Seogogi Mu Guk 소고기 무국 (Beef and Radish Soup) – A CLASSIC Korean soup that’s healthy and delicious!

Seogogi Mu Guk, or Beef and Radish Soup, is a unique and delicious Korean soup that is both hearty and comforting. It’s usually made with only two main ingredients – beef and radish – but it packs a flavorful punch. This dish has been around for centuries, and its popularity persists today due to its simplicity of preparation as well as its robust taste. So if you’re looking for an easy-to-make yet tasty meal, then look no further than Seogogi Mu Guk! In this blog post we’ll take a closer look at this classic Korean recipe so you can make it yourself in your own kitchen.

The History of Seogogi Mu Guk – A Classic Korean Dish With Deep Roots

Seogogi Mu Guk dates back hundreds of years, when the Joseon Dynasty ruled Korea from 1392 until 1897. During this time period, many different dishes were created which are still popular today – including one such dish known as seolleongtang (ox bone soup). While seolleongtang was originally served with ox bones simmered in water overnight to create an intensely flavored broth, over time people began to incorporate radish instead of the ox bones. As a result, Seogogi Mu Guk was born!

Deciphering the Ingredients and Preparing Seogogi Mu Guk

Though Beef and Radish Soup may look complicated, it’s actually quite simple to prepare. The two main ingredients are beef (seogogi) and radish (mu). The beef used is usually sirloin that has been cut into small chunks or slices, while the radish can be either white or daikon. Additionally, salt and spices are added to enhance flavor. All of these ingredients are then simmered together in water for several hours until they become tender – creating a flavorful broth and meltingly tender meat.

Enjoying Seogogi Mu Guk – Comfort Food at its Finest

Once the soup has been cooked and all of the ingredients have simmered together, it’s time to enjoy! Seogogi Mu Guk is most often served with a bowl of rice. It can also be topped with sesame oil, chopped green onions, or even eggs for an extra special touch. For those looking for a more complete meal, side dishes such as kimchi (Korean fermented cabbage) are also commonly enjoyed alongside this classic Korean dish.

Seogogi Mu Guk is not only tasty but easy to make too – so why not give it a try? Whether you’re looking for comfort food on a cold winter night or just want something simple yet delicious to make for dinner, this classic Korean dish is sure to please. So why not give it a go and see for yourself? Jal Meokkessumnida!

SEE THE FULL RECIPE BELOW!

Seogogi Mu Guk

5 from 1 vote

Course: Main, SoupsCuisine: KoreanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories per Serving

165

kcal

Total time

50

minutes

Seogogi Mu Guk, or Beef and Radish Soup, is a unique and delicious Korean soup that is both hearty and comforting. It’s usually made with only two main ingredients – beef and radish – but it packs a flavorful punch.

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Ingredients

US Metric

• 300 grams 300 grams Beef Sirloin (or any other cut, thinly sliced)

• 230 grams 230 Korean Radish (thinly sliced into bite size pieces)

• 3 tbsp 44.36 ml Soy Sauce

• 3 tsp 14.79 ml Sesame Oil

• 7 cloves 7 cloves Garlic (peeled and minced)

• 3 3 Scallions (chopped)

• 8 cups 1892.7 ml Water (or Anchovy-Kelp Broth)

• Salt and Pepper to Taste

Directions

• Marinate the beef with soy sauce, sesame oil, and half of the minced garlic in a medium bowl. Mix thoroughly. Set aside.
• Cut the radish into bite-sized pieces (1 to 1.5 inches square and approximately 1/4 inch thick). The scallions should be cut into 1 to 1.5-inch pieces.
• Cook the beef in a medium pot until all of the pieces are pale brown.
• Pour 8 cups of water into the pot and bring it to a boil.
• Skim the foam or scum and fat off. Turn the heat down to medium-high and let it boil for 15 minutes with the lid on.
• Then add the Korean Radish and the rest of the minced garlic. Stir and cook for another 10 minutes, or until the radish is very soft.
• Take a sip of the soup after 10 to 15 minutes. The color of the soup shouldn’t be too dark. Salt and pepper can be added to taste. Boil for three more minutes.
• Take off the heat and serve with hot rice and kimchi.

Recipe Video

Equipment

• Dr. Hows Twinkle Stove MiniGET IT
• Non-stick 24cm Copper Forged CasseroleGET IT
• Naturehike Stainless Wood Fork SpoonGET IT

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