In this cooking vlog, Paik Jong Won shares his recipe for Soegogimutguk, a versatile beef and radish soup. He discusses various cuts of beef suitable for the soup, such as shank or plate, and suggests using fresh pork as an alternative. Key ingredients include radish, green onion, sesame oil, and soup soy sauce. Paik emphasizes the importance of stir-frying the meat with sesame oil before boiling to enhance flavor. He also provides tips on adjusting the recipe for different seasons and preferences, such as adding sugar if radishes are bitter. Additionally, he demonstrates how to transform the base soup into different variations using mushrooms or other ingredients like taro or rice cake.
Here are the key facts extracted from the text:
1. The dish being made is Soegogimutguk, a Korean beef and radish soup.
2. The radish is in season for making kimchi.
3. Radish is very sweet during this season.
4. If radish is used in a different season, it may taste bitter and require added sugar.
5. Beef plate (belly) is commonly used for soups due to its fat content and savory taste.
6. Shank (leg meat) can also be used for soups.
7. Sirloin is not suitable for soups as it is too lean.
8. Chuck (upper part towards the neck) can be used for soups and is relatively cheap.
9. Any part of the beef can be used, but the difference may not be noticeable to most people.
10. Pork can also be used to make a variation of the soup called Dwaejigogimutguk.
11. Fresh pork meat is recommended, and the front leg meat is preferred.
12. The ratio of radish to beef is not strictly defined.
13. Sesame oil is a key ingredient in the soup.
14. Red pepper powder is not a must, but can be added later for taste.
15. Sugar is not necessary, but can be added to balance the flavor.
16. Fish sauce can be used to add depth to the soup.
17. Soup soy sauce is preferred over dark soy sauce due to its saltier taste.
18. Stir-frying the meat and radish before boiling is important for flavor.
19. The foam that forms during boiling can be left to simmer and add flavor to the soup.
20. Various ingredients can be added to the soup to create different variations, such as mushrooms, onions, and rice cakes.
21. The base broth can be used to make different types of soups, such as toranguk (taro soup) and mandutguk (dumpling soup).
22. The meat should be cooked until it is tender and easy to chew.