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!