Korean Beef & Water Parsley Soup
Quick answer
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.
What makes this special
- Minari added last minute retains its herbal punch and slight crunch.
- Cold soak and skimming keep the brisket broth crystal clear
- Seasoning kept minimal to let brisket's own umami carry the broth
Key ingredients
Core cooking flow
- 1 Soak 220 g beef brisket in cold water for 10 minutes, then drain and pat it dry so the broth stays clear.
- 2 Put 1200 ml water and the beef in a pot, then bring it up over medium heat.
- 3 Lower the heat to medium-low and leave the lid slightly open, then simmer for about 25 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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