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

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 15 min Cook: 70 min Serves 6 Korean cuisine 290 cal/serving

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Ingredients

1 lb, thinly sliced beef brisket
1 lb, peeled and cut into 1/2-inch cubes Korean radish (mu)
5, minced garlic cloves
1 tbsp gochugaru (Korean chili flakes)
3 tbsp soy sauce
1 tbsp sesame oil
3, sliced green onions
8 cups water
2 tsp salt
1 tsp black pepper

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Instructions

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.
Step 2: Add 1 pound thinly sliced beef brisket and cook for 5 minutes, stirring occasionally, until the beef starts to brown.
Step 3: Pour in 8 cups water and bring to a boil. Skim off any foam that forms on the surface.
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.
Step 5: Stir in 3 sliced green onions during the last 5 minutes of cooking to add freshness.
Step 6: Taste and adjust seasoning with additional salt or soy sauce if needed. Serve hot with steamed rice for a warming Korean meal.