Korean

Soegogi Muguk (Beef and Radish Soup)

Name: Soegogi Muguk (Beef and Radish Soup)
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3/4 lb beef brisket, thinly sliced; 1 lb Korean radish (mu), cut into thin 1-inch squares; 1 Tbsp toasted sesame oil; 4 cloves garlic, minced, and 2 tsp soy sauce; 6 cups water and 3 scallions, sliced

A clean, comforting clear soup of tender beef and sweet Korean radish simmered until the broth turns mellow and deeply soothing.

45 minutes

Serves 2

Lunch

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Heat the sesame oil in a pot over medium heat and stir-fry the sliced beef for 2 to 3 minutes until it loses its raw color.

2
Add the radish squares and minced garlic and saute for another 3 minutes until the radish edges turn slightly translucent and fragrant.
3
Pour in the water and the soy sauce, bring to a boil, then reduce to a gentle simmer, skimming away any foam that rises.
4
Simmer uncovered for 25 to 30 minutes until the radish is soft and almost melting and the broth tastes naturally sweet.
5
Season with 1 tsp salt to taste, stir in the sliced scallions, and simmer 2 minutes more.
6
Ladle into bowls and serve piping hot with a bowl of steamed rice.

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