Beef and Radish Soup: Muguk

On May 1, 2025 by admin With 0 Comments - Cooking

Korean beef and radish soup, or sogogi muguk, is a flavourful and nutritious soup which is easy to make quickly. There are only a handful of ingredients and everything is cooked in one pot.

Ingredients

  • 150gr (5-6oz) beef brisket point sliced thinly against the grain
  • 250gr (8oz) Korean radish
  • 15ml (1 tablespoon) sesame oil
  • 5 or 6 cloves garlic sliced thin or minced
  • 15ml (1 tablespoon) Korean soup soy sauce (gukgangjang)
  • 2 or 3 green onions (scallions)
  • 750ml (3cups) water approximately
  • salt and pepper

I used beef brisket in this recipe because I can get it easily and I like that it is lean and tender at the same time. If you can’t get brisket, you can use almost any other good cut of beef. Lean cuts from the round will be a little chewier but still delicious: cut them thin. If you want to put premium steak cuts in here, go right ahead. I have even made this with ground beef in a pinch.

Don’t use regular soy sauce. Korean gukganjang or soup soy sauce can be found at any Korean grocer. Regular soy sauce is a poor substitute. If you can’t find soup soy sauce, substitute with a good quality fish sauce.

The meat to radish proportion can vary. This one I am making has a pretty generous amount of meat. Feel free to use a little less or, even more if you want to load up on protein.

Process

raw ingredients for korean beef and radish soup muguk
Raw ingredients.
shows marinating beef and garlic and soup soy sauce for beef and radish soup
Thinly slice beef and garlic. Stir together with soup soy sauce. You can also mince garlic instead of slicing.
Allow to marinate for at least 15 minutes. I left mine for 2 hours but you don’t have to.
shows how to chop radish into bite sized pieces
Chop up radish into bite sized chunks
cooking beef in sesame oil on stove for muguk korean beef and radish soup
Cook beef in the sesame oil over medium high heat. The meat may release a lot of water. Let it cook until it becomes almost dry.
showing point where beef is cooked enough to add radish for muguk
This looks good. The beef has browned a little and there is just a little juice left.
radish is added to the pot
Stir in the radish pieces
topping up with water into pot
Add enough water to cover. I used around 750ml/3cups
showing simmering pot of korean beef and radish sour muguk
Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until radish is tender. After cooking, taste it and add pepper if you like. Adjust salt as needed.
demonstrating how to chop green onions
Chop green onions.
adding green onions to pot of cooked Korean beef and radish soup
Add them to the soup and remove from heat.
Korean Beef and Radish soup is served on table with kimchi, white rice and cucumber salad

I like to eat this with a bowl of rice and a couple of sides. Today I am having home made kimchi and a cucumber salad. I made kkakdugi yesterday but it is not quite ready yet. Otherwise I would eat it with this dish : )

This recipe will make enough for two medium portions or one very large portion.

If you have any questions or comments, please leave them below. I love to hear from you.

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