Easy Korean Beef and Radish Soup Recipe (Mu Guk)
Easy Korean Beef and Radish Soup (Sogogi Muguk) – Comforting Korean Soup Recipe
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/how-to-make-korean-beef-and-radish-soup.html
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What Is Korean Beef and Radish Soup?
Korean Beef and Radish Soup, commonly called Sogogi Muguk (소고기무국) in Korea, is a simple home-style soup made with beef, Korean radish, green onion, and a light savory broth.
As the radish cooks, it becomes tender and slightly sweet while absorbing the flavor of the beef broth. The beef adds richness without making the soup overly heavy.
This is the kind of soup that pairs naturally with a bowl of steamed rice and other Korean side dishes.
Why You'll Love This Recipe?
This soup uses relatively simple ingredients but develops a comforting, savory flavor from beef and radish.
It is also a useful Korean soup for home cooks because the ingredients are easy to adapt outside Korea. If Korean radish is unavailable, daikon radish is a practical substitute.
The soup can be prepared ahead of time and reheated, making it convenient for everyday meals.
Ingredients
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400g beef brisket or thinly sliced beef chuck
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200g Korean radish (mu)
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2 stalks green onion
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1 tsp minced garlic
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2 tsp cooking wine
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2 tsp tuna sauce
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2 tsp oyster sauce
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Salt and black pepper to taste
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2 tsp cooking oil
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1.2 L water
Radish Prep
Cut the Korean radish into approximately 3 cm × 3 cm squares, about 0.5 cm thick.
Keeping the pieces similar in size helps them cook evenly.
How to Make Korean Beef and Radish Soup
Step 1. Make Scallion Oil
Heat 2 tsp cooking oil in a pot over medium heat.
Add about 3 tsp sliced green onion and cook for approximately 30 seconds, until fragrant.
This creates a flavorful base before the beef is added.
Step 2. Add the Beef
Add the beef to the pot and stir-fry it with the scallion oil.
Coating the beef in the fragrant oil helps build the savory base of the soup.
Step 3. Cook the Beef
Continue stir-frying until the beef is approximately 80% cooked.
It does not need to be completely cooked at this stage because it will continue cooking in the broth.
Step 4. Add the Radish
Add the prepared radish pieces.
Stir-fry the beef and radish together for approximately 1 minute.
Step 5. Add Water and Seasonings
Pour in 1.2 L water.
Add:
- 2 tsp oyster sauce
- 2 tsp tuna sauce
- 2 tsp cooking wine
- 1 tsp minced garlic
Bring the soup to a boil.
Step 6. Simmer
Reduce the heat to medium-low and simmer for approximately 10 minutes.
The radish should gradually become tender while absorbing the savory flavor of the broth.
Step 7. Adjust the Seasoning
Add salt and black pepper to taste.
Simmer for another 2–3 minutes so the flavors can blend together.
Taste before adding much salt because the tuna sauce and oyster sauce already contain salt.
Step 8. Finish
Turn off the heat and allow the soup to rest for a few minutes.
Step 9. Serve
Serve the soup hot with steamed rice.
The combination of tender radish, beef, and savory broth makes this a simple and comforting Korean home-style meal.
Ingredient Substitutions
Original Ingredient Substitute Options Notes Korean radish (mu) Daikon radish The closest practical substitute outside Korea. Beef brisket Beef chuck, shank, or stew beef Cooking time may vary depending on the cut. Tuna sauce Korean soup soy sauce or fish sauce Add gradually because saltiness varies. Oyster sauce A small amount of soy sauce The flavor will be different, so adjust to taste. Green onion Scallions or spring onions Easy substitutes outside Korea. Cooking wine Mirin or dry white wine Can also be omitted if necessary.
| Original Ingredient | Substitute Options | Notes |
|---|---|---|
| Korean radish (mu) | Daikon radish | The closest practical substitute outside Korea. |
| Beef brisket | Beef chuck, shank, or stew beef | Cooking time may vary depending on the cut. |
| Tuna sauce | Korean soup soy sauce or fish sauce | Add gradually because saltiness varies. |
| Oyster sauce | A small amount of soy sauce | The flavor will be different, so adjust to taste. |
| Green onion | Scallions or spring onions | Easy substitutes outside Korea. |
| Cooking wine | Mirin or dry white wine | Can also be omitted if necessary. |
Shopping Tips
Choosing Korean Radish
Look for a radish that feels firm and heavy for its size.
If Korean radish is unavailable, daikon is usually the easiest substitute to find in Asian grocery stores and many larger supermarkets.
Choosing Beef
Beef brisket works especially well because it adds a rich beef flavor to the broth.
Beef chuck or other cuts suitable for soup can also be used.
Buying Korean Tuna Sauce
Korean tuna seasoning sauce may be difficult to find in ordinary supermarkets.
Look for it in Korean or Asian grocery stores or online. If unavailable, Korean soup soy sauce or fish sauce can be used, but the final flavor will be slightly different.
Check Saltiness Before Seasoning
Tuna sauce and oyster sauce already contain salt.
Different brands also vary in sodium and flavor intensity, so taste the broth before adding additional salt.
Storage and Reheating
Allow leftover soup to cool before transferring it to a covered container.
Store it in the refrigerator and enjoy it within approximately 3 days.
Reheat the amount you plan to eat until the soup is thoroughly hot.
The radish may become softer after storage because it continues absorbing the broth.
For longer storage, the soup can also be frozen in individual portions, although the texture of the radish may become softer after thawing.
FAQ
Q1. What is the best beef for Korean Beef and Radish Soup?
Beef brisket is an excellent choice because it adds a rich beef flavor to the broth. Beef chuck or other soup-friendly cuts can also be used.
Q2. Can I use daikon instead of Korean radish?
Yes. Daikon is one of the easiest substitutes when Korean radish is unavailable.
The flavor and texture aren't exactly identical, but it works well in this soup.
Q3. Why stir-fry the beef and radish before adding water?
Stir-frying them briefly helps build flavor before the broth is added.
It also allows the radish to begin absorbing the beef and scallion flavors.
Q4. What does tuna sauce do in the soup?
Tuna seasoning sauce adds savory umami and helps deepen the flavor of the broth.
Because brands vary in saltiness, adjust the final seasoning after tasting.
Q5. Can I make this soup without oyster sauce?
Yes. You can omit it or use a small amount of soy sauce instead.
The final flavor will be somewhat different, so season gradually.
Q6. How do I know when the Korean radish is cooked?
The radish should become tender and slightly translucent but should not completely fall apart.
Q7. Can I make Korean Beef and Radish Soup ahead of time?
Yes. It reheats well, which makes it convenient for preparing ahead.
Keep it refrigerated in a covered container and reheat thoroughly before serving.
Q8. What should I serve with this soup?
Steamed rice is the simplest pairing.
Kimchi and light Korean vegetable side dishes also work particularly well because the soup itself has a mild, savory flavor.
Cooking Tips
Don't overcook the beef at the beginning. It will continue cooking after the water is added.
Cut the radish evenly. Similar-sized pieces cook at approximately the same rate.
Taste before adding salt. Oyster sauce and tuna sauce already contribute saltiness.
For a richer beef flavor, choose brisket with some fat.
For a cleaner broth, remove excess foam from the surface as the soup begins to boil.
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