• Daikon Radish and Beef Soup

    By Jeri Mobley-Arias

    Curling up to a large bowl of Beef + Daikon Radish soup after a long workday is what I most look forward to, especially during these cold, winter days.

    • Officially known as Soegogi-muguk, Beef + Radish soup is a fantastic Korean soup that’s simple to make and warms the soul. Pre-pandemic, my husband and I would always go to our favorite Korean spa; we'd 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!

      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. The well-rounded flavors emanate from fish sauce, soy sauce, garlic, green onion, daikon radish and chuck beef slow-simmering, giving the ingredients time to marry well. After prepping the aromatics and slicing the beef into thin slices, it’s a simple add, boil, mix, simmer process from there.

      Beef + 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.

      Looking for more soups? Try my creamy + delicious Red Curry Ramen or Mushroom Soup –hearty + bursting with umami goodness!

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  • Daikon Radish and Beef Soup

    By Jeri Mobley-Arias

    Curling up to a large bowl of Beef + Daikon Radish soup after a long workday is what I most look forward to, especially during these cold, winter days.

    • Total Time:
      1 hour 40 minutes
    • Servings:
      2-3

    Ingredients

    • ¾ lb beef chuck steak, ½ inch thick slices
    • 8 cups water
    • ¾ lb daikon radish, cut into ¼ inch thick slices
    • 1 tablespoon + 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

    For serving

    • jasmine rice
    • sliced green onion

    Instructions

    1. Add water and daikon radish to a medium-sized dutch oven and bring to a boil. Cover and cook for 20 minutes.
    2. 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.
    3. Lower heat to a simmer, add green onion and cook an additional 25 minutes minutes on.
    4. Taste soup and adjust seasoning. Add more fish sauce and kosher needed.
    5. Serve with steamed jasmine rice on the side and top soup with sliced green onion.
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