Sogogi muguk

Method

1. 1 Cut the radish into 2cm cubes instead of julienne strips; the cubes retain their sweetness during prolonged cooking.
2. 2 Sauté the sliced beef with sesame oil and garlic for 4 minutes until the meat is seared.
3. 3 Add the radishes and stir-fry for another 3 minutes until the outside of the radishes becomes translucent.
4. 4 Pour in 900 ml of water and cook for 25 minutes, skimming off the foam during the first 10 minutes to keep the broth clear.
5. 5 Season with soy sauce and salt, then sprinkle with chopped scallions and pepper.

With an appliance

• Pressure cooker 30 min

  Replace step 4: cook under high pressure for 10 minutes, then quickly release the pressure; the radishes will remain intact and the broth will be sweeter.