Korean Beef and Daikon Soup (Soegogi Mu Guk)

Picture a steam‑filled bowl where tender pieces of beef mingle with soft, slightly sweet Korean radish (mu) in a clear, garlicky broth. That’s Korean Beef and Daikon Soup—the classic Soegogi Mu Guk that home cooks across Korea reach for when the weather turns crisp. The flavor profile is simple yet deeply satisfying: the beef lends richness, the radish adds a gentle sweetness, and soy sauce, garlic and a splash of sesame oil round it all out.

It’s comfort food at its finest—hearty enough to be a main dish, light enough to feel nourishing, and perfect for those evenings when you need a warm hug in a bowl. If you love Korean soups, you’ll find this recipe quick to make, beginner‑friendly, and full of the cozy vibes that make Korean home cooking so beloved.

About the Recipe – A Story of Everyday Korean Comfort

Soegogi Mu Guk has been a staple in Korean households for generations. Families gather around a simmering pot of beef and mu, often served with a side of steamed rice and kimchi. The soup is prized for its clean, clear broth that lets the natural sweetness of the radish shine through while the beef adds satisfying body.

In my kitchen, I love to play with the balance of soy sauce and a hint of sugar—both are classic Korean touches that give the broth a subtle depth. This version stays true to traditional flavors while keeping the steps short enough for a busy weekday dinner. Whether you’re a seasoned Korean food lover or just starting to explore Asian soups, this recipe offers an authentic taste of everyday Korean comfort.

Ingredients You’ll Need

(Makes about 4 servings)

Ingredient	Korean Name	Amount
Beef (sliced or cubed)	소고기	200 g
Korean radish (mu)	무	200 g, peeled & cut into 1‑cm cubes
Garlic, minced	마늘	½ Tbsp
Korean soy sauce (guk‑ganjang)	간장	1 Tbsp
Sugar (or a drizzle of honey)	설탕	½ Tbsp
Sesame oil	참기름	1 tsp
Salt	소금	to taste
Green onions, chopped	파	a few stalks (optional)
Gochugaru (Korean chili flakes)	고춘가루	optional, for a spicy kick
Water or Korean beef broth	물 / 한우육수	4–5 cups (about 1 L)

Optional Toppings

• Toasted sesame seeds (참깨)
• Extra sliced scallions (파)

Tip: If you have a package of Korean instant beef stock powder (dashida), you can substitute it for the water/broth—just use 1 Tbsp powder dissolved in 1 L hot water for a richer broth.

How to Make Korean Beef and Daikon Soup

Step‑by‑Step Instructions

1. Prep the beef and radish

   • Cut the beef into bite‑size pieces (about 2‑3 cm).
   • Peel the radish and cube it into 1‑cm pieces. This size cooks evenly and gives a pleasant bite.

2. Season the beef

   • In a medium pot, combine the beef, minced garlic, 1 Tbsp soy sauce, sugar (½ Tbsp) and sesame oil.
   • Toss everything together and let the beef sit for 5 minutes. This short marination infuses the meat with garlicky umami.

3. Start the broth

   • Add 4–5 cups of water (or pre‑made Korean beef broth) to the pot.
   • Bring the mixture to a rolling boil over medium‑high heat.

4. Skim and simmer

   • As the broth heats, a foamy layer will rise. Using a ladle or a fine‑mesh skimmer, gently skim off the foam. This keeps the broth clear and clean‑tasting.
   • Once the foam is removed, reduce the heat to a gentle simmer.

5. Add the radish

   • Drop the radish cubes into the pot.
   • Add a pinch of salt (about ¼ tsp) and the remaining ½ Tbsp soy sauce if you prefer a deeper flavor.
   • Let the soup simmer for 20‑25 minutes, or until the radish is tender but still slightly firm.

6. Final touches

   • Taste the broth and adjust seasoning with more salt, soy sauce, or a sprinkle of gochugaru for heat.
   • Stir in the chopped green onions just before serving—they add a fresh lift.

7. Serve

   • Ladle the hot soup into bowls.
   • Sprinkle toasted sesame seeds or extra scallions on top if desired.

Flavor Tip: For an even richer broth, use homemade Korean beef broth made from beef bones, onions, garlic, and a piece of kombu (kelp). This adds natural depth without any added MSG.

Tips & Variations

• Spicy Kick: Add ½ tsp gochugaru or a spoonful of Korean chili paste (gochujang) while the radish cooks. The heat pairs beautifully with the sweet radish.
• Clear‑Broth Version: Skip the sugar and use only water plus a dash of salt. You’ll get a crystal‑clear, ultra‑clean soup that highlights the beef and radish.
• Veggie Boost: Toss in sliced shiitake mushrooms or soft tofu cubes in the last 5 minutes for extra texture and protein.
• Storing: Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the broth has thickened. For longer storage, freeze portions (without the radish) for up to 1 month; add fresh radish when reheating.

Serving Suggestions

Serve the Korean Beef and Daikon Soup hot, straight from the pot. Pair it with:

• Steamed short‑grain rice (the classic Korean side).
• A side of kimchi, pickled radish, or other banchan for balance and brightness.
• A small bowl of pajeon (Korean scallion pancake) for extra crunch.

This combo creates a complete, satisfying meal that feels both wholesome and indulgent—perfect for a cozy night in or a family gathering.

Conclusion

There’s something magical about a bowl of Korean Beef and Daikon Soup that turns a simple evening into a comforting ritual. The tender beef, the soft, sweet mu, and the aromatic garlic‑soy broth come together in a harmony that’s both easy to make and deeply nourishing.

Give this Soegogi Mu Guk a try, experiment with the optional spice or toppings, and let it become part of your own Korean‑style comfort‑food repertoire. I’d love to hear how it turned out—drop a comment below with your favorite variations, serving tips, or any tweaks you made. Happy cooking, and enjoy every spoonful!