My Mother’s Seogogi Muguk 쇠고기무국

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My Mother’s Seogogi Muguk is a family favorite. It is very delicious, healthy and most of all very easy. Growing up, my mom was busy 7 days a week running a very successful family restaurant, Kay’s. She cooked American Breakfast and Lunch staples for regular customers that called her Ms. Kay for 19 years in the Bay Area (Hayward, CA).

At home, she was mom cooking Korean food for the family. My mom is far from traditional when it comes to how she cooks Korean food. She was always very busy for most of the day with work, and cooking Korean food is known for being very time consuming. She became very skilled in making short-cuts to make traditional Korean dishes easy and fast to cook. However, she never sacrificed quality or flavor in the dishes she modified.

Now that I am a busy Mom cooking for a family of 6 of my own, I appreciate the short-cut recipes she taught me. I am able to pass down traditional flavors of Korea to our American children so they stay connected to their Korean Heritage.

Now, my mom does not measure anything, getting this recipe down to exact measurements for this blog was not easy as my mom would say…”well about a teaspoon or you taste and add more if you want.” And of course I adopted this method of cooking. So her and I talked it out and here it is.

My personal favorite growing up, Seogogi Muguk. One pot, with 5 simple fresh ingredients! A delicious bowl of comfort. The beef flavor pairs so well with Korean radish.

It is simply delicious! Serve with a white rice and you’ve got heaven. Our kids always ask for more!

Ingredients for My Mother’s Seogogi Muguk

Chop Daikon Korean Radish

**Here’s the short-cut my mom does to make the soup full of beef flavor. Cooking the Beef with Beef Dasida. If you cannot find Beef Dasida, you can buy the one we use online, click >> here<<.

It can be used in a variety of dishes, just like salt and pepper, it is a staple in our kitchen.

Add 8 cups of water to a pot and add Dasida and garlic and bring to a simmer on medium/low heat. Add Beef and simmer one low for 1-2 hours depending on thickness of your beef. *The key is getting your beef really tender but also making sure your radish is not overcooked and mushy. Then add radish, and ground black pepper.

Simmer until the radish is fully cooked (tender and almost transparent).

Top with green onions and serve