Sogogimutguk || Beef and Radish Soup, 牛肉萝卜汤, 牛肉蘿蔔湯, 牛肉入り大根スープ, 소고기뭇국 1

Sogogimutguk is a classic Korean soup that features tender beef and radish in a clear, flavorful broth. It’s a simple yet satisfying dish that’s perfect for any occasion.

Yields: 3 servings / Prep time: 20 minutes / Cook time: 45 minutes

Ingredients:

• 220-250g beef brisket or flank (lean cut)
• 250g radish, thinly sliced
• 1 green onion, finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon Korean soy sauce (guk-ganjang)
• 2 tablespoons fish sauce (or anchovy sauce)
• Pinch of salt
• Pinch of black pepper
• 1.4-1.5 liters water

Instructions:

1. Prep: Cut beef into bite-sized pieces and rinse under cold water to remove any blood. Thinly slice radish and finely chop green onion.
2. Sauté: Heat sesame oil and vegetable oil in a large pot over medium heat. Add beef and radish and sauté until browned and fragrant.
3. Simmer: Pour in water, Korean soy sauce, and fish sauce. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes.
4. Skim and Cook: Skim off any foam that forms on the surface. Continue simmering for an additional 10 minutes, or until the radish is tender and the broth is clear.
5. Finish: Stir in minced garlic and green onion. Simmer for 1 minute more to infuse flavors. Season with salt and pepper to taste.

Tips and Variations:

• For a deeper flavor, you can lightly toast the radish slices before adding them to the pot.
• If you prefer a thicker broth, you can add a cornstarch slurry (mix cornstarch with a little cold water) to the soup and simmer for a few more minutes.
• To make the soup vegetarian, substitute the beef with firm tofu or mushrooms.
• For a spicier kick, add a pinch of red pepper flakes or a sliced chili pepper.
• Serve hot with a bowl of steamed rice.