Korean Beef Soup with Radish (Soegogi Muguk)

This Korean beef soup is comforting and perfect served hot with a bowl of rice. Tender beef and radish simmer together in a light yet deeply savory broth. It is super easy to make, even for beginners, and just right for cold weather.

Korean cuisine is often known for its bold, spicy flavors, but this Korean beef soup with radish shows its gentler and more comforting side. Tender pieces of beef and Korean radish are simmered in a clear, savory broth until the radish becomes soft and absorbs all that delicious beef flavor. It is light enough for an everyday meal, yet warm and satisfying when served with steamed rice.

This soup is also surprisingly simple to prepare, making it a great Korean recipe for beginners. Unlike crispy snacks such as Korean fried shrimp toast (menbosha) or the soft and savory Korean sausage bread, this recipe requires very little hands-on work. Once the ingredients are in the pot, most of the cooking happens gently on the stove.

For a complete Korean-inspired meal, enjoy a hot bowl of this soup with rice, then finish with a cold glass of Korean strawberry milk. The creamy, fruity drink makes a lovely contrast to the light and savory broth. If you need something soothing, this Korean beef radish soup is an easy recipe you will want to make again.

Recipe Ingredients

Ingredient Notes

Beef brisket – Choose a well-marbled cut suitable for slow simmering. The fat and connective tissue add richness to the broth while the meat becomes tender as it cooks. You can also use beef chuck or another stewing cut.

Radish – Korean radish, called mu, is ideal because it has a firm texture and a mildly sweet flavor. Daikon radish is a good substitute when Korean radish is unavailable. Choose radishes that feel firm, heavy, and free from soft spots.

Fish sauce – Fish sauce adds saltiness and a deeper savory flavor to the broth without making the soup taste fishy. Add it gradually, as different brands vary in saltiness.

Mushroom powder – This enhances the umami flavor of the broth. It is optional, so you may leave it out or replace it with a small amount of your preferred seasoning powder.

Green onion: Use both the white and green parts. The white section helps flavor the broth, while the green section can be added near the end or used as a garnish.

How to Make Korean Beef Soup

STEP 1. Prepare the ingredients. Cut off the stem end of the radish, peel it, and slice it into rounds or bite-sized pieces, depending on your preference (Image 1). Lightly smash the garlic cloves with the side of a knife (Image 2). Slice the green onions diagonally (Image 3), then cut the beef brisket into bite-sized pieces (Image 4).

STEP 2. Blanch the beef and radish. Place the beef in a pot and cover it with cold water (Image 5). Bring it to a boil over medium heat and cook for about 10 minutes. Foam and impurities will rise to the surface as the beef cooks (Image 6).

Turn off the heat, drain the beef, and rinse it thoroughly under clean water. Set it aside.

Place the sliced radish in a separate pot and cover it with cold water (Image 7). Bring it to a boil and cook for about 10 minutes to soften its strong aroma (Image 8). Drain and set aside.

STEP 3. Cook the soup. Bring a fresh pot of water to a boil, then add the cleaned beef (Image 9).

For an Instant Pot, pressure-cook the beef for about 40 minutes, or until tender. For a regular pot, simmer the beef over low to medium heat for about 60–90 minutes, depending on the size and cut of the beef.

Once the beef is tender, add the drained radish (Image 10). Simmer over medium heat for another 10 minutes, or until the radish is soft and slightly translucent.

Add the sliced green onions (Image 11), followed by the fish sauce, salt, pepper, and mushroom powder (Image 12). Stir well, taste the broth, and adjust the seasonings as needed.

Serve the Korean beef soup with radish hot with steamed rice.

Serving Suggestions

Serve this comforting Korean beef soup with radish hot with a bowl of steamed rice for a simple and satisfying meal. The rice soaks up the light, savory broth and makes the soup even more filling.

For a heartier spread, pair it with a crispy appetizer such as fried shrimp balls. Their crunchy exterior provides a delicious contrast to the tender beef, soft radish, and warm broth.

Add something green to the table with green bean ground beef stir-fry or just simple green bean garlic. The crisp vegetables and savory seasoning complement the mild soup without overpowering it. Kimchi or another tangy pickled vegetable would also work well on the side.

To finish the meal, serve a light peach gum dessert. For something cool and refreshing, try a cucumber juice drink or pineapple mint soda. Their fresh flavors make a lovely contrast to the warm, savory soup.

Korean Beef Soup FAQs

Storage

Allow the Korean beef soup with radish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.

To reheat, warm the soup gently in a pot over medium heat until it is steaming hot. Add a small splash of water if the broth has reduced or become too concentrated during storage.

You can also freeze the soup for up to 2–3 months. For the best texture, freeze it in individual portions and thaw it overnight in the refrigerator before reheating. Keep in mind that the radish may become slightly softer after freezing, but the soup will still taste delicious.

Avoid leaving the soup at room temperature for more than 2 hours, and reheat only the portion you plan to serve.