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)

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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

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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, 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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52 Comments:

  1. Arlenejo Princeton, NJ joined 6/19 & has 1 comment

    Dear Maangchi
    When I asked the butcher for beef brisket he was unable to give the same as you use. What you use looks like a normal steak but the beef brisket at the store is a large flat roast. Can you offer some advise please. Thank you

    • saltysandman florida joined 11/19 & has 1 comment

      the part of the brisket your butcher is giving you is probably the “flat.” if you ask for the “point” which has much more marbling, and more expensive, it will look more like what maangchi uses. i always ask for as big of point as possible. great for other side dishes like jangjorim.

  2. Khasheesh Allen, Texas joined 3/19 & has 1 comment

    Made this today and it was a success. My husband and I loved it! The recipe and video made it so easy to complete. Thank you!

  3. Javhlan Portugal joined 3/19 & has 1 comment

    hello,
    I have been long term fan of Korean cooking. I tried first in 1996, I think, in Mongolia, I am Mongolian by birth, when there were best Korean restaurant in the capital, named Seoul. the chef was handsome and food was delicious!

    In 1999 I moved to the States and stayed there for 2 years and had great opportunity to be acquinted with Korean families and they invited me for their festivities.

    Finally, in spring 2000 I went to Banff, Canada and discovered real Korean restaurant and every time I visit Banff I will be there for my delicious Korean meals with real side dishes.

    2007 my family went to Japan for holidays, next day we went for strolling in Tokyo and guess what we found Korean restaurant. My husband said we are in Japan we have to eat Japanese. No, the first meal had to be Korean and rest of the time we ate only Japanese meals. We live in Portugal and we had the best Japanese restaurant and of course, no Korean ones :(

    Whenever I go abroad I look for Korean restaurant and London, Berlin, Madrid and Rome I am at eating at Korean restaurant.

    However, I had many and still have many Korean friends who introduced me cooking Korean food and it was great opportunity to discover you too.
    Yesterday for lunch I cooked the soegogi muguk and it was delicious! Keep doing what you are doing and I will learn from you lot!

    Kamsamida
    Thank you


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    • Maangchi New York City joined 8/08 & has 11,773 comments

      Thank you for sharing your story and the photo with me and my other readers! All the dishes look fantastic! I feel you are kind of those who give smiles to everybody with your homemade dishes!

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

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

  5. 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?

  6. 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 .


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  7. 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..


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  8. 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?

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

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

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

    I’m so excited to try making this today!

  11. 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 11,773 comments

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

      • sanne Munich joined 8/14 & has 205 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 205 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!


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          • sanne Munich joined 8/14 & has 205 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.

  12. RaechelM joined 7/15 & has 1 comment

    Maangchi-ssi,

    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 11,773 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.

  13. 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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