Korean Beef and Daikon Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Soegogi muguk jjigae is a clear, soothing stew made by first sauteing beef brisket and daikon radish together in sesame oil to build a savory base, then adding water and simmering until the broth deepens in flavor.
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Soup soy sauce seasons the liquid while green onion and garlic round out the aroma. Despite a short ingredient list, the stew develops surprising depth as the brisket renders slowly into the broth and the radish turns translucent and sweet. Cutting the radish thick allows its natural sweetness to infuse gradually, enriching the broth over the full cooking time. It is a simple, grounding bowl most often eaten with rice stirred directly into the broth.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Slice 200g beef brisket thinly into bite-size pieces.
Cut 200g daikon into about 3cm cubes so the centers cook through evenly, then slice the green onion on a diagonal and keep it aside for finishing.
- 2Control
Add 1 tablespoon sesame oil to a pot and warm it over medium heat.
Add the brisket and stir-fry for about 2 minutes, just until the red color is half gone and the meat smells nutty, not browned hard.
- 3Season
Pour in 2 tablespoons Korean soup soy sauce and stir-fry for 1 more minute so the seasoning coats the beef.
Keep the pieces moving because soy sauce can scorch quickly on the bottom of a hot pot.
- 4Season
Add the daikon and stir it through the seasoned beef, then pour in 800ml water.
Raise the heat to high, bring it to a boil, and skim off foam as soon as it gathers for a clearer broth.
- 5Finish
Add 1 tablespoon minced garlic, then lower to medium heat and simmer for 15 to 20 minutes.
The stew is ready for finishing when the daikon looks translucent and a chopstick slides in without hard resistance.
- 6Finish
Turn off the heat, scatter the sliced green onion over the top, and let it stand for 1 minute to release its aroma.
Check the broth seasoning, then serve the stew hot with rice on the side or in the bowl.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Soegogi-muguk-jjigae yields a clear, comforting broth sweetened through a patient twenty-minute simmer of beef and radish sautéed in fragrant sesame oil.
- Finish cue
- The stew is ready for finishing when the daikon looks translucent and a chopstick slides in without hard resistance.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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