Bowl of Spicy Beef & Radish Soup
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Spicy Beef & Radish Soup


Korea   -   Maeun-Sogogi-Muguk
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
1-1/4 hr
Yes		 An excellent main dish soup, with interesting flavors, textures, and just the right amount of chili heat to be pleasant. See also Serving.

8
6
8
5
4
4
1
2
5
2
1
oz
oz
oz
oz
cl

T
t
c
T
t
Beef (1)
Soybean Sprouts
Radish (2)
Mushrooms (3)
Garlic
Scallions
Chili Flake (4)
Sesame Oil, dark  
Water
Fish Sauce (5)
Salt
Do Ahead   -   (25 min)
  1. If you want to:   Pinch tails off of Soy Sprouts (see Note-6).
Prep   -   (20 min)
  1. Slice BEEF less than 1/4 inch thick, across the grain, then into pieces roughly 1 inch square. This is easiest if you give it 40 minutes in the freezer compartment to stiffen.
  2. Slice RADISH about 1/4 inch thick, then into pieces about 3/4 inch square.
  3. Slice MUSHROOMS about 1/4 inch thick and cut into pieces similar to the Radish.
  4. Crush GARLIC and chop small.
  5. Cut SCALLIONS diagonally about 1-1/2 inches long.
Run   -   (55 min)
  1. In a coverable sauté pan, heat Sesame Oil. Fry Beef over moderately high heat until it has completely lost its raw color and any exuded liquid has evaporated. Don't overheat the Sesame Oil.
  2. Stir in Radish for about 2 minutes, then stir in Chili Flake until everything is well coated.
  3. Stir in Garlic, Soybean Sprouts, Mushrooms, and 5 cups Water. Bring to a boil, then simmer covered for 15 minutes.
  4. Stir in Scallions, Fish Sauce, and Salt. Bring back to a boil and simmer about 25 minutes.
  5. Serve hot with Steamed Medium Grain (California) Rice (see Serving).
NOTES:

  1. Beef:

      Weight is with all excess fat removed. Cooking time is short, so select a tender cut, definitely no tougher than Chuck.

  2. Radish:

      Preferably this will be a plump Korean Radish, but a Daikon will do.

  3. Mushrooms:

      Preferably these will be King Trumpet Oyster Mushrooms, but regular White Mushrooms will work. For details see our Oyster Mushrooms page.

  4. Chili Flake:

      [Gochugaru]   This should be Korean chili flake, which is not excessively hot. For details see our Korean / Japanese Chilis page.

  5. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome, and used to a lesser extent in Korea and China. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  6. Bean Sprouts:

      Traditionally, Koreans have been offended by the sight of thread-like roots on their bean sprouts, so they have pinched them off. There is now a trend to not pinch them off because there are important nutrients in the roots (and it takes an absurd amount of time). When using this soup for a hangover cure, definitely leave the roots on for the special nutrients within, which are said to also aid brain developent in children. For jobs like pinching roots is what the Koreans have eager and obedient children for - a resource in short supply here in North America. On the other hand, Korean markets sometimes have packages of soy sprouts with the tails cut off at the factory.

  7. Serving:

      Serve this soup in individual bowls. Have on the table a bowl of steamed Medium Grain Rice that folks can spoon into the soup in the amount they desire.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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