This light, nourishing South Korean soup combines chunks of beef and sliced Korean radishes (mu). The soup is based on a mild broth which is seasoned and flavored with fish sauce, onions, garlic, or soy sauce, but different varieties that may be flavored with soybean paste or chili flakes.
The dish is usually served with rice and kimchi, as well as various other Korean side dishes (banchan).
Korean Beef Radish Soup | (쇠고기무국 -Soegogi Muguk)
Course: SoupsCuisine: KoreanDifficulty: Easy4
servings15
minutes30
minutes300
kcal45
minutesThis light, nourishing South Korean soup combines chunks of beef and sliced Korean radishes (mu). The soup is based on a mild broth which is seasoned and flavored with fish sauce, onions, garlic, or soy sauce, but different varieties that may be flavored with soybean paste or chili flakes.
Ingredients
½ pound beef brisket, cut into small pieces
½ pound Korean radish or daikon, washed and peeled
2 green onions, sliced thinly diagonally
4 garlic cloves, minced
1 tablespoon fish sauce (or soup soy sauce)
1 teaspoon kosher salt
7 cups water
Directions
- Slice the radish thinly into bite size pieces about 1½ x 1½ inch and ¼ to 1/8 inch thick.
- Put the radish and water into a pot. Cover and bring it to a boil over medium high heat for about 15 minutes.
- Add the beef and garlic. Turn down the heat to medium and cook for 25 minutes. Add fish sauce, kosher salt, and chopped green onion.
- Cook another 5 minutes and remove from the heat.
- Ladle into a bowl. Serve with rice, kimchi, and more side dishes.