Photograph of the finished Sogogi muguk

Korea · Canh bò củ cải Sogogi muguk

Sogogi muguk

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of White radish White radish 2.2 lb
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking