Korean

Serving

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

16 min prep

25 min cook

Contains common allergens

Sesame Soy Wheat

In the app, Listahan checks these against your household automatically.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

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.

Soegogi Muguk (Beef and Radish Soup) — plated and served — Serving moment. How Soegogi Muguk (Beef and Radish Soup) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

65/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 72

Great leftovers 87

Pantry-friendly 64

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

530

Calories

46 g

Protein

10 g

Carbs

33 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Soegogi Muguk is a clear, gentle soup of thinly sliced beef and Korean radish, a homey everyday staple. The radish simmers until sweet and translucent in a clean, lightly seasoned broth. It is the kind of mild, comforting soup that rounds out a weeknight Korean meal.

Listahan note

This version sautes the beef and radish in sesame oil first to build flavor, then simmers them in a clear broth seasoned simply with soup soy sauce.

Technique cues

Saute the beef and radish in sesame oil first for a deeper, rounder broth.
Simmer the radish until it turns sweet and translucent.
Season lightly so the soup stays clean and mild.

Kitchen flow

Parallel prep: Slice the beef and radish while the rice cooks.
Make-ahead: The soup keeps and deepens; make it a day ahead.
Leftover move: Leftover Soegogi Muguk (Beef and Radish Soup) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the beef brisket on a fast reheat. This one leans on the Korean radish. Plan around the simmer; that's the slow part.
Cleanup rhythm: One pot; rinse soon, as sesame oil leaves a film.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Thinly sliced beef brisket

Main protein

Purpose: Adds savory depth and tender bites to the clear soup.

Handling: Slice thin and saute with the radish.

Adaptation: Beef chuck works sliced thin.

Korean radish (mu)

Main vegetable

Purpose: Simmers into sweet, translucent pieces that define the soup.

Handling: Cut into thin squares and saute, then simmer until tender.

Adaptation: Daikon is a close substitute.

Sesame oil

Flavor base

Purpose: Toasting the beef and radish in it deepens the broth.

Handling: Saute in it before adding water.

Adaptation: Perilla oil gives an earthier note.

Soup soy sauce (guk-ganjang)

Seasoning

Purpose: Seasons the broth while keeping it pale and clean.

Handling: Season to taste near the end.

Adaptation: Salt works but lacks the fermented depth.

Technique notes

Sauteing first is what gives the broth its depth.
Simmer the radish long enough to turn sweet and soft.
Keep the seasoning light for a clean, comforting soup.

Ingredient swaps

Spicy direction: Add gochugaru for a spicy maeun-version.
Gluten-free direction: Use a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs in place of any wheat-based ingredient, and double-check packaged items for hidden wheat. This one leans on the Korean radish.
Lighter direction: Use less beef and more radish for a lighter bowl.

Serve alongside

Steamed white rice
Kimchi
Seasoned spinach
Gyeran mari (rolled omelet)
Barley tea
Cold water
Green tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 4 days; the flavor improves with time.
Reheat gently on the stovetop until hot.
Freeze up to 2 months; thaw and warm through.

Equipment

Soup pot
Ladle
Cutting board
Sharp knife

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