Korean radish is often used for cooking soup in Korean cuisine. Among different ways to cook it, today I will show you how to make a very spicy and delicious radish and beef soup called MaeUn SoGoGi MuGuk (매운 소고기 무국) in Korean. The tender radish and beef along with flavorful and spicy broth make a perfect soup, especially when you are hungry for something spicy. If you don’t have any appetite or need energy, this soup is recommended. After eating a bowl of soup, you will feel that your mood and condition is improving.
Yield: 3 Servings
Short Korean Lesson
- ManJok (만족) = Satisfaction
- AnSim (안심) = Relief
⏰ The video for this recipe will be started at 5:52.
- 4 Cups Water or Broth
- 3 Cups Korean Radish (1 lb)
- 1 Cup Beef
- 1 Cup Green Onions
- 2 Tbsp Hot Pepper Powder
- 2 Tbsp Soup Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Garlic, Minced
- ¼ tsp Salt
- 2 Pinches Black Pepper
These are all the ingredients we need for this recipe.
Cut 3 cups of peeled Korean radish (1 lb) into 1-inch x 1 ½ x ¼ inch thin pieces. Cut 1 cup worth of green onions into 2 inch pieces.
Chop about 1 cup of beef into small chunks. Any cut of beef for soup would be good, such as brisket.
In a heated pot, add 1 Tbsp of sesame oil.
Then, add the Korean radish and the beef and quickly fry it for about 30 seconds on medium high.
Season it with 2 Tbsp of hot pepper powder and 2 Tbsp of soup soy sauce. Fry it for about 3 minutes on medium high.
After 3 minutes, pour 4 cups of water or broth (vegetable, beef, or anchovy) in it. Once the broth starts to boil, add 1 Tbsp of minced garlic and cook it for about 10 minutes on medium high.
After 10 minutes, add the green onions.
Taste it and season the soup with about ¼ tsp of salt and 2 pinches of black pepper.
Cook for about 3 more minutes on high. When the radish becomes nice and soft like this (when you poke it with a fork or chopsticks), it is done.
Serve it hot with rice and other Korean side-dishes. Please try it someday, you will not regret your choice.
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