QiMeal
Soegogi muguk
Soegogi muguk · ready in 49 min · 4 servings · 229 kcal per serving · easy · 9 ingredients
A clear Korean home soup where beef seasons the broth and Korean radish turns tender, sweet, and soothing.
- Prep
- 15 min
- Cook
- 34 min
- Total
- 49 min
- Serves
- 4
- kcal
- 229
- Difficulty
- easy
Ingredients · 4 servings
- 300 gBeef, thinly sliced
- 500 gKorean radish, peeled and cut into thin bite size squares
- 12 gGarlic, minced
- 14 gSesame oil
- 30 mlSoy sauce
- 30 gGreen onion, sliced
- 1600 mlWater
- 3 gSalt
- 1 gBlack pepper, ground
Equipment
stovetop, heavy pot, knife, cutting board, measuring spoons, ladle, skimmer, deep bowl, bowl, wooden spoon, measuring jug, spoon
Instructions
- Gather equipment
Gather measured ingredients, a heavy pot, knife, board, measuring spoons, ladle, skimmer, and 4 deep bowls. · 5 min
What to look for: All ingredients and tools are within reach.
- Cut ingredients
Cut Korean radish into thin bite size squares, slice beef thinly, mince garlic, and slice green onion. · 10 min
What to look for: Radish pieces are even and beef slices are thin.
- Sear beef
Heat sesame oil in the pot over medium heat, add beef, garlic, and soy sauce, then stir until beef loses its raw red color. · 5 min
When it is done: Beef pieces are no longer pink on the outside.
- Add radish
Add Korean radish and stir for 2 minutes, then pour in water and scrape the pot so the browned juices dissolve. · 4 min
What to look for: Broth begins to turn lightly golden and the pot bottom is clean.
- Simmer soup
Boil uncovered, skim foam, then reduce to a gentle simmer until radish turns translucent and beef is tender. · 25 min
When it is done: Beef is tender and reaches 63°C / 145°F internally.
- Season and serve
Season with salt and black pepper, scatter green onion into the hot soup, and serve immediately in deep bowls. · 2 min
What to look for: Green onion looks bright and the broth tastes clean and savory.
Nutrition (per serving)
| kcal | 229 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 7 g |
| of which sugars | 3 g |
| Fat | 15 g |
| of which saturated | 5 g |
| Fibre | 2 g |
| Sodium | 869 mg |
Nutri-ScoreA
Allergens
Contains: gluten, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm gently on the stovetop until steaming throughout, adding a little water if the broth has reduced.
Ingredient substitutions
Beef
- Beef brisket: Slice thinly across the grain so it turns tender in the soup.
Garlic
- Green onion: Use extra green onion only if a softer allium note is preferred.
Sesame oil
- Vegetable oil: Use only when sesame oil is unavailable, since the nutty aroma will be reduced.
Soy sauce
- Salt: Use only enough salt to season the broth, as it will not add the same savory depth.
Green onion
- Garlic: Use sparingly because garlic is stronger and less fresh tasting than green onion.
Salt
- Soy sauce: Add gradually because soy sauce darkens the broth and changes the flavor.
