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Seogogi Mu Guk. It’s Korean Beef and Radish Soup!

For a quick Korean lesson: Seogogi (pronounced “soh-go-gee”) means Beef and Mu (pronounced “moo”) means radish.

Now, this is a classic soup that all Koreans grow up eating. I had this soup for breakfast at least once a week during my childhood.

Seogogi Mu Guk is a popular choice as it has a clean, light and refreshing taste.

Served with a bowl of hot rice and a few banchans – it’s the very definition of Korean homecooking!

The initial flavoring comes from sautéing beef and Korean radish in sesame oil.

This flavor is then combined with starchy rice water (or anchovy-kelp broth).

As the radish pieces boil, its sweet liquid is drawn out into the broth and becomes even more pronounced.

(When we say sweet, we are not referring to a candy-level sweetness, more like a subtle savory sweetness)

Finally, we season this broth with a touch of salty soy sauce, fragrant garlic and diced spring onions!

Very simple no?

The classic way is to cut the radish into small cubes or thin rectangles - but we like to give it a more rustic look.

Cut the radish in half, lean the radish to one side and shave off asymmetrical pieces.

We also recommend using the white portion of Korean radish. This has a “sweeter” taste than the green portion.

For best taste, use either rice water or anchovy-kelp stock broth!

If for some reason, the soup tastes slightly salty – add in a few dashes of water. If it tastes bland, add in a few pinches of salt.

And don’t forget that bowl of rice on the side.

Alrighty Neighbors, I hope you enjoy this classic Korean soup!

If you make it at home – tag us on IG! We love to browse through theses photos in the morning. 😉

-Daniel out 🕺

Seogogi Muguk - Korean Beef and Radish Soup

4.25 from 8 votes

Take out a mixing bowl or rice cooker bowl. Pour some rice in and then fill with water. Give the soaking rice a few stirs with your hands. Then pour out this starchy rice water into another mixing bowl - this will be the broth for our soup. Measure 5 cups of it.
(Alternatively, you can also make anchovy-kelp broth.. or use plain water)
Continue cooking your rice - we'll want to eat it with our soup at the end.

Pat-down the beef brisket with paper towels to wipe-off excess blood/liquid. Then use a knife and cut the beef into small bite-sized pieces. Don't cut them thick - we want them thin!
Now cut the Korean Radish in half. We recommend using the white-colored portion (as opposed to the green part) - it tastes better! Peel the radish portion first. Then lean it to one side and use a knife to carefully cut off asymmetrical pieces (reference video).
Mince your garlic (1 Tablespoon). Then cut a stalk of Spring Onion into thin slices - we recommend using the green portion for color contrast. Set aside for now.

Take out a large pot. Put it on medium-high heat. Place in Toasted Sesame Oil (2 Tablespoons). Once the oil gets hot, place in the beef pieces (200 grams). Stir-fry until the beef loses most of its red color. Then add-in the Korean Radish pieces (3-4 cups). Stir-fry for 1-2 minutes or until the radish starts to sweat.
Then add in the 5 cups of Rice Water (or anchovy-kelp broth). Wait until it comes to a boil. Then use a soup ladle to skim the scum off the surface.
Now, let's season the soup. Add in Soy Sauce (2 Tablespoons) and Minced Garlic (1 Tablespoon). Place a lid-on. Reduce the heat to a medium-low. Let it gently boil for 10-15 minutes or until the radish turns very soft.
After 10-15 minutes, take a sip of the soup. (You can add a dash of water if its tastes salty.) Then add in Black Pepper (2-3 cracks). And add a handful of Spring Onions Slices.
Serve in a bowl - alongside a bowl of hot rice!

Tried this recipe?Tag us at @efutureneighbor with your dish!

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