Korean Beef Soup with Radish (Soegogi Muguk)

5 from 1 vote

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Lunch, Soup

Cuisine: korean

Diet: Gluten Free, Halal

Servings: portions

Calories: 221kcal

Author: Claudia

Ingredients

500 gr beef brisket
500 gr radish
3 pcs garlic
3 stalk green onion
2 tbsp fish sauce
1 tsp salt
1 tsp mushroom powder
2 litre water

Instructions

Cut off the stem end of the radish, peel it, and slice it into rounds or bite-sized pieces, depending on your preference. Lightly smash the garlic cloves with the side of a knife. Slice the green onions diagonally, then cut the beef brisket into bite-sized pieces.
Place the beef in a pot and cover it with cold water. 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.
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. Bring it to a boil and cook for about 10 minutes to soften its strong aroma. Drain and set aside.
Bring a fresh pot of water to a boil, then add the cleaned beef.
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. Simmer over medium heat for another 10 minutes, or until the radish is soft and slightly translucent.
Add the sliced green onions, followed by the fish sauce, salt, pepper, and mushroom powder. Stir well, taste the broth, and adjust the seasonings as needed.
Serve the Korean beef soup with radish hot with steamed rice.

Notes

Start blanching the beef in cold water. As the water gradually heats, more foam and impurities rise to the surface. Rinse the beef well afterward for a cleaner-tasting broth.
Do not reuse the blanching water. Discard it and begin the soup with fresh water. That extra step helps produce a lighter, clearer broth.
Blanch the radish separately. Briefly boiling the radish helps reduce its strong aroma while allowing it to keep its shape in the finished soup.
Cook the beef until truly tender before adding the radish. Brisket usually needs about 40 minutes in an Instant Pot or 60–90 minutes in a regular pot. Adding the radish too early may make it overly soft before the beef is ready.
Add the seasonings near the end. Fish sauce, salt, mushroom powder, and pepper are easier to adjust once the beef and radish have flavored the broth.
Taste before adding more salt. Fish sauce and mushroom powder may already contain salt, so season gradually to avoid an overly salty soup.
Let the radish become tender but not mushy. It should look slightly translucent and be soft enough to cut easily with a spoon.
Skim off excess fat when needed. Brisket can release quite a bit of fat. Remove some from the surface for a lighter broth, but leave a little for flavor.

Nutrition