Korean beef soup with daikon radish and cabbage is truly delicious, perfect for a gluten-free winter meal. This traditional Korean dish, called Sogogi Muguk , combines tender pieces of beef simmered with vegetables and was a big hit with the whole family.
Ingredients
Preparation
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Preparing the beef: In a Dutch oven or a large, deep skillet, heat the sesame oil over medium heat. Add the beef pieces and brown them lightly for about 3 to 5 minutes. Add the garlic, sliced onion, and grated ginger. Sauté until the onions become translucent.
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Adding the vegetables: Add the chopped daikon radish and continue to sauté for 5 minutes to allow the flavors to meld. Add the shredded cabbage and mix well.
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Cooking the soup: Pour the stock (or water) into the pot and bring to a boil. Then reduce to a simmer and cook for about 40 minutes, or until the beef and vegetables are tender.
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During cooking, skim the surface to remove impurities if necessary.
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Seasoning: Stir in the gluten-free soy sauce, Korean chili paste (gochujang), and sugar. Adjust the salt and pepper to taste. Simmer for another 10 minutes to allow the flavors to infuse.
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Finishing and serving: Serve the soup piping hot in bowls. Garnish with sliced green onions and toasted sesame seeds for a crunchy touch.
Note
If you want a spicier taste, increase the amount of chili paste or add chili powder.
This soup tastes even better reheated, as the flavors develop more after a night in the refrigerator.
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