Korean Beef Soup with White Radish and Cabbage is truly delicious, perfect for a gluten-free winter meal. This traditional Korean dish, called Sogogi Muguk , combines tender pieces of simmered beef with vegetables and was a hit with the whole family.
Ingredients
Preparation
-
Prepare the beef: In a Dutch oven or large high 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, chopped onion and grated ginger. Sauté until the onions become translucent.
-
Adding the vegetables: Add the white radish cut into pieces and continue to fry for 5 minutes so that the flavors mix. Add the chopped cabbage and mix well.
-
Cooking the soup: Pour the broth (or water) into the saucepan and bring to the boil. Then reduce the heat to low and simmer for about 40 minutes or until the beef and vegetables are tender.
-
While cooking, skim the surface to remove impurities if necessary.
-
Seasoning: Stir in the gluten-free soy sauce, Korean chili paste (gochujang), and sugar. Adjust salt and pepper to taste. Let simmer for another 10 minutes to infuse the flavors.
-
Finishing and serving: Serve the soup hot in bowls. Garnish with sliced green onions and toasted sesame seeds for added crunch.
Note
If you want a spicier taste, increase the amount of chili paste or add chili powder.
This soup is even better reheated, as the flavors develop more after a night in the refrigerator.
gluten-free Korean soup, gluten-free cabbage recipe, beef soup recipe
