Soups

Beef Radish Soup

soegogi-mu-guk

Clear, comforting soup with beef, Korean radish and green onion.

Easy35 min4 servings★ 72Contains soyContains sesame

History & culture

Beef and radish soup is everyday home cooking across Korea, a clear guk simmered for family meals for generations. Radish sweetens the broth while beef adds depth without heavy spice, fitting lunchboxes and simple dinners. Regional homes may adjust soy sauce, soup soy, or anchovy base. It remains a teaching dish for beginners and a staple on home-meal delivery menus today.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Garlic
3 cloves
Thinly sliced beef
Substitutesirloin or ribeye or sliced thin at home
200 g
Water
6 cups
Anchovy-kelp broth (or dashi)
Substituteinstant dashi + water
1 tbsp
Green onion
Substitutescallion or spring onion
2 stalks
Korean radish (mu)
Substitutedaikon radish
300 g

Seasonings

Soy sauce
SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp
1 tbsp
Toasted sesame oil
Substitutea small amount of olive oil (flavor differs)
1 tsp
Salt
1 tsp
Black pepper
0.5 tsp

Steps

13 min
Slice Korean radish into half-moons.
- Korean radish (mu)
2High heat1 min
Blanch beef in boiling water 1 minute. Rinse to remove scum.
- Thinly sliced beef
- Water
3Medium heat15 min
Simmer radish in anchovy broth until tender, about 15 minutes, skimming foam.
- Korean radish (mu)
- Water
- Anchovy-kelp broth (or dashi)
4Low heat3 min
Add beef, season with soy sauce and salt, and finish with sesame oil and green onion.
- Thinly sliced beef
- Soy sauce
- Salt
- Toasted sesame oil
- Green onion

Storage & reheating

Refrigerate up to 3 days; radish may soften but flavor stays good.

Troubleshooting

⚠️ Broth is cloudy
→ Skim foam while simmering and blanch beef before adding.
⚠️ Radish stays hard
→ Cut uniform slices and simmer covered on medium-low heat.