Beef & Radish Soup
This comforting Korean beef and radish soup, or Soegogi Muguk, is a soul-warming dish beloved for its clean, light, and deeply savoury profile. Featuring tender slices of beef and sweet, translucent radish simmered in a clear broth, this simple soup is the ultimate home-cooked meal. Best enjoyed steaming hot with a bowl of rice and spicy kimchi, it is an effortless yet incredibly flavourful classic.
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
The seasoning can be tailored using Korean soup soy sauce, fish sauce, or salt depending on your preference for depth and umami, though fish sauce is highly recommended for its richness.
Simmer the beef and radish together for approximately 25 minutes before adding the final seasonings, allowing the flavours to meld and the radish to reach a delicate, translucent state.
This soup is exceptionally versatile and pairs best with a simple side of rice and spicy radish kimchi for a complete, traditional Korean dining experience.
The radish should be sliced relatively thinly to ensure it cooks through evenly and absorbs the savoury beef broth effectively during the simmering process.
Prepare Ingredients
Peel and slice the radish into thin, bite-sized pieces, then cut the beef into small cubes and prepare the minced garlic and chopped green onions.
Boil Broth
Combine the radish and water in a large pot and bring to a boil over medium-high heat.
Simmer
Add the beef and minced garlic to the pot, cover, and allow it to simmer for 25 minutes until the beef is tender and the radish is translucent.
Season
Stir in the fish sauce, salt, and green onions, and continue to cook for an additional 5 minutes to allow the flavours to deepen.
Serve
Remove from the heat and serve the hot, aromatic soup in bowls alongside steamed rice and kimchi.
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Ingredients
| Beef | 225 g |
| Radish | 225 g |
| Water | 1.6 L |
| Garlic | 4 cloves |
| Green Onions | 2 |
| Fish Sauce | 1 tbsp |
| Salt | 1 tsp |
