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)

Directions

  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, kosher 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

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65 Comments:

  1. Vifeng France joined 11/22 & has 3 comments

    I’ve done many recipes of yours. They are all delicious and I love your energy. You make me laugh with your good mood.
    I never been to Korea, I sometimes do recipes I have never tried at a restaurant and they’re always a success.
    Thank you very much. Virginie from France

  2. Iloveanythingkorean Singapore joined 10/21 & has 1 comment

    Hi Maangchi, i went to my butcher just now and he states that brisket is a stew meat so need to be cooked for at least 2 hours. How is it possible that yours can be cooked in 20 minutes? Please advice. Thank you! Btw, i love all your recipes

    • JayS Las Vegas, NV joined 1/19 & has 3 comments

      There are cuts of meat that are more suited as stew meat, and like the butcher said, can be slow cooked for 2 hours or more. However, depending what you make, stew meat can absolutely taste great being cooked in 20 min, such as in this soup. I even marinate stew meat a couple of hours before stir frying and it’s delicious. I’d suggest just experimenting with different cuts of meat to make the same dish; with time and experience, you’ll see the texture AND the taste are quite different with each cut, and that not all certain cuts need to be cooked a certain way. Although, certain cuts are certainly better for certain dishes.

  3. ChrisG New York joined 9/21 & has 3 comments

    Made this soup for the third time, thank you!


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  4. ChristinaC California joined 2/17 & has 6 comments

    I was so inspired by your recent zoom with Michelle Zauner! I made this with .5 lb of leftover 무 that I had in the fridge and some frozen leftover flank steak. Wasn’t expecting it to be so full of flavor without fresh ingredients but it’s fantastic! I haven’t had it since I was a child- it brings back so many memories!


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  5. MaangchiLove Montreal, Toronto joined 8/19 & has 43 comments

    Made the soup again ❤️


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