Soegogi Muguk is the weeknight soup MVP

I love my jjigaes – kimchi, sundubu, doenjang – but let’s be honest, I’m probably not making those too often on a weeknight. Too much work!

Soegogi muguk, on the other hand… super easy. Slice some radish, mince some garlic, slice your daepa/green onions, chop your beef. Add water and seasoning, bam. Whole thing takes maybe 15 minutes of prep and 15-20 minutes of simmering. Rice and kimchi, bang, done.

I know guk ganjang (soup soy sauce) is classic for muguk, but I just use a combination of soy sauce and fish sauce.

What does your ultimate soegogi muguk look like?

submitted by /u/Majestic_Economy_881
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