Sunday, November 9, 2008

Moo Gook - Korean Radish Soup - Mini Lesson

Moo Gook is a great soup to get into your repertoire of Korean soups - the main reason is that its flavors are relatively neutral - meaning that it almost goes with anything Korean that you can think up. I like it for that reason, and although the soup is not one of husband's favorites, second daughter adores moo, so once in a while husband has to sacrifice a bit, in order that daughter can eat what she loves.

Again, as with all Korean soups, you can make it so it tastes ordinary, or you can try a few new techniques and make it taste extraordinary. There are some key points to help you take the soup to a higher level, and I'm going to explain them here.

Moo Gook

1 lb beef brisket
16 cups of water
1 onion, whole, peeled
6 cloves of garlic (whole)
2 medium sized Moo (Korean radish) - about 2 lbs (try and choose one that seems heavy for its size)
3 sheets (about the size of a playing card) dashima RINSED WELL. (Called Konbu - I found mine at Whole Foods!)
3 cloves of garlic crushed
1 bunch of green onions, washed and cut into three inch pieces.
Salt
Pepper

First - soak your brisket in cold water. This draws out the blood and saves you from having to skim off the scum from your soup. This helps create a nice, clean looking broth. Soak at least 45 minutes.


While beef is soaking, prepare the moo. Cut into large chunks that go down lengthwise.
(for some reason I could only find green moo, but it still tasted good when cooked.)


Bring 10 cups of water to a rolling boil. Once the water is boiling add beef, onion, and six cloves of garlic. Keep it at a low rolling boil.

After beef has been cooking for about 40-45 minutes, add moo and dashima. Cook altogether at a low simmer until moo is tender but NOT falling apart - anywhere between 20-30 minutes depending on your moo. The delicious flavor of the moo and dashima will blend with the beef broth making a great base for your soup.


When moo is tender, remove everything from the soup broth. Throw away onion and garlic cloves. Set aside moo, beef, dashima.


Then you will be left with only the broth.


After the moo has cooled and you can handle it without burning the tips of your fingers off, slice into nice even 1/2 in slices. Cut dashima into 1/2 strips as well.


Shred the beef into smaller pieces.

Add sliced moo, dashima, beef, and green onions BACK into the soup pot. Add 3 cloves of chopped or crushed garlic. Season with salt and pepper. Bring to a boil and allow the green onion to wilt. Serve.

9 comments:

hudson umma said...

you're right...this is some fancy moo guk! could i still make it w/ out the beef?

Joanne Choi said...

I'd say you'd want the beef for the stock flavoring - moo gook tastes best with beef stock...what were you considering for stock base? You could just have the beef in their for the stock and then leave it out...

sillie smile said...

wow, you take some great pics! makes the food look good :)

and i think you can make it with a myul-chi base, but honestly, i agree, it tastes way deeper with beef stock!

Elain said...

Thank you so much for this post. I made it yesterday as I was craving some comfort korean food. It came out soooo good. I'll call my mom and ask her how to make things but she doesn't give me exact measurements so my food never comes out as good as hers. I was so proud that the Moo Gook came out just as tasty and flavorful as hers! I love your blog!

Strange Juxtapositions said...

I just made this gook, and I have to say, this is the best gook I ever made. It was so yummy, even I was shocked. I've always thought that this is one of those soup you just throw in the ingredients and boil till the radish is soft, but I was wrong. I also seasoned the shredded beef with salt and pepper, and it came out great!

Joanne Choi said...

Thanks to all who tried the recipe with success!

kimberly said...

Radish contain high amount of water that hidrate the skin. Also contain potassium, vitamin C, calcium etc. That´s why i prefer to eat radish frequently for all benefits that brings to our body. So if you want to increase your welfare begins to eat it.

buy viagra

Kim said...

Thank you for this recipe... My mom gave me vague instructions, measurements, etc... so this really helped. I tried the recipe earlier this week and it was wonderful! I loved how everything turned out.

Jean said...

can i make this without the kombu?

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