Korean Bapsang: Korean Beef and Radish Soup (Muguk)
Original Korean Bapsang beef-radish soup demonstration uses about 170 g beef and 340 g radish, with different seasonings. FOOD uses 210 g beef, 330 g radish, 1,100 ml water and 22 ml soup soy sauce. Follow FOOD's 20–25-minute simmer and raw beef handling; check soy, potential wheat and sesame allergens.
Official cooking video · Korean Bapsang · YOUTUBEClear Korean Beef and Radish Soup with Scallions
A clear Korean-style soup of sautéed beef and radish simmered with scallions. Use a pot, separate raw-meat board, knife, ladle and food thermometer.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
1. Wash hands and 330 g radish, then slice radish 5 mm thick. On a separate board, thinly slice 210 g raw beef across the grain to 3–5 mm. Wash hands, knife and board before preparing vegetables. Slice 45 g scallions.
- 02
2. Heat 10 ml sesame oil in a pot over medium heat. Sauté beef for 3–4 minutes, then add radish and cook 2 minutes. Add 11 ml soup soy sauce and stir. Browning alone does not prove beef is cooked.
- 03
3. Pour in 1100 ml water and bring to a boil over high heat. Skim foam, reduce to medium, cover and simmer 20–25 minutes until radish is easily pierced and the beef is thoroughly cooked and tender.
Check that chopsticks pass easily through the 5-mm radish and the thickest beef piece is fully cooked and tender. Add 50–100 ml hot water gradually if broth evaporates excessively; simmer another five minutes at a time if beef remains chewy. - 04
4. Add 10 g minced garlic, the remaining 11 ml soy sauce and 2 g salt; boil 3 minutes. Add 45 g scallions and 1 g pepper, simmer 1 minute, and divide into three bowls. Taste before adding salt if stock is already seasoned.
Sodium varies across soup soy sauces; taste the broth before adding all the salt. Bring broth back to a simmer if extra water was added and stop when scallions soften.
Helpful source links
Before you cook
Sesame oil contains sesame; soy sauce has soy and may contain wheat. Separate raw beef tools and wash hands. Simmer until beef is thoroughly cooked throughout; do not judge safety from outer color alone. Refrigerate in shallow containers at 4°C or below within 2 hours; bring soup back to a boil before serving leftovers.
Allergens: soy (soup soy sauce), wheat may be in soy sauce, sesame
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Beef and radish soup · AI-generated illustration
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