Empty My Fridge
Korean beef and radish soup (Muguk, 무국)! Quick and easy!
Ingredients
- Radish12 oz
- Scallion2
- Beef6 oz
- Garlic · minced2 tsp
- Sesame oil1 tsp
- Soy sauce2 tbsp
- Salt
- Black pepper
Instructions
- Cut the beef into thin bite-size pieces. Marinate them with 1 tablespoon of the soup soy sauce, 1 teaspoon of the garlic, a pinch of pepper and 1 teaspoon of sesame oil. Set aside.
- Cut the radish into bite-size pieces, about 1 to 1.5 inches square and 1/4 inch thick. Cut the scallions into 1 to 1.5 inch pieces.
- In a medium pot, brown the beef until all the pieces have turned brown. Add 8 cups of water and bring to a boil. Skim off the foam. Lower the heat to medium high and keep boiling, covered, for 10 minutes.
- Add the radish and boil, covered, until it turns translucent and soft, 10 to 15 minutes.
- Stir in the remaining teaspoon of garlic, the scallions and the remaining tablespoon of soup soy sauce. Keep the soup light, not dark. Taste and season with salt and pepper. Boil for 5 more minutes.
Summarized from Korean Bapsang's video. Watch it for the details.
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