Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe

If you’re looking for a soul-soothing bowl that’s both comforting and downright nourishing, this Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe is a gem you’ve got to try. I absolutely love how the tender beef mingles with the mild sweetness of radish, creating a broth that’s light yet packed full of hearty flavor. It’s the kind of soup that warms you up from the inside out, perfect for chilly evenings or when you just need a break from heavy meals.

When I first tried making this Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe, I was blown away by how simple ingredients transformed into something so satisfying. You’ll find that it works beautifully as a weeknight dinner but can also shine as a meal to share with family or friends. Plus, it’s a bowl that’s naturally gluten-free and easy to customize, making it a go-to in my kitchen whenever I want something nourishing and delicious.

this Recipe

Ingredients You’ll Need

The beauty of this Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe is how the ingredients complement each other, building layers of flavor without getting complicated. Let me walk you through what I use and why each ingredient matters.

• Beef chuck roast or boneless short ribs: These cuts give you that deep, meaty flavor and tender texture after slow cooking.
• Korean radish (mu) or daikon: Radishes soak up the broth beautifully, adding a subtle sweetness and lovely texture.
• Water: The base for your broth — start simple to really let the beef flavor shine.
• Guk ganjang (Korean soy sauce for soups): This special soy sauce adds savory depth without overpowering the soup.
• Sea salt: Essential for balancing and enhancing the flavors.
• Sesame oil: Adds a nutty aroma and silky finish that I’ve come to love in this soup.
• Garlic: Fresh garlic gives the broth a fragrant kick that rounds everything out.
• Sesame seeds: A simple garnish that adds subtle texture and visual appeal.
• Green onions: Freshly chopped, they brighten up each bowl with mild oniony notes.

Variations

I love customizing my Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe depending on the mood and occasion, and you should definitely feel free to experiment too! It’s forgiving, so adding your personal twist often results in something just right for you.

• Using an Instant Pot: When I’m short on time, I make the entire soup in the Instant Pot—this speeds things up without losing any flavor.
• Substitute beef cuts: Brisket works great if chuck roast isn’t on hand, just slice it thin so it cooks well.
• Spicy kick: Add some gochugaru (Korean red pepper flakes) for heat if you want a bit of warmth and extra depth.
• Vegetarian twist: Swap beef for mushroom broth and use shiitake mushrooms for a savory umami punch—though it’s a different dish, it’s really tasty.

How to Make Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe

Step 1: Building the Beef Broth

Start by placing your beef cut (I like Costco’s Korean Boneless Short Ribs) into a pot with 6 cups of water. Bring this to a boil and then let it simmer for 40 to 45 minutes. You’re looking for that moment when the beef is so tender a fork slides right in—trust me, it’s rewarding. If your meat is thick, slicing it into ½ inch pieces helps speed things up. Pro tip: If you’re in a hurry, an Instant Pot really shines here, cutting the simmer time dramatically without losing rich flavor.

Step 2: Preparing the Radish and Garnishes

While the broth is cooking, it’s time to prep the Korean radish. Slice the radish into thick discs about 1 inch wide, then cut those discs into 1-inch square pieces about ¼ inch thick. For the green onions, I like mixing it up by chopping them diagonally or straight, whichever suits your mood. These simple veggies add so much freshness and texture to the soup later on.

Step 3: Sautéing Radish and Combining Flavors

Once your broth and beef are ready, remove the beef and let it cool so you can slice it into bite-size pieces. Next, pour the broth into a bowl and heat a bit of sesame oil in the same pot over medium-high heat. Add the radish pieces and sauté for about three minutes until they look translucent and slightly tender. Then, return the broth to the pot and bring it back to a boil before lowering the heat to a gentle simmer. Let the radish cook in the broth for about 5 minutes—this step really deepens the flavor.

Step 4: Seasoning the Beef and Final Simmer

While the radish is working its magic, season the beef with a mix of sea salt, sesame oil, sesame seeds, guk ganjang (soup soy sauce), and chopped garlic. This combo brings the beef to life with aromatic and savory goodness. Add this seasoned beef back into the pot with the radish and soup, then let everything simmer together for another 10 to 15 minutes. This slow melding of flavors is what makes this Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe stand out—feel free to adjust simmer time depending on your texture preference for the radish.

How to Serve Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe

Garnishes

I always garnish my soup bowls generously with chopped green onions and a sprinkle of toasted sesame seeds—they add that perfect fresh crunch and a visually inviting finish. Sometimes I drizzle a little extra sesame oil on top for that subtle nutty aroma that makes each spoonful more memorable.

Side Dishes

For a classic Korean feel, I serve this soup with steamed white rice and simple banchan like kimchi, roasted seaweed (gim), and a little myeolchi bokkeum (stir-fried anchovies). These sides balance the soup’s gentle flavors and round out the meal perfectly.

Creative Ways to Present

For special occasions, I like to serve the soup in individual stone bowls or rustic earthenware to keep it hot longer and give an authentic vibe. Adding a few thin slices of fresh chili or a side dish of pickled radish also elevates the experience, making it feel extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and make sure the soup has cooled before sealing. It keeps wonderfully for up to 3 days. When reheated gently on the stove, it tastes just as comforting as the first day.

Freezing

This soup freezes beautifully. I portion it in freezer-safe containers (leave a little headspace because liquids expand when frozen). When I want a quick meal, I just thaw it overnight in the fridge and reheat on the stove—flavor and texture hold up well.

Reheating

Reheating is easiest on the stovetop over low-medium heat, stirring occasionally. This prevents the radish from overcooking and keeps the broth clear and flavorful. I avoid microwaves because they sometimes make the beef dry or the broth cloudy.

FAQs

Final Thoughts

This Korean Beef and Radish Soup (Seogogi Mu Guk) Recipe holds a special place in my heart because it’s simple yet deeply satisfying—like a cozy blanket you can eat. I hope you give it a try and discover, just like I did, the magic of combining humble ingredients into a broth that feels like pure comfort. Trust me, once you taste the tender beef and melt-in-your-mouth radish soaking in that savory broth, you’ll want to make it again and again.

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