Sogogimut-Guk (Beef and Radish Soup)

Sogogimut-Guk (Beef and Radish Soup)

Sogogimut-Guk (beef and radish soup) is a popular home cooked dish in Korea. It has a refreshing and savory flavor that tastes best with daikon or winter radish. And daikon or winter radishes are a widely used vegetable in Korea because it aids indigestion and is the go to food for hangovers!

Ingredients:

100 g beef brisket

150 g daikon or winter radish

½ green onion (white part)

HANSANG Dried Kelp 7oz (198g) 

5 cups of water

CHUNGJUNGONE Soy Sauce "K" 28.4 fl.oz (840ml)

(optional) LAOGANMA Hot Chili Sauce 9.88oz (280g)

 

Marinade:

CHUNGJUNGONE Soy Sauce "K" 28.4 fl.oz (840ml)

1 tbsp minced green onion

½ tbsp minced garlic

SAMHAK Hulled Sesame Seed 8oz (227g)

DONGWON Sesame Oil 2.7fl.oz (80ml)

LEE KUM KEE Black Peppercorn Grinder 1.6oz (45g)


Steps:

  1. Cut the brisket into thin squares and tenderize the meat using the blade of the knife. Then place the brisket into a bowl with the soy sauce, minced garlic, sesame seeds, sesame oil and a pinch of black pepper. Mix thoroughly together until the meat is seasoned evenly.
  2. Add 5 cups of water with kelp into a pot and boil. Once at boiling point, remove and dispose of the kelp used. Save the broth left over by the kelp in a bowl.
  3. Cut the radish into 3cm x 3cm squares, with a 0.3cm thickness. Set aside for now.
  4. Cut the white half of the green onion into 3cm pieces into diagonal slices. Set aside for now.
  5. Saute the radish and beef in the pot used to boil the kelp. Once cooked to your preference, add in the kelp broth you set aside and bring the pot to a boil. (At this time you can add in the optional chili sauce to make the dish spicy)
  6. Once boiling, reduce the pot to a medium heat and keep cooking for 20 more minutes. You will begin to see some foam which is normal, when you see foam remove it from the pot with a ladle or spoon.
  7. When the soup has become clear add in the green onions and season with the other soy sauce measurement. (If you added in the chili sauce, the soup will not become clear like normal and will have a tint of a reddish brown)
  8. Then serve and enjoy!

You can turn this dish into Yukgaejang (spicy beef soup) by adding in the following:
Mung bean sprouts, taro stems, fernbrake, green onions and chili powder cooked into the brisket broth.

 

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