Curling up to a large bowl of beef and daikon radish soup after a long workday is what I most look forward to, especially during these cold, winter days.
If you’re in the mood for comfort foo, then try my Chicken Congee recipe, next!
Beef and daikon radish soup
Officially known as Soegogi-muguk, Beef and Radish soup is a fantastic Korean soup that’s simple to make and warms the soul.
One of favorite pastimes is to go to our favorite Korean spa; relax in the hot and cold pools in our respective area and agree to meet at a certain time to share a bowl of Soegogi-muguk, rice, and banchan. Missing those spa days!
Why you should make this beef and daikon radish soup:
- It’s incredibly easy to make;
- Tastes even better the next day–that’s assuming you’ll have any leftover;
- Makes for a great everyday soup.
Korean radish vs daikon radish
Traditionally, Mu (Korean Radish) is used in this dish; it is shorter and rounder than daikon, and similar in color–white with a light green top. Daikon radish is a fine substitute, yielding a similar flavor.
If you can find Mu, which is typically sold at Asian markets, buy it, and opt for one that’s firm. If using daikon radish, also opt for one that is firm.
What’s in beef and daikon radish soup?
Slow simmering is necessary to create tender beef and deep flavor.
- fish sauce
- soy sauce
- green onion
- daikon radish
- chuck beef
Very simple to make–like, super easy
After prepping the aromatics and slicing the beef into thin slices, it’s a simple add, boil, mix, simmer process from there.
Serve with steamed rice
Beef and Daikon Radish soup is normally served with rice. When plating, serve soup in a bowl along with a side of steamed rice (I prefer jasmine rice).
Engage in a sequence of a scoop of rice followed by submerging the spoon into the soup. There’s something about this two step process before it hits your taste buds that makes the soup taste so irresistibly good.
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Beef and Daikon Radish Soup
- ¾ pound beef chuck steak, ½ inch thick slices
- 8 cups water
- ¾ pound daikon radish, cut into ¼ inch thick slices
- 1 tablespoon plus 1 teaspoon fish sauce
- ½ teaspoon soy sauce
- ½ teaspoon kosher salt, or to taste
- ¼ cup garlic minced
- 4 green onion, white + green parts sliced
- Jasmine rice
- Sliced green onion
- Add water and daikon radish to a medium-sized dutch oven and bring to a boil. Cover and cook for 20 minutes.
- Add sliced beef, fish sauce, soy sauce, garlic, and kosher salt. Bring to a boil, then lower to a to medium-high heat and cook for 45 minutes.
- Lower heat to a simmer, add green onion and cook an additional 25 minutes.
- Taste soup and adjust seasoning. Add more fish sauce and kosher salt, if needed.
- Serve with steamed jasmine rice on the side and top soup with sliced green onion.