Beef and Radish Guk (소고기 무국) is a Korean soup that is eaten daily. This can be good for people who like Korean food, but cannot eat spicy food. The marinated beef and radish gives great flavor to the broth, and the texture of cooked radish with tender beef is good together. Try it someday. 🙂
Yield: 4 Servings
Short Korean Lesson
- Non (눈) = Eye
- Ko (코) = Nose
- 5 oz Beef
- 1 lb Korean Radish
- 5 Cups Water
- 2 Green Onions
- 3 Tbsp Soup Soy Sauce
- ½ Tbsp Sesame Oil
- ¼ tsp Salt
- ½ tsp YounDoo (Optional)
- 2 Tbsp Green Onions, Finely Chopped
- 1 Tbsp Garlic, Minced
- 2 tsp Soup Soy Sauce
- 1 tsp Cooking Wine
- ½ tsp Sesame Oil
- ¼ tsp Black Pepper
Chop about 5 ounces of beef thinly. Any cut of beef for soup would be good, such as brisket.
Combine the beef, 2 Tbsp of finely chopped green onions, 1 Tbsp of minced garlic, 2 tsp of soup soy sauce, 1 tsp of cooking wine, ½ tsp of sesame oil, and ¼ tsp of black pepper. Set it aside for at least 10 minutes to marinate.
Dice 1 pound of peeled Korean radish into 1-inch cubes. As an alternative, you can slice it instead.
In a heated pot, add ½ Tbsp of sesame oil, the marinated beef, and the radish. Fry it for about 3 minutes on medium-high.
3 minutes later, pour 5 cups of water into the pot. Once the soup starts to boil, cook for another 13 minutes on high.
Occasionally, remove the foam from the surface of the soup.
Add 3 Tbsp of soup soy sauce. Taste it and add about ¼ tsp of salt. Depending on your tastes, adjust the saltiness. If you have YounDoo, add ½ tsp of it in this step.
Chop 2 green onions into 2 inch lengths. If the green onions are thick, slice them. After the soup has boiled long enough, add the chopped green onions and cook for 2 more minutes.
Serve it with rice and other Korean side dishes. Enjoy!