Korean Braised Beef and Radish

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

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.

Ingredients

servings

IngredientAmountUnit

beef brisket500 gg

Korean radish400 gg

soy sauce5 tbsptbsp

water500 mlml

cooking wine2 tbsptbsp

minced garlic1 tbsptbsp

ginger½ tsptsp

sugar1 tbsptbsp

green onion1 stalkstalk

black pepper¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Control

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.
3

Control

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.
4

Control

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.
5

Prep

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sogogi mu jorim simmers thick radish rounds and beef brisket until the radish turns translucent and absorbs the savory broth.
Finish cue: 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.
Avoid this: Cut the 400 g Korean radish into thick 3 cm pieces and lightly trim the edges so they do not break easily.
Storage and reheating: Flavor improves if refrigerated overnight and reheated the next day.