Korean Soup “Sogogi Mukuk” Recipe
An unusual soup from Korean cuisine for us. This is unusual because there is daikon in the soup, and, yes, it needs to be boiled. I was a little scared when I started cooking it, and later I regretted that I hadn’t cooked enough. My whole family really liked the soup! Spicy, light and with an Asian flavor.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Instructions
  1. Cut the beef into small pieces.
  2. I cooked soup in a small saucepan for 1 liter of water. Cook the meat for about an hour, removing the foam. This is mandatory, the broth must be transparent. How much meat to cook depends on the meat itself, you know, in my case, the meat is processed, cooled and cooked quite quickly.
  3. Prepare the rest of the products.
  4. Peel the daikon and cut it into thin slices.
  5. Chop the garlic and chili pepper. Korean cuisine is spicy, so decide for yourself about the sharpness.
  6. The meat will be almost ready. Add a little salt to the broth.
  7. Put the daikon, garlic, chili in a saucepan and pour over the fish sauce. Cook for about 10 more minutes. Daikon should be cooked and become transparent.
  8. At the end, add finely chopped green onions.
  9. The soup “Flour juices” is served necessarily with boiled rice.
  10. Try it, our soup is unusual, but delicious!)
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