KOREAN BEEF RADISH SOUP (SOGOGI MUGUK)

SERVINGS: 6
 
PREP TIME:10MINUTES MINS
COOK TIME:30MINUTES MINS
Korean beef radish soup is a comforting soup that is often served in winter time in Korea. It's worth to look for Korean radish to get the mellow flavor of the soup. Gluten-free!

INGREDIENTS
3/4 lb beef stewing meat, small chunks
1-½ lb Korean radish, peeled and cut into ¼-inch thick bite size pieces
1 tsp oil
1 tsp sesame oil
5 cups water
1 large piece dried sea kelp (dashima)
1 tbsp minced garlic
1 tbsp Korean soup soy sauce (gukganjang)
1 handful chopped Asian leek or green onion
pinches salt to taste
dashes pepper to taste

 

INSTRUCTIONS 
Heat oils in a 4 qt soup pot over med-low heat. Add the beef and cook until browned.
Add radish pieces and toss together with beef. Pour water and add dried sea kelp. Cover with a lid and bring it to boil over med-high heat. When boiling, remove the sea kelp and discard.
Using a small fine mesh strainer, scoop out scums floating on top. Reduce the heat to low and simmer for 20 minutes, covered.

Add garlic and Korean soup soy sauce or tuna sauce. Add salt to season according to your taste.
Add the Asian leek or green onion, and pepper. Remove from heat and serve hot with rice and kimchi.