📝 About This Recipe
Sogogi Muguk is a quintessential Korean comfort food, a clear and nourishing soup that balances the savory depth of beef with the natural sweetness of Korean radish. Known for its clean, 'siwon-han' (refreshing) taste, this dish is a staple in Korean households, often served as a soothing remedy for cold weather or a gentle breakfast. The magic lies in the slow-simmered broth and the precise seasoning of toasted sesame oil and soy sauce, creating a bowl that is both light and incredibly satisfying.
🥗 Ingredients
Main Ingredients
- 250 grams Beef brisket or flank steak (cut into bite-sized, thin pieces)
- 450 grams Korean radish (Mu) (peeled and sliced into 1-inch squares, 1/8-inch thick)
- 7 cups Water (filtered water is best for a clean broth)
- 2 stalks Green onions (diagonally sliced)
The Aromatics and Seasoning
- 1 tablespoon Toasted sesame oil (high quality for best aroma)
- 1 tablespoon Garlic (minced)
- 1.5 tablespoons Soup soy sauce (Guk-ganjang) (saltier and lighter in color than regular soy sauce)
- 1/2 teaspoon Fine sea salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly ground)
Optional Depth Boosters
- 1 piece Dried Kelp (Dashima) (2x2 inch square for extra umami)
- 1 teaspoon Fish sauce (optional, for added complexity)
👨🍳 Instructions
-
1
Begin by soaking the sliced beef in a bowl of cold water for about 10 minutes to remove excess blood, which ensures a crystal-clear broth. Drain and pat dry with paper towels.
-
2
Prepare the radish by peeling the skin and slicing it into thin, bite-sized squares (approximately 1 inch wide and 1/8 inch thick). Consistency in size ensures even cooking.
-
3
In a heavy-bottomed pot or Dutch oven, heat the toasted sesame oil over medium heat.
-
4
Add the beef to the pot and sauté for 2-3 minutes until the exterior is no longer pink and the meat is fragrant.
-
5
Add the sliced radish to the beef and continue to sauté for another 3-4 minutes. The radish should become slightly translucent at the edges.
-
6
Pour in 7 cups of water and add the dried kelp (if using). Increase the heat to medium-high and bring the soup to a rolling boil.
-
7
Once boiling, use a fine-mesh skimmer or spoon to remove any gray foam or impurities that rise to the surface. This is crucial for a clean, professional-looking soup.
-
8
Remove the dried kelp after 5 minutes of boiling to prevent the broth from becoming slimy.
-
9
Reduce the heat to medium-low, cover with a lid, and simmer gently for 20-25 minutes. The radish should be completely soft and the beef tender.
-
10
Stir in the minced garlic and the soup soy sauce. The soup soy sauce provides the essential 'umami' base without darkening the broth too much.
-
11
Taste the broth. Add the sea salt and optional fish sauce to reach your desired level of savoriness.
-
12
Add the sliced green onions and a generous crack of black pepper. Let it simmer for just 1-2 more minutes to soften the onions.
-
13
Turn off the heat. Give the soup one final stir and serve piping hot in deep bowls.
💡 Chef's Tips
Always use 'Guk-ganjang' (soup soy sauce) rather than regular soy sauce to keep the broth clear and light in color. If you cannot find Korean radish (Mu), Daikon radish is a suitable substitute, though it is slightly less crunchy. Don't skip the step of skimming the foam; it's the difference between a cloudy soup and a beautifully clear broth. For a deeper flavor, you can use brisket and simmer it as a whole block first, then slice it, but the sautéing method provided is faster for weeknights. Leftovers taste even better the next day as the radish continues to release its sweetness into the broth.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice. Pair with a side of well-fermented Baechu-kimchi (napa cabbage kimchi) for a spicy contrast. Include a small side of seasoned bean sprouts (Sookju Namul) for added texture. For a complete meal, serve alongside a protein like Galbi (short ribs) or Bulgogi. A cup of warm barley tea (Bori-cha) makes for a perfect post-meal palate cleanser.