By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Beef and Radish Soup (Sogogi-muguk). The percentage is the share of ingredients the two recipes have in common.
Braised Beef Brisket with RadishIn China · same ingredients62%
Braised Tofu Skin (Lu Dou Pi)In China · same ingredients57%
Smashed Garlic EggplantIn China · same ingredients57%
A comforting, clear, and nutritious beef soup that showcases the sweetness of Korean radish. It is a staple home-cooked meal known for its clean and soothing flavors.
According to eatmundo's ingredient comparison, the closest dish to Beef and Radish Soup from another cuisine is Braised Beef Brisket with Radish (China): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 500g of beef brisket into small bite-sized pieces.
- 2
Peel 300g of radish and slice it into thin, rectangular pieces about 0.5cm thick.
- 3
In a large pot, add the beef, 1 tbsp sesame oil, and sauté over medium heat until the meat turns slightly brown.
- 4
Add the radish pieces and stir for 2 minutes to coat them in the beef fat.
- 5
Pour in 1.5 liters of water and bring the pot to a boil over high heat.
- 6
Skim off any foam or fat rising to the surface with a spoon to ensure a clear broth.
- 7
Add 4 tbsp soy sauce, 1 tbsp sugar, and 4 minced garlic cloves; reduce heat to low.
- 8
Simmer covered for 25 minutes until the radish is translucent and soft.
- 9
Garnish with sliced green onions before serving piping hot.
Frequently Asked Questions
What is Sogogi-muguk?
Sogogi-muguk is a clear Korean beef and radish soup. It consists of brisket simmered with radish, garlic, and soy sauce, and is typically served as a mild, restorative meal alongside rice.
What is the best cut of beef?
Brisket or flank is ideal as they provide the best depth of flavor for long simmering.
Can I use regular radish?
Korean radish is crunchier and sweeter; if using daikon, adjust seasoning as it is slightly more watery.
Is this soup clear?
The secret to a clear broth is to consistently skim the surface foam during the first boil.
Can I keep this in the fridge?
Yes, it actually tastes better the next day as the flavors deepen, but store it in an airtight container for up to 3 days.
