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Korean beef soup with daikon radish and cabbage (Sogogi Muguk)

Gluten-free Korean beef soup, Sogogi Muguk

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.

Preparation time: 10 minutes
Cooking time 45 minutes
Total time 55 minutes
Difficulty: Beginner
Servings: 5
Ingredients
  • 500g of beef ( brisket or shank)
  • 1 white radish (also called daikon or white turnip)
  • 1/2 shredded cabbage (Nappa or green cabbage)
  • 1 medium onion, sliced
  • 3 cloves of garlic, chopped
  • 1 tbsp tamari soy sauce (gluten-free)
  • 1 tablespoon of sesame oil
  • 1 tsp toasted sesame seeds
  • 1 tbsp Korean chili paste (gluten-free gochujang)
  • 1 tsp grated fresh ginger
  • 1 tsp of sugar
  • Salt and pepper to taste
  • 1 liter of water or beef broth (gluten-free)
  • Thinly sliced ​​green onions for garnish
Preparation
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    During cooking, skim the surface to remove impurities if necessary.
  5. 5
    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.
  6. 6
    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.

Keywords: gluten-free Korean soup, gluten-free cabbage recipe, beef soup recipe
Read it online: https://glutenevasion.fr/recette/soupe-de-boeuf-coreenne-au-radis-blanc-et-au-chou-sogogi-muguk/