Korean
Korean - Soups and Stews
Sogogi Muguk
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 200g beef brisket, thinly sliced
- • 400g Korean radish (mu), cut into thin half-moons
- • 8 cups water or anchovy-kelp broth
- • 2 tbsp soy sauce
- • 3 cloves garlic, minced
- • 1 tbsp soup soy sauce (gukganjang)
- • 1 tsp sesame oil
- • 2 spring onions, sliced
- • 1 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Sauté the sliced beef in sesame oil over medium-high heat until browned.
2
Phase 2
Add the radish and stir 2 minutes to coat in the beef fat.
3
Phase 3
Pour in the water or broth, cover, and boil 15 minutes until the radish turns translucent.
4
Phase 4
Add the soy sauce, soup soy sauce, and garlic; simmer 5 minutes.
5
Phase 5
Ladle into bowls and top with spring onions and sesame seeds.