Sogogi Mu Guk (Beef Radish Soup)

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Nancy Cho

Ingredients

  • 12
    ounces Brisket
    cut into bite-sized pieces
  • 1
    teaspoon Sesame Oil
  • 3
    tablespoons Guk Ganjang (soup soy sauce)
    divided
  • 3
    teaspoons Garlic
    minced
  • 1
    pound Mu
    peeled
  • 3
    Green Onions
  • Salt
    to taste

Instructions

1
12 ounces Brisket (cut into bite-sized pieces) Trim excess fat and cut into bite-sized pieces.
2
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.
3
1 pound Mu (peeled) Cut my into 1 to 1/2-inch squares, about 1/4-inch thick.
4
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.
5
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.
6
Add mu. Cover and cook until mu is tender, about 10 minutes.
7
3 Green Onions Roughly chop green onions into 1/2-inch lengths.
8
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.
9
When the soup is done cooking, turn the heat off.
10
Ladle soup into bowls and serve with side of rice and your favorite banchan.
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