Korean Beef and Mushroom Soup
Quick answer
- Total time
- 53 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Soegogi beoseot-guk pairs seared beef with a medley of mushrooms in a clear, deeply savory broth.
Read more
The beef is first stir-fried in sesame oil to develop a caramelized base, then button mushrooms, cut thick so they hold their shape, join the pot along with water or stock. As the soup simmers, the mushrooms leach glutamate into the liquid, layering umami on top of the beef's own juices without any added MSG or bouillon. Enoki mushrooms go in during the final minutes, contributing slippery strands that contrast with the meatier button slices. Soup soy sauce and minced garlic season the broth, keeping it translucent with a faintly woodsy aroma that lingers after each sip. A finish of sliced scallion and cracked black pepper sharpens the bowl just enough to keep the palate engaged from first spoonful to last. It is an understated soup that proves depth of flavor does not require complexity of technique.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pat 260 g beef dry with paper towels so it sears instead of steaming.
Slice 220 g radish into thin squares, cut the button mushrooms thickly, and trim the enoki base before loosening the strands.
- 2Control
Warm 10 ml sesame oil in a heavy pot over medium heat.
Add the beef and stir-fry for about 2 minutes, just until the surface turns gray-brown and the nutty aroma comes up.
- 3Control
Add the radish and 1600 ml water, then raise the heat to high until it boils.
Skim off foam, reduce to medium-low, and simmer for 15 minutes so the radish turns slightly translucent.
- 4Control
Add 180 g button mushrooms, 15 g minced garlic, and 28 ml soup soy sauce.
Keep the soup at a steady medium-low simmer for 10 minutes, letting the mushrooms soften without clouding the broth too much.
- 5Control
Add 120 g enoki mushrooms and 80 g green onion, separating them gently in the broth.
Simmer for only 3 more minutes, stopping when the enoki wilts but still keeps a light bite.
- 6Season
Check the broth seasoning, then ladle it into bowls immediately and distribute the beef and mushrooms evenly while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Button mushrooms added to broth first simmered with beef and radish
- Finish cue
- Skim off foam, reduce to medium-low, and simmer for 15 minutes so the radish turns slightly translucent.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
53min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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