{"id":11643,"date":"2018-05-03T15:43:49","date_gmt":"2018-05-03T22:43:49","guid":{"rendered":"https:\/\/kimchimari.com\/?p=11643"},"modified":"2021-05-31T16:24:38","modified_gmt":"2021-05-31T23:24:38","slug":"korean-beef-and-radish-soup-seogogi-mu-guk","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/korean-beef-and-radish-soup-seogogi-mu-guk\/","title":{"rendered":"Beef and Radish Soup (Korean Seogogi Mu Guk)"},"content":{"rendered":"

Beef and Radish Soup or Seogogi Mu Guk is a great everyday Korean soup. It’s mild in flavor and easy to digest, making it a wonderful soup even for children and the elderly.<\/h3>\n
\"Beef
Beef and Radish Soup- Korean Seogogi Mu Guk<\/figcaption><\/figure>\n

Korean Beef and Radish Soup or Seogogi Mu Guk (\uc18c\uace0\uae30 \ubb34\uad6d) or sometimes just called Daikon Soup is something I have been meaning to post for a looong time. It is such a basic Korean staple, I can’t believe I haven’t posted it yet. Sorry folks!!<\/p>\n

By the way, I have already posted couple Korean radish soups before – one is a Doenjang Radish Soup<\/a> with anchovy stock with no beef; one is a Cabbage Radish soup with beef<\/a> and soybean sprouts. However, this particular Beef and Radish Soup recipe is probably the most classic one of all. It is such a classic that this soup is often served on Korean air flights and often in Korean restaurants.<\/p>\n

Korean Beef and Radish Soup for babies<\/h3>\n

The flavor of this radish soup is very mild and soothing. It is just a combination of great beef stock + sweetness and clean taste of radish + garlic and sesame oil flavors that rounds out the dish. It is a great soup to feed your little ones too! I think I fed my daughter this soup with rinsed cabbage kimchi when she was first ready for regular solid foods. Until my daughter was two years old, she really did not like to eat any of the baby food. I had the most difficult time trying to feed her. I tried making home made baby food with ground beef, carrots and rice but she didn’t want any of it.\u00a0 She just wanted apple juice all the time.<\/p>\n

But when I fed her this beef and radish soup with some rice, she just gobbled it up!! And even to this day, she loves Korean soups and stews. Even though she was born in the US and LOVES American food, still her favorite breakfast food is some rice and some kind of soup like this one or my husband’s beef cabbage radish soup<\/a> or dried pollock soup<\/a>. I guess the baby food was just not as yummy as this soup. \ud83d\ude09<\/p>\n

So if you have a finicky baby who doesn’t like eating baby food, try feeding this soup or any of the mild tasting Korean soups with some rice. They may actually like that much better than the bland baby food made from pureed carrots, peas, or whatever. I mean, I tasted that stuff one time and I said to myself –<\/p>\n

‘Oh NO wonder she doesn’t want to eat this! It’s so bland and mushy!!’\u00a0\ud83d\ude1d\u00a0\ud83d\ude1d<\/p>\n

Anyway, hope you like my version of this classic Korean soup.<\/p>\n

Beef and Radish Soup (Korean Seogogi Mu Guk) Recipe<\/h3>\n

Servings: 2-3\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Cooking Time:\u00a0 65 min\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Difficulty: EASY<\/p>\n

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  1. In a pot, add water and beef brisket\/chuck\/boneless short ribs like I did here. This is Costco Korean Boneless Short Ribs. I used 2 pieces which was about 11 oz.\n

    \"Boneless
    Boneless Short Ribs for Korean Radish Soup<\/figcaption><\/figure><\/li>\n
  2. Bring to boil and then simmer for 40-45 minutes until meat is tender (fork goes easily into the meat). If you are using a thicker meat, cut your meat into 1\/2 inch thickness so that it cooks easily. Alternatively, you can use an Instant Pot to make beef stock in much short time<\/strong> – especially with bigger pieces of meat.\n

    \"Beef
    Beef Broth for Beef and Radish Soup<\/figcaption><\/figure><\/li>\n
  3. While the stock is being made, cut Korean radish (mu) or daikon into 1 inch squares, about 1\/4 inch thick. Here I cut a whole radish into a 1 inch disc and then cut it into squares.\n
    \"Korean
    Korean Radish Daikon -Beef and Radish Soup<\/figcaption><\/figure>\n

    \"Cutting
    Cutting Radish for Mu Guk<\/figcaption><\/figure><\/li>\n
  4. Cut green onions to use as garnish. I had some fun here and cut the green onions into 3 different styles. You are welcome to use any one of these cuts for your soup! The leftmost cut is cut at a diagonal (\uc5b4\uc2b7\uc370\uae30 Eoseut Sseolgi).\n

    \"Green
    Green Onion slices for Korean Soups<\/figcaption><\/figure><\/li>\n
  5. When beef is fully cooked and stock is ready, take beef out from the broth, let it cool and cut into small bite size pieces.\n

    \"Beef
    Beef Slices for Beef and Radish Soup Mu Guk<\/figcaption><\/figure><\/li>\n
  6. Transfer broth out of the pot into a bowl. Heat some sesame oil in the empty pot on medium high heat. Add radish squares and saut\u00e9 for 3 minutes or so until they look somewhat translucent.\n

    \"Sauteeing
    Sauteeing radish Beef and Radish Soup<\/figcaption><\/figure><\/li>\n
  7. Add beef broth back to sauteed radishes and bring to boil and reduce heat to simmer.\u00a0 Let radishes cook in beef broth for 5 minutes.<\/li>\n
  8. While radishes are cooking, season beef with some salt, sesame oil, sesame seeds, guk ganjang (soup soy sauce), and chopped garlic.\n

    \"Beef
    Beef Seasoned for Mu Guk<\/figcaption><\/figure><\/li>\n
  9. Add seasoned beef into radish soup. Simmer for another 10 – 15 minutes or so until flavors are fully developed.\n

    \"Beef
    Beef and Radish Soup Mu Guk Cooking<\/figcaption><\/figure><\/li>\n
  10. Serve in a bowl, garnished with green onions. Provide black pepper at the table for those who want to add it.<\/li>\n<\/ol>\n
    \"Beef
    Beef and Radish Soup -Seogogi Mu Guk<\/figcaption><\/figure>\n

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    Follow along on social for more Korean recipe inspiration!<\/h6>\r\n\t
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