🇰🇷 South Korea · Food
Guk-bap (Beef Radish Soup)
By eatmundo · August 3, 2026
A comforting, clear, and deeply savory soup that serves as a staple in many Korean households. It relies on the natural sweetness of radish and the richness of beef brisket for its clean profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 500g of beef brisket into bite-sized strips, ensuring to trim any excess tough gristle.
- 2
Cut 300g of Korean radish into thin, rectangular pieces about 0.5cm thick, which helps them cook evenly.
- 3
Place the beef into a heavy-bottomed pot over medium heat and sauté until it turns light brown and releases its fats.
- 4
Add the radish pieces to the pot and stir-fry for 3 minutes until the edges begin to turn translucent.
- 5
Pour in 2 liters of water, bring to a rolling boil, and then immediately turn the heat to low.
- 6
Use a fine-mesh spoon to skim off the foam and impurities floating on the surface for a crystal-clear broth.
- 7
Add 2 tablespoons of soup soy sauce and 4 minced garlic cloves; cover the pot and simmer for 30 minutes until the radish is tender enough to melt on your tongue.
- 8
Stir in 1 teaspoon of salt and the chopped green onions just before serving to maintain their bright color and fresh crunch.
Frequently Asked Questions
What type of radish works best?+
Korean mu (radish) is ideal for its sweetness, but daikon is a suitable substitute.
Why use soup soy sauce?+
Soup soy sauce (guk-ganjang) is saltier and lighter in color, ensuring the broth stays clear.
Can I use different beef cuts?+
Brisket is preferred for the depth of flavor it imparts during long simmering.
How do I make the soup clearer?+
The secret is patient skimming of the foam that rises during the initial boiling stage.
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