Sogogi Muguk (Korean Beef and Radish Soup)
A clear, comforting Korean home-style soup of tender beef and soft daikon radish simmered with garlic, sesame oil and soy. Light, clean and ready in 40 minutes.
Ingredients
Pantry bits
- 250g beef brisket, chuck or blade, thinly sliced into bite-sized pieces
- 1 tbsp sesame oil
- 4 cloves garlic, finely chopped
- 500g Korean radish or daikon, peeled and cut into thin 3cm squares
- 1.5 litres water
- 2 tbsp soy sauce (Korean soup soy sauce if you have it)
- 1 tsp fish sauce
- Salt and black pepper, to taste
- 2 spring onions, sliced
- Steamed rice and kimchi, to serve
Instructions
- Pat the beef dry with paper towel.
- Heat the sesame oil in a large saucepan over medium heat. Add the beef and half the garlic and stir-fry for 2-3 minutes until the beef is no longer pink.
- Add the radish and stir for 2 minutes, until it starts to turn translucent at the edges.
- Pour in the water and bring to the boil. Skim off any foam, then turn down and simmer, partly covered, for 20 minutes until the radish is soft and see-through and the beef is tender.
- Stir in the remaining garlic, soy sauce and fish sauce. Simmer for 2 minutes, then season with salt and pepper.
- Ladle into bowls, scatter with spring onion and serve with rice and kimchi.
About this dish
Sogogi muguk (소고기뭇국) is one of the most common soups on a Korean family table. It is just beef and Korean radish (mu) simmered in water with garlic, sesame oil and soy, yet it ends up surprisingly rich and sweet from the radish. It is the soup many Koreans grew up eating on cold mornings with rice.
It sits alongside miyeok guk and kongnamul guk as an everyday "guk". For a richer beef soup for the weekend, try galbitang, or go spicy with yukgaejang.
Tips for the best result
- Fry the beef and radish in sesame oil before adding water. It builds a deeper flavour than simmering from raw.
- Cut the radish thin and even so it cooks through at the same time.
- Season at the end; the broth reduces a little as it simmers.
Substitutions
- Radish: daikon from the supermarket works well. Korean radish is a little sweeter and firmer.
- Soup soy sauce: regular soy sauce plus a pinch of salt.
- Spicy version: add 1-2 tsp gochugaru with the radish for "gyeongsang-do style" red muguk.
Storage
Keeps in the fridge for 4 days and tastes even better the next day. Freezes well for up to 2 months.
Sogogi muguk FAQs
What is the difference between Korean radish and daikon?
Korean radish (mu) is shorter, fatter and pale green at the top, with denser, sweeter flesh. Daikon is longer and more watery, but tastes very similar in soup.
What cut of beef is best for muguk?
Brisket is traditional because it gives flavour and stays tender. Chuck, blade or even thinly sliced shabu shabu beef all work.
Where can I buy Korean radish in Australia?
Korean grocers stock mu in the fresh section, especially in autumn and winter. Daikon is easy to find at supermarkets and Asian grocers all year.
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