Sogogi Muguk
- Korean Food Addict
- Oct 14, 2025
60 min
Story
Sogogi Muguk
Sogogi Muguk is a classic Korean soup combining the deep flavor of beef with the refreshing taste of radish. The Namdo (Southern) style uniquely includes tofu, making it heartier and more satisfying.
Characteristics of Namdo-style
Unlike other regional varieties, Namdo-style beef radish soup includes tofu. It uses minimal seasonings - just salt and fish sauce - to highlight the natural flavors. Taking time to carefully skim the foam results in a clear, deeply flavored broth.
Serving Suggestions
Best enjoyed hot with rice. Add chili powder for a spicier kick. Serve with kimchi on the side for a complete meal.
Storage
Refrigerate for 3-4 days or freeze for up to one month. When reheating, warm slowly over medium heat without boiling.
Instructions:
- 1
- 2
- 3
- 4
- 5
- 6
- 7
Cut Radish
- Cut half a radish into rectangular slices
- Cut large enough to maintain shape when cooked
- Place in a large pot or earthenware pot
- Cut Radish
- Cut half a radish into rectangular slices
- Cut large enough to maintain shape when cooked
- Place in a large pot or earthenware pot
- Prepare Beef
- Cut 300g beef brisket into appropriate sizes
- Rinse under running water to remove blood
- Place on top of radish (do not sauté in oil)
- Add Water
- Fill pot with water to about 80% capacity
- Add enough water from the start
- Adding water later diminishes flavor
- Boil and Skim
- Bring to boil over high heat
- Continuously skim foam and impurities
- Repeat until no more foam appears
- Season
- Add 1 tablespoon minced garlic
- Add 2 tablespoons anchovy sauce
- Season with salt only
- Add Tofu
- Cut 1 block of tofu into large pieces
- Add to the broth (Namdo-style characteristic)
- Be careful not to break the tofu
- Add Green Onion
- Slice green onions
- Add to the soup
- Boil briefly once more
- Serve
- Ladle into bowls
- Sprinkle chili powder if desired
- Serve immediately while hot
Recipe Notes:
- Time and care create authentic deep flavor.
- Don't sauté beef in oil - boil directly.
- Skim foam thoroughly for clear broth.
- Adding tofu is characteristic of Namdo style.
- Season simply with salt and fish sauce only.
- Adding water later diminishes flavor.
- Sprinkle chili powder for spicier preference.
- Serve with rice for a hearty meal.
Ingredients:
Serving size
Main Ingredients
- 300 g beef brisket
- 0.5 radish
- 1 block tofu
- to taste green onions
Seasoning
- 1 tbsp minced garlic
- 2 tbsp anchovy sauce
- to taste salt
- optional chili powder