Sogogi Muguk Recipe (소고기무국, Korean Beef and Radish Soup)
Sogogi muguk is a clear Korean soup made with beef and radish.At first glance, it looks almost spare: a few slices of beef, soft white radish and green onion in a pale broth.As it simmers, the radish becomes tender and gently sweet, while the beef gives the water a savory base.
This is the mild version, with no chili flakes or chili paste.It fits beside a bowl of rice and a few side dishes, especially when the rest of the meal already has plenty of seasoning.The recipe starts with plain water, so there is no separate stock to prepare before you begin.
A clear broth, tender beef and soft radish make a simple bowl of sogogi muguk.
Serves: 3–4 as a side soupPreparation: about 15 minutesCooking: about 35–45 minutesTotal: about 50–60 minutes; tougher beef may take longerStyle: mild, clear beef broth
Jump to recipeWhat Does Sogogi Muguk Mean?
Sogogi means beef, mu means radish, and guk means soup.You may also see the name written soegogi muguk or sogogi mu guk.This version uses a small amount of sesame oil to start the beef and radish before water is added.
A clear soup does not have to be completely colorless.A little soup soy sauce gives flavor and a pale brown tint; adding too much can make the broth dark and overly salty.The aim here is a light, savory soup in which both the radish and beef are easy to taste.
Ingredients
- 200 g (about 7 oz) boneless beef for soup, thinly sliced across the grain into small bite-sized pieces; see the beef note below
- 400 g (about 14 oz) Korean radish (mu), peeled as needed and cut into flat bite-sized pieces
- 1.5 liters water (6¼ cups using a 240 ml cup), plus a little hot water if needed
- 2 tsp toasted sesame oil
- 2 tsp finely minced garlic, about 2 large cloves
- 1 tbsp Korean soup soy sauce (guk-ganjang), divided; use less to start if substituting regular soy sauce
- 2 green onions, sliced
- Fine salt, a pinch at a time to taste
- A small pinch of ground black pepper, optional
Use a 15 ml tablespoon and a 5 ml teaspoon.A pot of about 3 liters gives this quantity room to simmer.The servings are side-soup portions; for a larger meal, serve fewer people or increase the recipe.
Which beef should I buy?
Thin soup-cut brisket or chuck works well when sliced across the grain.For the timing here, keep the pieces small and about 2–3 mm thick rather than using large stew cubes.A lean, tender steak cut is another option, although it costs more and does not need prolonged cooking.
Brisket and chuck vary in tenderness.If the radish is ready but the beef is still chewy, lift the radish into a clean bowl, continue simmering the beef until tender, and return the radish for the final few minutes.Allow extra time for tougher cuts rather than assuming every packet will soften on the same schedule.
Korean radish or daikon?
Choose a firm Korean radish that feels heavy for its size and has no soft spots.Its flesh holds up well in soup and develops a gentle sweetness during cooking.Daikon can be used if Korean radish is unavailable, but its flavor and softening time can differ.Start checking it earlier rather than waiting for pieces to fall apart.
Cut the beef thinly and keep the radish pieces similar in thickness.
How to Make Sogogi Muguk
1. Cut the radish and prepare the beef.
Wash the radish and peel away any tough or damaged skin.Cut into flat squares or rectangles about 2–3 cm across and 4–5 mm thick.Similar thickness helps the pieces soften at roughly the same time.
Pat the beef dry and slice thinly across the grain.Keep the raw beef and its utensils separate from ready-to-eat foods.Set out the measured water and seasonings before turning on the heat.
2. Gently sauté the beef and radish.
Put the sesame oil in the pot over medium-low heat.Add the beef and stir for about 2–3 minutes, separating the pieces until most of the outside has changed color.Add the radish and stir for another 2–3 minutes so it is lightly coated.
Add 1 teaspoon of the soup soy sauce and stir briefly.Keep the heat moderate: you want the beef to cook without creating a dark, browned layer on the bottom.If the pot looks dry or begins to stick, add a tablespoon or two of the measured water instead of more oil.
Cook the beef gently, then stir in the radish without deeply browning the pot.
3. Add water and simmer gently.
Pour in the remaining measured water, keeping the starting total at 1.5 liters.Add the garlic and bring to a boil.Skim off surface foam with a spoon, then reduce the heat to a gentle simmer.Leave the lid slightly ajar and simmer for about 25–35 minutes, until the radish is tender and the beef is pleasant to bite.
Stir occasionally and check the liquid level.The radish edges should become a little translucent, and a piece should yield easily when pressed with a spoon without collapsing.If the beef still needs time, use the method in the beef note above.Add small amounts of hot water if evaporation makes the broth too concentrated.
Simmer gently until the radish is tender and the beef is pleasant to bite.
4. Add green onion and adjust the seasoning.
Add the green onions and simmer for another 2–3 minutes.Taste, then add the remaining soup soy sauce gradually, using less if the broth already tastes balanced.Add salt a pinch at a time if needed.A small pinch of black pepper is optional.
Using a little soy sauce for flavor and salt for the final adjustment helps avoid an unnecessarily dark broth.The measured tablespoon is a guide, not a requirement to add it all regardless of taste.If the soup is too salty, add a little hot water, simmer briefly and taste again.
5. Serve hot.
Divide the beef, radish and broth among bowls.Serve alongside steamed rice and kimchi or other side dishes.The radish will be very hot inside, so let a spoonful cool a little before eating.
Serve hot alongside rice and a few side dishes.
Do I Need Anchovy Stock, Stock Coins or Dashida?
No extra stock is needed for this recipe: the beef and radish build the broth as they cook.If you prefer a stronger base, replace the water with the same volume of mild, preferably unsalted beef stock.The result will have a fuller flavor than the water-based version.
If using a seasoned beef stock coin or powder, follow the dilution on your exact package and reduce the added soy sauce and salt.Skip the starting soy sauce in step 2 if the base is already salty, then season after simmering.Adding a full dose of seasoning powder on top of a finished, salted soup can overpower it.
Our Korean Soup Stock Guide explains the different formats.For details, see stock coins or Dashida and powdered seasonings.A beef-based product makes more sense for this variation than assuming an anchovy-flavored product will give the same result.
Small Details That Make a Difference
- Keep the beef thin and the radish evenly cut so both can cook without an unnecessarily long simmer.
- Use a modest amount of sesame oil; the surface should not have a heavy oily layer.
- Skim foam near the beginning rather than constantly stirring it into the broth.
- After the first boil, keep a gentle simmer instead of vigorous bubbling.
- Taste near the end, when evaporation and the ingredients have already changed the broth.
Common Questions
Can I use regular soy sauce?
Yes, but begin with about 1 teaspoon in total and add more only if needed.Regular soy sauce can darken the broth more quickly.Use salt for the rest of the adjustment if you want to keep the color light.Korean soup soy sauce is a specific seasoning; it is not simply any soy sauce with a pale label.
Why is my beef chewy?
The cut, the direction of slicing and the thickness all matter.Large brisket or chuck pieces need more cooking than the thin slices used here.Give tough beef more time at a gentle simmer, and protect already-soft radish by removing it temporarily.
Can I make it spicy?
You can add chili to your own bowl, but this recipe is intended as a mild soup.A fully spicy beef-and-radish soup is a separate variation with a different flavor balance.Keep the main pot mild if serving people with different spice preferences.
Is this a vegetarian soup?
No, it contains beef.A vegetable-only radish soup can be made separately with plant-based stock, but it has a different base and should not be presented as this beef recipe.If avoiding soy, wheat or sesame, check the sauces and any packaged stock as well as the oil.
Storage and Reheating
Divide leftovers into shallow containers and refrigerate promptly; do not leave a large pot on the counter for hours.Keep at 4°C (40°F) or below and use within 2–3 days, or freeze in portions for later.Discard soup left at room temperature for more than 2 hours.
Reheat only the portion you plan to eat.Bring the soup to a full rolling boil, stirring so it heats evenly, and check that the contents reach 74°C (165°F).Frozen soup can be thawed in the refrigerator before reheating.The radish will soften further after freezing and reheating.
References and Photo Note
Cooking times are estimates and depend on the beef cut, slicing thickness, radish and stove.The photographs are AI-generated recipe illustrations, not a record of a personally tested cooking session.
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