Beef and radish soup

Soegogi-muguk 쇠고기무국

Beef and radish soup is a very popular soup in Korea. The soup is non-spicy, so it’s a perfect choice for children, and it can be whipped up quickly if you have a lot of sudden guests. It’s hearty food best enjoyed with rice, and is a staple in the Korean diet.

Korean beef and radish soup (쇠고기무국)


This is an old recipe with a new video, part of my project to remake all of my old videos into higher quality HD and with original music so they can’t be blocked in some countries on copyright grounds.

Ingredients (serves 2-3)

  • ½ pound beef brisket, cut into small pieces
  • ½ pound Korean radish or daikon, washed and peeled
  • 2 green onions, sliced thinly diagonally
  • 4  garlic cloves, minced
  • 1 tablespoon fish sauce (or soup soy sauce)
  • 1 teaspoon salt
  • 7 cups water



  1. Slice the radish thinly into bite size pieces about 1½ x 1½ inch and ¼ to 1/8 inch thick.
  2. Put the radish and water into a pot. Cover and bring it to a boil over medium high heat for about 15 minutes.Korean radish soupbeef and radish soup
  3. Add the beef and garlic. Turn down the heat to medium and cook for 25 minutes. Add fish sauce, salt, and chopped green onion.
  4. Cook another 5 minutes and remove from the heat.
  5. Ladle into a bowl. Serve with rice, kimchi, and more side dishes.

beef brisket

Korean radish and beef soup

Soegogi Muguk

Beef and radish soup



  1. mkang25 PA joined 7/18 & has 1 comment

    Hello, can you substitute the gukganjang and fish sauce for something else? My kids are allergic

  2. TheFogSings Lynchburg, Va joined 4/18 & has 1 comment

    What beef do you recommend if I dont have brisket? Would thinly sliced sirloin do the trick? If not, which cut?

  3. Naidine TExas joined 9/17 & has 1 comment

    Hi Maangchi,
    The Korean store near my house already knew me lol.
    Since i cook a lot of Korean food …here is my dinner tonight i skip the rice..
    For my children i used potatoe since they don’t Like the raddish.Of course raddish for me here is the photos .

    See full size image

  4. Vey Indonesia joined 6/17 & has 12 comments

    Thank for your recipe, i made it n my mom n my niece like it so much. Me? love it hihi..

    See full size image

  5. Kelly C Malaysia joined 1/17 & has 1 comment

    Hi Maangchi, I don’t eat beef. Can I replace it with pork and which part should I use? Can I use pork ribs?

  6. ZainLovesCooking en52dt joined 8/16 & has 6 comments

    today, i’ve cooked soegogi muguk and it was tasty

  7. QD California joined 8/16 & has 2 comments

    I’m so excited to try making this today!

  8. alexiel100 joined 12/15 & has 3 comments

    Apparently no one around here eats white radish since I’m unable to find it in grocery store. Can I use red radish or maybe potatoes?

    • Maangchi New York City joined 8/08 & has 11,563 comments

      Potato sounds good to me but I would use something else like turnips instead of red radishes.

      • sanne Munich joined 8/14 & has 190 comments

        Turnip gets mushy (I tried! – and loses its spiciness when cooked), so do potatoes.
        Both radish and red radish stay firm when cooked – so no worries about reheating left-overs (if any, but better too much than too little! ;-)).
        Red radishes tend to get pink inside-out and color the broth, too; but that’s not a bad thing.

        Happy Holidays!

        Bye, Sanne.

        • alexiel100 joined 12/15 & has 3 comments

          How much red radish did you put in and did you cook amount of time as directed?

          • sanne Munich joined 8/14 & has 190 comments

            Same amount, just wash them and cut them up as in the recipe.
            Or – even better – leave them whole and cut them up when they’re done. They don’t take too long, and the cooking-time is not critical.

        • OnandawagaMan WNY joined 4/16 & has 1 comment

          Sanne- try black radish. It’s skin is black but the flesh is very white. I believe it’s originally from Eastern Europe or Russia, so you might be able to find it in Munich. Good luck!

          See full size image

          • sanne Munich joined 8/14 & has 190 comments

            Thank you, but I already knew that. :-)
            I use black radish when white radish is not in season.
            alexiel100 had the problem finding white radish.

            Bye, Sanne.

  9. RaechelM joined 7/15 & has 1 comment


    My parents absolutely adored this soup but I think something went wrong. I followed the recipe to every detail, but when the soup was done, there was only a few tablespoons of broth left! My parents didn’t mind because they like stew-like dishes, but I would prefer my soup be a soup. What should I do?

    • Maangchi New York City joined 8/08 & has 11,563 comments

      “…there was only a few tablespoons of broth left” The soup must have been cooked too long or the heat was too high. Add more water and cook or lower the heat.

  10. somi burnaby, Canada joined 1/12 & has 12 comments

    thank you thank you maangchi for this recipe. It is so so delicious. I’ve had it for 4 meals in a row now and I’m still not sick of it! I think this will be my go-to meal when i don’t know what to make. I better make sure I have moo in the fridge always!

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