Radish soup, (mu guk)

Radish soup (mu guk) (Korean Bapsang)

In this radish soup (mu guk), I used a quick method, common in
Korean cooking, to make a beef soup base. The thinly sliced beef is seasoned with guk ganjang (soup soy sauce) and sauted before being boiled in water. The result is a broth with a deep flavor that deliciously complements the white radish. 


4 servings

Ingredients:
● 170 grams beef brisket (or beef chuck)

● 2 teaspoons minced garlic, divided

● 340 grams Korean radish (mu)

● 2 scallions

● 2 tablespoons guk ganjang 

(soup soy sauce*), divided 

● 1 teaspoon sesame oil

● Salt and pepper to taste

(*Do not substitute with regular soy sauce. It will be too sweet and dark. A better substitute is fish sauce, which is sometimes used in Korean soups.)

Cut the beef into thin, bite-sized pieces. Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set aside.

Cut the radish into thin, bite-sized pieces. Roughly chop the scallions.

In a medium pot, saut the beef until all the pieces turn brown. Pour in 8 cups of water, and bring it to a boil. Skim off the foam. Reduce the heat to medium, and continue to boil, covered, for about 10 minutes. Add the radish pieces and boil, covered, until the radish turns translucent and soft, about 15 minutes. Stir in the remaining teaspoon of garlic, scallions, and the remaining tablespoon of soup soy sauce. The soup should not be too dark. Taste for salt and pepper. Boil for an additional 5 minutes.