Sogogi-muguk, Gukbap Style (Beef and Radish Soup)

How to make it

1. 1

   Draw the chili oil

   Coat the pot with 2¼ Tbsp of cooking oil and sauté 2¼ Tbsp of gochugaru, ½ Tbsp of hot gochugaru, and 1¼ Tbsp of soy sauce over low heat to make chili oil.

2. 2

   Add the garlic

   Add 2¼ Tbsp of minced garlic and stir it in well.

3. 3

   Add the water in stages

   Add 4¾ cups of water in six additions. Pour in the first; once it starts to boil, add the beef, radish, and green onions, and each time it comes back to a boil, pour in the next.

   · Adding the water in stages as it boils is what makes the broth rich.

4. 4

   Simmer

   Once all the water is in and it comes back to a boil, simmer it 10 minutes more.

5. 5

   Add the mushrooms

   Add the oyster mushrooms and shiitake mushrooms and keep it simmering.

6. 6

   Season

   Season with 1¼ Tbsp of beef dasida and ½ Tbsp of sand lance fish sauce.

7. 7

   Finish

   Sprinkle on black pepper, then finish with chopped green onions and tangpa. If you have mung bean sprouts, lay them on as a garnish.

You can fix this

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

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.