extract sauce...
Add 3 tbsp minced garlic, bring to a rolling boil, then reduce the heat to medium-low, cover with a lid, and simmer so the flavors of the beef and radish fully infuse.
Simmer for about 20 minutes.
Add the soybean sprouts and large green onion, then simmer for over 5 minutes until tender and refreshing in flavor.
Taste at the end, and since it was a bit under-seasoned, I adjusted the seasoning with 1/2 tbsp coarse sea salt.
Complete
Just looking at it, it seems so refreshing.
When you make beef radish soup spicy in the Gyeongsang-do style, it is also perfect as a hangover soup.
At first you spoon the soup separately with rice, but in the end you will find yourself rolling the rice right into the bowl.
As you eat with kimchi on top, you will fall for the charm of beef radish soup before you even notice beads of sweat forming on your forehead.
Piping hot soup is so good on a rainy day.
Have a wonderful weekend.
Ppunwife's tips
- Stir-fry over low heat without burning so that chili oil forms while the beef cooks through.
- The ingredients are simple and it is easy to cook; just simmer it long enough and you will get a delicious broth.
FAQ
How do I make dried kelp broth?
You can prepare it by soaking 6 pieces of dried kelp (5 cm on each side) in 10 cups of water for about 30 minutes.
Can I use another broth instead of dried kelp broth?
You can substitute anchovy broth.
Is there a seasoning I can use instead of tuna extract sauce?
Fish sauce or soup soy sauce can be used as a substitute.
How do I keep the beef and Korean radish from burning while stir-frying?
Adjust the heat to low and stir-fry slowly until chili oil is released and the meat is cooked through.
