Beef Radish Bean Sprout Soup (Sogogi Muguk) Recipe

8~10

Beef – 300g (about 10.5 oz; thinly sliced for soup, such as brisket or shank)
Korean radish – 400g (about 14 oz; mu; daikon radish works as a substitute)
Soybean sprouts – 200g (about 7 oz; kongnamul)
Scallion – 1 stalk (green onion)
Cheongyang chili pepper – 1 (Korean hot green chili; substitute with serrano or jalapeño)
Minced garlic – 1 T
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Guk-ganjang – 1 T (Korean soup soy sauce; can substitute with regular soy sauce plus a pinch of salt)
Beef Dasida – 1 T (Korean beef stock powder; can substitute with beef bouillon powder or a crushed bouillon cube)
Salt – 1-2 T (to taste)
Pepper – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Trim and prep the bean sprouts, radish, scallion, and Cheongyang chili pepper as shown.
Add the beef and 1 1/4 cups of water to a pot and cook over high heat for 2-3 minutes, stirring as it simmers.
Tip.Cooking the beef first in a small amount of water reduces the greasy taste and makes the broth much cleaner.
Add all of the radish along with the soup soy sauce and cook for about 3 minutes.
Once the radish turns slightly translucent, add 4 cups of water along with the bean sprouts, minced garlic, chili pepper, beef bouillon, and salt, then simmer for 10 minutes.
Adjust the amount of water to your preference and season with additional salt if needed.
Finally, add the scallion and black pepper and bring it to a boil one more time to finish.
Tip.The longer the radish cooks, the sweeter it becomes, while the bean sprouts should not be overcooked so they keep their crunch.