Korean Beef & Water Parsley Soup

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Minari-soegogi-guk is a clear beef soup that relies on a slow-simmered brisket broth for depth and finishes with a handful of water dropwort for aromatic brightness.

The brisket cooks low and long until the stock turns golden and rich with dissolved collagen and beef fat, creating a full-bodied foundation. Radish simmers alongside the meat, contributing a quiet sweetness that rounds out the beefy intensity. When the broth is ready, water dropwort - stems and leaves - is added just before serving so it wilts only slightly, keeping its signature fragrance alive. Green onion and garlic provide the aromatic backbone, while seasoning stays lean: salt or soup soy sauce, nothing more. The boiled brisket is typically sliced thin and returned to the bowl, or pulled aside and served with a soy-vinegar dipping sauce. During spring, when water dropwort is young and fragrant, this soup reaches its peak expression. It is a dish that demonstrates how Korean cooking often pairs a slow, patient stock with a single bright ingredient added at the last moment to transform the entire bowl.

Ingredients

servings

IngredientAmountUnit

beef brisket220 gg

water parsley (minari)100 gg

Korean radish180 gg

green onion40 gg

minced garlic1 tbsptbsp

soup soy sauce1½ tbsptbsp

salt⅜ tsptsp

black pepper0.2 tsptsp

water1200 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Soak 220 g beef brisket in cold water for 10 minutes, then drain and pat it dry so the broth stays clear.

Slice 180 g Korean radish into thin square pieces, rinse 100 g minari well, and cut it into 5 cm lengths.
2

Control

Put 1200 ml water and the beef in a pot, then bring it up over medium heat.

Once it starts boiling, skim foam and excess fat for about 5 minutes so the broth does not turn cloudy.
3

Control

Lower the heat to medium-low and leave the lid slightly open, then simmer for about 25 minutes.

The broth should become light brown, and the beef should feel tender enough to pierce with chopsticks.
4

Control

Add the radish and 1 tbsp minced garlic, then simmer for 8 more minutes.

Cook until the radish edges turn translucent, but keep the boil gentle so the pieces do not break apart.
5

Control

Add only half of the 1.5 tbsp soup soy sauce first, simmer 2 minutes, then taste the broth.

Adjust with the remaining soup soy sauce and 0.4 tsp salt, and add 40 g green onion.
6

Finish

When the green onion aroma rises, lower the heat and add the minari for just 1 minute.

As soon as the stems soften slightly but stay green, sprinkle with 0.2 tsp black pepper and serve right away.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Minari added last minute retains its herbal punch and slight crunch.
Finish cue: Cook until the radish edges turn translucent, but keep the boil gentle so the pieces do not break apart.
Avoid this: Add minari at the end; overcooking weakens its aroma.