Korean Braised Beef and Radish
Quick answer
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.
What makes this special
- Sogogi mu jorim simmers thick radish rounds and beef brisket until the radish turns translucent and absorbs the savory broth.
- Thick 3cm radish turns translucent while absorbing beef broth umami
- Radish's natural sweetness balances the soy with minimal sugar
Key ingredients
Core cooking flow
- 1 Cut the 500 g beef brisket into large chunks, soak it in cold water for 10 minutes, then drain well.
- 2 Put the beef, 500 ml water, 2 tablespoons cooking wine, and 0.5 teaspoon ginger in a pot over high heat.
- 3 Add 5 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut the 500 g beef brisket into large chunks, soak it in cold water for 10 minutes, then drain well.
Cut the 400 g Korean radish into thick 3 cm pieces and lightly trim the edges so they do not break easily.
- 2Control
Put the beef, 500 ml water, 2 tablespoons cooking wine, and 0.5 teaspoon ginger in a pot over high heat.
When it boils, skim off the foam, lower to medium heat, and simmer for 15 minutes to keep the broth clean.
- 3Control
Add 5 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, and 0.25 teaspoon black pepper.
Stir until the sugar dissolves, then simmer over medium heat for 10 minutes so the beef starts absorbing the seasoning.
- 4Control
Nestle the radish pieces into the braising liquid and reduce the heat to low.
Cover the pot slightly ajar and braise for 15 to 18 minutes, until the radish edges turn semi-translucent but the pieces still hold their shape.
- 5Prep
Turn the radish pieces only once and spoon the liquid over them so they do not crumble.
When a chopstick slides into the radish easily and the liquid tastes savory and concentrated, keep the heat low to prevent scorching.
- 6Finish
Add 1 sliced green onion stalk and simmer for just 2 more minutes to keep its fresh aroma.
Turn off the heat, rest the dish for 5 minutes, then serve warm or cool it and refrigerate overnight for deeper flavor.
After the steps
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