Deep, Refreshing Sogogi Muguk (Beef Radish Soup)
A clear, mild Sogogi muguk (beef radish soup) brewed rich with brisket and aromatic vegetables.
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 →
Boiling beef brisket and aromatic vegetables thoroughly and straining the broth makes the soup deep and clean. Made without garlic and loaded with sweet autumn Korean radish, it is mild and refreshing, making it great for the whole family to enjoy together, from toddlers to the elderly.
- Servings
- 5–6 servings
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef500 g
- Onion1/2
- Whole black peppercorns1 tbsp
- White part of large green onion (daepa)
- Korean radish (mu)500 g
- Large green onion (daepa)1/2 stalk
- Water15 cups
Meat marinade
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Tuna extract sauce (chamchi-aek)1/2 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)2 tbsp
- Tuna extract sauce (chamchi-aek)2 tbsp
- Salta little
- Soak the beef in cold water for about 30 minutes to drain the blood.
- I prepared beef brisket, which is simmered thoroughly to make a rich broth.
Steps
Prepare the ingredients
I prepared beef brisket, which is simmered thoroughly to make a rich broth.
I will also add plenty of Korean radish (mu) to give it a cool and refreshing flavor. For the large green onion (daepa), I will use the white part at the end to add a light aroma.
Slice the ingredients
Cut the Korean radish into bite-sized, thin flat squares (nabak-seolgi), and slice the large green onion thinly into rounds.
Make the beef broth
Soak the beef in cold water for about 30 minutes to drain the blood.
Pour about 15 cups of water over the drained beef, add 1/2 onion (large), the white part of the large green onion, and 1 tbsp whole black peppercorns, then boil.
Once it boils vigorously over high heat, skim off all the messy foam, reduce the heat to medium-low, and simmer gently.
This Sogogi muguk is meant to draw out the flavor of the broth rather than the meat, so simmer for about 30 minutes to extract the rich, savory flavor of the beef.
Take out the meat and strain only the clear broth through a sieve to use.
As it simmers, the broth reduces to about 10 cups, so I added about 2 cups more.
Season the meat
While the meat is warm, shred it finely or slice it with a knife, then season it by mixing with 1/2 tbsp soup soy sauce (guk-ganjang) and 1/2 tbsp tuna extract sauce (chamchi-aek).
Simmer
Pour in all the beef broth (about 12 cups), add the Korean radish, and season and color it with 2 tbsp soup soy sauce and 2 tbsp tuna extract sauce.
Boil until the radish is tender, and...
Finally, add the beef and large green onion, then simmer until the green onion is lightly cooked and its fragrance blends into the broth to finish.
Taste and season with a little salt.
Complete
The broth simmered thoroughly with aromatic vegetables is rich, and...
Since it is cooked without adding garlic and just seasoned to taste, it is not harsh, and because no tofu is added, the color of the broth is purely clean.
Because plenty of delicious autumn Korean radish goes in, the refreshing taste is amazing.
A baby just over two years old who often visits our house emptied a whole bowl of this Sogogi muguk happily.
Cooking it this way makes it great for elderly people with weak digestion or as a convalescent meal.
Ppunwife's tips
- Simmering the meat separately with aromatic vegetables is the secret to a deep, savory broth even without special seasonings or spices.
- Remove the meat and strain only the clear broth through a sieve to use.
FAQ
What cut of beef should be used for the broth?
Use brisket, which is great for simmering thoroughly to produce a rich, deep broth.
Doesn't it smell gamey without garlic?
When simmering the meat first, adding onion, the white part of the large green onion, and whole black peppercorns brews out any gamey odor, leaving a clean flavor.
How do you replenish the broth that boils down?
If the volume reduces while making the broth, add about 2 cups of water to adjust the amount.
Can I stir-fry the beef before cooking? AI-generated
Generally, people often stir-fry the meat in toasted sesame oil before simmering, but boiling it with vegetables and straining the broth as in this recipe results in a much milder and clearer soup.
