Korean Soup “Sogogi Mukuk” Recipe
An unusual soup from Korean cuisine for us. Unusual in that there is daikon in the soup and, yes, it needs to be boiled. I was a little afraid when I started cooking it, and later I regretted that I didn’t cook enough. My whole family really liked the soup! Spicy, 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 farmed, chilled and cooked quite quickly.
  3. Prepare the remaining products.
  4. Peel the daikon from the skin and cut into thin slices.
  5. Chop the garlic and chilli. 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 daikon, garlic, chili in a saucepan and pour in the fish sauce. Cook for about another 10 minutes. Daikon should be cooked and become transparent.
  8. At the end, add chopped green onions.
  9. The soup “Juices flour” is served necessarily with boiled rice.
  10. Try it, the soup is unusual for us, but delicious! )

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