Beef and Radish Soup (Seogogi Mu Guk)
Korean radish is a vegetable I wasn’t familiar cooking with until after I married my Korean husband. It’s so versatile and is used for soup stocks, as a side, or in this case as the star of a dish. You can retain it’s crunchy texture as a pickle or cook it down until it’s softened. The vegetable adds a sweet flavor to broth, keeps for weeks in the refrigerator, and is such a chameleon! It’s an essential that I always have on hand.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (4 Servings)
1 LB BEEF (ANY CUT YOU PREFER, I USED RIBEYE)
6 OZ KOREAN RADISH
6 CUPS WATER
1 TBSP FISH SAUCE
1 TSP SALT
1 TSP SESAME OIL
2 TSP GARLIC, FINELY CHOPPED
3 GREEN ONIONS, SLICED
KOREAN SOUP SOY SAUCE
PEPPER
Instructions
Add water and beef in a pot and bring to boil and simmer for 20 minutes.
Remove beef from broth and cut into bite size pieces. Season beef with salt, sesame oil, fish sauce, and garlic.
Skin and cut radish into 1/4 in discs and then 1 inch squares. Add radish and seasoned beef into the broth and bring to a boil and simmer for an additional 20 minutes.
Add desired amount of Korean Soup Soy Sauce.
Ladle to a bowl and serve garnished with green onions and pepper.