Spicy Beef & Radish Soup, Sogogi Mu Guk
소고기무국
How about a spicy, hearty soup for dinner? You will be surprised how well Korean radishes go with this spicy beef broth. Pair it with rice, kimchi and grilled seaweed. Mmmm. Heaven.
Buy Korean ingredients online here.
How about a spicy, hearty soup for dinner? You will be surprised how well Korean radishes go with this spicy beef broth. Pair it with rice, kimchi and grilled seaweed. Mmmm. Heaven.
Buy Korean ingredients online here.
INGREDIENTS
shop these ingredients online »| 6 oz | Beef (cubed for stew) 국거리소고기 | Buy |
| 1 tbs | Garlic (minced) 다진 마늘 | Buy |
| 3 | Green Onion 파 | Buy |
| 12 oz | Korean Radish 무 | Buy |
| 2 oz | Soybean Sprouts 콩나물 (optional, use more radish instead) | Buy |
| 1½ tsp | Salt 소금 | Buy |
| ¼ tsp | Black Pepper 후추 | Buy |
| 1 tbs | Gochugaru, Korean Hot Pepper Flakes 고춧가루 (use 1 tbs for medium spiciness) | Buy |
| 2 tbs | Sesame Oil 참기름 | Buy |
| 7 cups | Water 물 | Buy |
Optional Ingredients and Substitutions
Soybean sprouts: can be omitted or can be replaced with mung bean sprouts. If you are not using any sprouts, increase the amount of radish to 700g (about 1 medium sized Korean radish).
Korean radish: Using North American radish is NOT recommended. You can find Korean radish (also called Japanese radish, Daikon, Chinese radish) in local Korean market or Asian market.
Gochugaru (Korean red chili flakes): Gochugaru (Korean red chili flakes) is a great addition to this soup. However, if you cannot tolerate any spiciness, you can omit it.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
instructions |
photos |
summary |
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Ingredient amounts in the recipe instructions are for the default serving size. |
Click to enlarge photos. |
Ingredient amounts in the recipe summary are for the default serving size. |
1. Soybean SproutsRemove heads and tail from soybean sprouts. Wash them thoroughly and drain water in a strainer. Soybeans sprouts are optional. If you are not using sprouts, increase the amount of radish slightly. |
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1
Remove
Wash |
2. Cut RadishCut Korean radish into thin squares (1” X 1” X ⅛” or 2cm x 2cm x 0.2cm). |
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2
Slice
(1” X 1” X ⅛” or 2cm x 2cm x 0.2cm) |
3. Cut Green OnionCut 2 green onions diagonally into 1” (2cm) pieces. |
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3
Cut 2 green onions
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4. Stir-fryPut gochugaru (red chili flakes, use 1 tbs for medium spiciness), sesame oil, minced garlic and cubed beef stew meat in a pot and stir-fry on medium heat for 2 min. Add the sliced radish and keep stir-frying for 3 min. Making sure nothing is sticking to the pot. If it starts to stick, add a little bit of water. The meat should not get browned. |
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4
Stir-fry
Add sliced radish Stir-fry
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5. BoilPour water into the pot and boil with a lid on high heat for 20 min. Add cut green onion, salt and black pepper and boil on medium heat for 10 min. |
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5
Add water Boil with a lid
Add
Boil Med Heat |
6. FinishThen, add prepared soybean sprouts into the soup and boil with a lid on medium heat for 10 min. Taste and season with salt if necessary. |
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6
Add
Boil with a lid
Taste & season if necessary |
7. DoneServe in a bowl with rice. Enjoy! |
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7
Enjoy! |
2 min
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