Korean Dried Radish Greens Beef Soup
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Siraegi-soegogi-guk combines beef brisket or shank with dried radish greens in a doenjang-seasoned broth that is simultaneously meaty, earthy, and fermented.
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The beef simmers first, building a clear stock with substantial body, before the pre-boiled and softened radish greens are introduced. Doenjang dissolves into the stock and acts as a bridge between the animal richness of the beef and the vegetal, slightly bitter quality of the greens, making both taste more complete than they would alone. An optional spoonful of gochugaru adds warmth and color, shifting the soup from mild to gently spicy. Garlic and green onion handle the aromatic duties, and a scoop of ground perilla seeds - stirred in near the end - gives the broth a creamy, nutty finish that softens the edges. This soup is one of the more filling options in the Korean guk repertoire because both the beef and the fibrous greens provide substance and chew. A single bowl, ladled generously over rice, can replace an entire meal without any additional banchan. The flavors deepen overnight, making leftovers an anticipated breakfast rather than an afterthought.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Lightly squeeze 250 g of boiled dried radish greens to remove excess water, then cut them into 5 cm pieces.
Rub in 1/2 tablespoon of doenjang so the greens are seasoned early and their grassy edge softens.
- 2Step
Trim the 250 g beef brisket into comfortable soup pieces and pat the surface dry.
If too much moisture goes into the pot, the beef will steam instead of browning lightly in the perilla oil.
- 3Control
Warm the pot over medium heat, add 1 tablespoon of perilla oil, and stir-fry the brisket for about 3 minutes.
Stop when the outside changes color and smells nutty, before the oil begins to scorch.
- 4Season
Add the seasoned greens and 1 tablespoon of minced garlic, then stir-fry for 2 more minutes.
When the greens absorb the oil, soften, and release a warmer aroma, the base is ready for water.
- 5Control
Pour in 1700 ml water, then dissolve the remaining 1 tablespoon doenjang and 1 tablespoon soup soy sauce.
Once it boils, keep it at a steady medium simmer for 35 minutes so the beef and greens soften together.
- 6Finish
Slice 1 green onion diagonally, add it, and simmer for 2 more minutes.
Check the broth seasoning, then serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Optional spoonful of perilla powder adds creamy nutty texture to the soup.
- Finish cue
- Slice 1 green onion diagonally, add it, and simmer for 2 more minutes.
- Substitution
- A single bowl, ladled generously over rice, can replace an entire meal without any additional banchan.
- Storage and reheating
- The flavors deepen overnight, making leftovers an anticipated breakfast rather than an afterthought.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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