Spicy Korean-Style Beef and Radish Soup (Soegogi Mu Guk)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, spicy soup featuring tender beef brisket and crisp Korean radish simmered in a flavorful broth infused with garlic and chili. This korean-inspired beef (gluten free) ready in about 85 minutes pairs beef brisket, Korean radish (mu), garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 15 min Cook: 70 min Serves 6 Korean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 1 tablespoon sesame oil over medium heat. Add 5 minced garlic cloves and 1 tablespoon gochugaru, sautéing for 1-2 minutes until fragrant but not burnt.
  2. Step 2: Add 1 pound thinly sliced beef brisket and cook for 5 minutes, stirring occasionally, until the beef starts to brown.
  3. Step 3: Pour in 8 cups water and bring to a boil. Skim off any foam that forms on the surface.
  4. Step 4: Add 1 pound peeled and cubed Korean radish to the pot along with 3 tablespoons soy sauce, 2 teaspoons salt, and 1 teaspoon black pepper. Reduce heat to medium-low and simmer uncovered for 1 hour until the radish is tender and the broth is rich.
  5. Step 5: Stir in 3 sliced green onions during the last 5 minutes of cooking to add freshness.
  6. Step 6: Taste and adjust seasoning with additional salt or soy sauce if needed. Serve hot with steamed rice for a warming Korean meal.

Frequently asked questions

How long does Spicy Korean-Style Beef and Radish Soup (Soegogi Mu Guk) take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Korean-Style Beef and Radish Soup (Soegogi Mu Guk)?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Spicy Korean-Style Beef and Radish Soup (Soegogi Mu Guk)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Korean-Style Beef and Radish Soup (Soegogi Mu Guk) for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Korean-Style Beef and Radish Soup (Soegogi Mu Guk) gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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