Soegogi Muguk (쇠고기뭇국 (Soegogi mutguk))
Overview
Soegogi muguk is a clear Korean soup of beef and white radish, one of the most common soups on the everyday table. Thin slices of beef brisket or shank are stir-fried briefly in sesame oil with flat squares of Korean radish, called mu, then covered with water and simmered. The broth is seasoned with minced garlic and guk-ganjang, the light, salty soy sauce made for soups, and the radish cooks until it turns soft and translucent and gives the broth a mild sweetness. It is finished with sliced spring onion and black pepper and eaten with rice and kimchi. Some cooks in the south of Korea make a spicy red version with chilli flakes.
History
Guk, soups eaten with rice, are a basic part of every Korean meal, and beef and radish soup is one of the simplest and most widely made. It is often served at ancestral memorial rites, called jesa, where a clear beef and radish soup is placed on the table, and it remains a common soup for family meals throughout the year.
Main ingredients
Beef brisket, korean radish, garlic, soup soy sauce, sesame oil, spring onion. The soup is built on clear beef and radish broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · More soups from South Korea
Recipe
Method
- 12 min
Stir-fry the beef in the sesame oil for 2 minutes.
- 22 min
Add the radish and stir-fry for 2 minutes more.
- 3
Pour in 1.5 l water, bring to the boil and skim.
- 425 min
Add the garlic and soup soy sauce and simmer for 25 minutes until the radish is translucent.
- 5
Season with salt, add the spring onion and pepper and serve with rice.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
