Soegogi-muguk is a light and comforting Korean soup made with tender beef slices and daikon radish simmered in a savory broth.
It’s mild but deeply satisfying, perfect for breakfast, lunch, or a soothing dinner.
To make it, start by sautéing 200g thinly sliced beef (ideally brisket or flank) in a pot with 1 tsp sesame oil until browned. Add 4 cups of water, bring to a boil, and skim off any foam. Then add 300g of sliced Korean radish (mu or daikon) and cook on medium heat for 20 minutes until tender.
Season the soup with 1 tbsp soy sauce, 1 tsp minced garlic, 1 tsp dashida (Korean beef stock powder), a pinch of black pepper, and salt to taste.
Simmer for another 10 minutes to let all the flavors blend.
Finish with chopped shallots or green onion on top. Serve hot with a bowl of rice for a nourishing, everyday Korean meal.
Try it out yourself—the full cooking process is shown clearly in the video below!
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