This soup has a satisfying sweet flavor that Koreans recognize instantly and newcomers to the dish immediately appreciate. I always use well- marbled point-cut brisket, since there should be a little fat in the beef to give the soup richness. The beef is added once the radishes are already boiling in the water, and that helps keep the broth clear. Beef used to be very expensive in Korea, so much so that it was given as a gift on special occasions.Wrapped in newspaper from the butcher, it didn’t look fancy, but everyone was happy to get such a present. Seasoning the soup with homemade Korean soup soy sauce is the best and most authentic way to finish it. When I taste soegogi- muguk made that way, it brings me right back to the Korean countryside, where soup soy sauce is aged in huge earthenware crocks. But you can use fish sauce and still enjoy the results
SERVES: 2 OR 3
INGREDIENTS:
- 8 ounces Korean radish (mu) or daikon, peeled
- 7 cups water
- 8 ounces beef brisket, cut into 1-x-½-x-¼-inch pieces
- 4 garlic cloves, minced
- 1 tablespoon fish sauce or Korean soup soy sauce, preferably homemade
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 scallions, thinly sliced on the diagonal
INSTRUCTIONS:
- Trim the root end of the radish so it lies flat and put it on a cutting board flat end down. Moving around the perimeter of the radish, slice off 1½-inch-square pieces. The pieces should be of uneven thickness, ranging from ⅛ to ¼ inch thick.
- Combine the radish and water in a large saucepan, cover, and cook over medium-high heat for 15 minutes.
- Add the beef and garlic to the pan, turn the heat down to medium, and cook, covered, for 25 minutes.
- Stir in the remaining ingredients and cook for another 5 minutes.
- Ladle the soup into bowls and serve.
