MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Soegogimuguk (Beef Radish Stew)
Categories: Korean, Stews
Yield: 2 Servings
8 oz Korean radish (mu) or
-daikon; peeled
7 c Water
8 oz Beef brisket; cut into 1 x
-1/2 x 1/4" pieces
4 cl Garlic; minced
1 tb Fish sauce or Korean soup
-soy sauce
1 ts Kosher salt
1/4 ts Black pepper; freshly ground
2 Scallions; thinly sliced on
-the diagonal
This soup has a satisfying sweet flavor that Koreans recognize
instantly and newcomers to the dish immediately appreciate. I always
use well-marbled point-cut brisket, since there should be a little
fat in the beef to give the soup richness. The beef is added once the
radishes are already boiling in the water, and that helps keep the
broth clear.
Beef used to be very expensive in Korea, so much that it was given as
a gift on special occasions. Wrapped in newspaper from the butcher,
it didn't look fancy, but everyone was happy to get such a present.
Trim the root end of the radish so it lies flat and put it on a
cutting board flat end down. Moving around the perimeter of the
radish, slice off 1-1/2" square pieces. The pieces should be of
uneven thickness, ranging from 1/8 to 1/4" thick.
Combine the radish and water in a large saucepan, cover, and cook over
medium-high heat for 15 minutes.
Add the beef and garlic to the pan, turn the heat down to medium, and
cook, covered, for 25 minutes. Stir in the remaining ingredients and
cook for another 5 minutes.
Ladle the soup into bowls and serve.
Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
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