Sogogi-muguk (Beef and Radish Soup)

How to make it

1. 1

   Prep

   • Cut the radish into 4 cm squares. / • Cut the brisket into bite-sized pieces. / • Slice the green onions on the diagonal.

2. 2

   Coat the pot with sesame oil and sauté the beef.

3. 3

   Add the radish and sauté together for 3 minutes.

4. 4

   Add the guk-ganjang and garlic.

5. 5

   Pour in the water and bring to a boil over high heat.

6. 6

   Once it boils, lower to medium heat and simmer for 40 minutes.

7. 7

   Add the green onions and simmer 5 minutes more.

8. 8

   Season with salt to taste.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the radish isn't sautéed enough, the soup won't be sweet enough.
• Boiling hard for a long time can turn the broth cloudy.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the broth turns cloudy, skim the foam and fat and lower the heat. If it needs salt, use salt, not guk-ganjang — more soy sauce darkens the broth.
• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

Keeps 3 days refrigerated. Can be frozen for 30 days.