Muguk (Korean Radish Soup)

ingredients

• 8 cups water/vegetable broth
• 12 ounces Korean radish (Mu)
• 2 scallions
• 6 oz beef brisket, chuck, or loin
• 2 tsp minced garlic
• 1 tsp sesame oil
• 2 sp soy sauce
• salt and pepper for flavoring

steps

1. Cut the beef into thin bite-size pieces. Marinate with 1 sp of soy sauce, 1 tsp of garlic, a pinch of pepper, and 1 tsp of sesame oil. Set aside.
2. Cut the radish into bite-size pieces (1 to 1 1/2” square, about 1/4” thick). Cut the scallions into 1 to 1-1/2” pieces.
3. In a medium pot, sauté the beef until all the pieces turn brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium-high and continue to boil, covered, for 10 minutes.
4. Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10-15 minutes. Stir in the remaining tsp of the garlic, scallions, and the remaining sp of the soy sauce. Taste for salt and pepper. Boil for an additional 5 min.

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