Beef and Radish Soup - Korean Seogogi Mu Guk
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5
Beef and Radish Soup - Korean Seogogi Mu Guk
Description
In this recipe for Korean Seogogi Mu Guk, beef chuck roast or a similar cut is simmered in water to create a rich stock loaded with meaty flavor. Korean radish or daikon is cut into bite-sized pieces and cooked together with the beef to impart sweetness and texture. Seasonings including guk ganjang, a soy sauce used for soups in Korean cuisine, sea salt, chopped garlic, and sesame oil create a delicate umami broth. The soup is topped with toasted sesame seeds and various styles of sliced green onions to add freshness and a mild bite.
The result is a broth-based soup with tender beef pieces and soft radish that carry mild savory notes. Preparing the stock with larger pieces of beef and cutting them after cooking helps retain juiciness and depth. This soup can be accompanied simply by rice and kimchi to allow its flavor to stand out in an everyday Korean meal.
Consider using an Instant Pot to reduce simmering time or pre-cutting and sautéing beef with radish for a faster but less deeply flavored version. Making a larger batch enables freezing portions for convenient future meals. If guk ganjang is not available, a combination of fish sauce and additional salt can be used as a substitute for seasoning.
Ingredients
- 11 oz beef chuck roast or brisket, boneless short rib
- 6 oz Korean radish (or daikon)
- 6 cups water
- 1 Tbsp guk ganjang (Korean soy sauce for soups)
- 1 tsp sea salt Trader Joe's
- 1 tsp sesame oil
- 2 tsp garlic (chopped)
- 1 tsp sesame seeds
- 1/4 cup green onions (chopped)
Instructions
- In a pot, add water and beef brisket/chuck/boneless short ribs like I did here. This is Costco Korean Boneless Short Ribs. I used 2 pieces for this recipe.
- Bring to boil and simmer for 40-45 minutes until meat is tender (fork goes easily into the meat). If you are using a thicker meat, cut your meat into 1/2 inch thickness so that it cooks easily. Alternatively, you can use an Instant Pot to make beef stock – especially with bigger pieces of meat.
- While the stock is being made, cut Korean radish (mu) or daikon into 1 inch squares, about 1/4 inch thick. Here I cut a whole radish into a 1 inch disc and then cut it into squares.
- Cut green onions to use as garnish. I had some fun here and cut the green onions into 3 different styles. You are welcome to use any one of these cuts for your soup! The leftmost cut is cut at a diagonal (어슷썰기 Eoseut Sseolgi).
- When beef is fully cooked and stock is ready, take beef out from the broth, let it cool and cut into small bite size pieces.
- Transfer the broth out of the pot to a bowl. Heat some sesame oil in the empty pot on medium high heat. Add radish squares and sauté for 3 minutes or so until they are looking translucent.
- Add the beef broth back to sauteed radishes and bring to boil and reduce heat to simmer. Let radishes cook in beef broth for 5 minutes.
- While radishes are cooking, season beef with some salt, sesame oil, sesame seeds, guk ganjang (soup soy sauce), and chopped garlic.
- Add seasoned beef into radish soup. Simmer for another 10 – 15 minutes or so until flavors are fully developed. Adjust time to your preference. If you like your radishes less soft, cook less.
- Serve in a bowl, garnished with green onions. Provide black pepper at the table for those who want to add it.
Notes
- An Instant Pot can speed up beef stock preparation while preserving flavor.
- For a quicker version, slice beef thinly and sauté it with radish instead of simmering separately, though broth flavor will be lighter.
- Make larger batches to freeze individual portions for convenient meals later.
- This soup pairs simply with rice, kimchi, gim, and myeolchi bokkeum for a complete Korean meal.
- Guk ganjang can be substituted with fish sauce plus added salt if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 738mg | 31% |
| Potassium | 372mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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