Sogogi Mu Guk (Beef Radish Soup)
- 12ounces Brisketcut into bite-sized pieces
- 1teaspoon Sesame Oil
- 3tablespoons Guk Ganjang (soup soy sauce)divided
- 3teaspoons Garlicminced
- 1pound Mupeeled
- 3Green Onions
- Saltto taste
12 ounces Brisket (cut into bite-sized pieces) Trim excess fat and cut into bite-sized pieces.
3 tablespoons Guk Ganjang (soup soy sauce) (divided) 3 teaspoons Garlic (minced) 1 teaspoon Sesame Oil In a bowl, combine beef with 1 1/2 tablespoon guk ganjang, 2 teaspoons garlic, and sesame oil. Mix well and set aside.
1 pound Mu (peeled) Cut my into 1 to 1/2-inch squares, about 1/4-inch thick.
Heat a large pot to medium-high heat. When the pot is hot, add the marinated beef and sauté until the meat is browned on all sides.
Add 8 cups of water and cover with a lid. Simmer on medium heat until the beef becomes tender, about 10 minutes. Remove any scum that froths on the top with a skimmer or spoon.
Add mu. Cover and cook until mu is tender, about 10 minutes.
3 Green Onions Roughly chop green onions into 1/2-inch lengths.
When the mu is tender, add remaining garlic (1 teaspoon), guk ganjang (1 1/2 tablespoons), and green onions. Add salt to taste. Cook for another 3 to 5 minutes for the flavors to develop together.
When the soup is done cooking, turn the heat off.
Ladle soup into bowls and serve with side of rice and your favorite banchan.