Korean Beef Soup (고기국 Gogi Guk)
Hyosun Roh of Eating and Living posted her family recipe for 무국 mu guk (Korean radish soup) a couple of years ago. I have enjoyed this recipe on occasion with Japanese daikon radishes, because the larger Korean radishes are difficult to find where I live.
What can I do when I can’t find radishes in season?
“Try with potatoes,” Ms. Roh advised me. “My mother used to make gogi guk with potatoes and tofu. She would also put in dangmyeon (starch noodles) at the end. It was delicious, and I make this version once in a while too.”
As some of you know, I’m not much of a 두부 dubu (tofu) fan, but the idea of making mu guk with potatoes intrigued me, which changes the name of this recipe from mu guk to 고기국 gogi guk (beef soup).
Thank you for your advice, Ms. Roh. This soup was flavorful and very filling.
Korean Beef Soup (Gogi Guk)
12 ounces baby potatoes (original recipe calls for 12 ounces of Korean radish)
6 ounces beef brisket (or flank steak)
2 teaspoons garlic, minced and divided
1 teaspoon sesame oil
1–2 teaspoons Korean soup soy sauce (gluten-free ganjang or Bragg’s Liquid Aminos
salt and pepper to taste
- Cut the beef into thin bite size pieces (1–11/2 inch). Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, pinch pepper and 1 teaspoon of sesame oil. Set aside.
- Cut the potato into bite size pieces (1–11/2 inch square, about 1/4 inch thick).
- Cut the scallions into 1–11/2-inch pieces.
- In a large pot, sauté the beef until all the pieces turn brown.
- Pour in 6 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 5 minutes.
- Add the potato pieces and boil, covered, until you can insert a fork or chopstick into the potato, about 15 minutes.
- Stir in one teaspoon of the garlic, scallions, and 1–2 teaspoons of soup soy sauce.
- The soup should not look too dark. Taste for salt and pepper. Boil for an additional 5 minutes and serve hot.