🇰🇷 South Korea · Food
Beef and Radish Soup (Sogogi-muguk)
By eatmundo · August 3, 2026
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.
Ingredients
check them off as you prepareHow 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 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.
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