Korean Braised Beef and Radish
Sogogi mu jorim is a Korean braised beef and radish dish where brisket and thick-cut Korean radish are slowly simmered in soy sauce with garlic, ginger, and a touch of sugar. Boiling the beef first and skimming the foam produces a clean broth base for braising. The radish goes in later so it cooks until semi-translucent, absorbing the beef-enriched liquid and developing a natural sweetness that balances the soy. Green onion added at the end contributes a fresh note. Cutting the radish thick is important so it holds its shape through the braise, and resting the dish overnight before reheating deepens the flavor noticeably.
Adjust Servings
Instructions
- 1
Cut beef into large chunks and soak in cold water for 10 minutes to remove blood.
- 2
Cut radish into thick 3 cm pieces and lightly round the edges.
- 3
Boil beef with water, cooking wine, and ginger for 15 minutes, skimming impurities.
- 4
Add soy sauce, sugar, garlic, and pepper; simmer 10 more minutes over medium heat.
- 5
Add radish and braise on low heat for 15-18 minutes until semi-translucent.
- 6
Add green onion, cook 2 more minutes, then rest off heat for 5 minutes before serving.
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Nutrition (per serving)
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