A clear, comforting Korean soup of beef and daikon radish simmered in a light garlic broth.
Sogogi muguk is a simple, everyday Korean soup pairing thinly sliced beef with daikon radish in a clean, garlicky broth. It's the kind of dish that shows up regularly at Korean family tables, valued for how quickly it comes together and how comforting the mild, savory broth is. Sautéing the beef and radish briefly in sesame oil before adding water builds a deeper base flavor than simply boiling everything together from the start, giving the finished broth more richness despite its light appearance.
Serves 4
Heat sesame oil in a pot over medium heat. Add beef and cook 3-4 minutes until no longer pink.
Add daikon radish and garlic, stirring to combine, and cook 3-4 minutes until the radish softens slightly at the edges.
Stir in soy sauce, then add water or stock.
Bring to a boil, then reduce heat and simmer 20-25 minutes until the radish is fully tender and the broth is fragrant.
Skim any foam that rises to the top in the first few minutes for a cleaner-tasting broth.
Add salt as needed, tasting and adjusting.
Ladle into bowls, garnish with scallions and sesame seeds, and serve hot with rice.
Sauté the beef and radish in sesame oil before adding water — this builds a noticeably deeper flavor than boiling from the start.
Slice the radish thinly and evenly so it cooks through at the same rate as the beef.
Skim the broth in the first few minutes of simmering for a cleaner, less cloudy soup.
Add a beaten egg swirled into the hot broth at the end for extra richness.
Use dried anchovy stock instead of water for a more traditional, savory base.
Add a handful of glass noodles in the last 5 minutes for a heartier soup.
Refrigerate for up to 3 days; the flavor deepens overnight, making it a good make-ahead soup. Reheat gently on the stovetop.
Muguk, meaning radish soup, is a foundational category of everyday Korean soups, prized for its simplicity and the way daikon radish's natural sweetness develops during a long, gentle simmer.
Yes, brisket, chuck, or even thinly sliced sirloin all work well; just slice thinly for quicker, even cooking.
The soup was likely boiled too vigorously, or the initial foam wasn't skimmed off; keep it at a gentle simmer and skim early on for a clearer broth.
Yes, omit the beef and use vegetable stock, relying on the radish and garlic for flavor, though the broth will be lighter overall.
Per serving (380g / 13.4 oz) · 4 servings total
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