Monday, April 28, 2014

AFF Korea: Pork & Radish Soup (Dwaejigogi-Muguk)

This is such a heartwarming dish. My family & I enjoyed it so much!
Original recipe uses beef (sogogi). I replaced with pork loin

I saw the recipe both from Aeri's Kitchen and Maangchi, and I combined both recipes adjusting to our preference

What you need:

about 250g pork loin, pounded and thinly sliced
about 250g white raddish, washed, peeled and sliced
5 cups of water
2 spring onions, sliced thinly diagonally
2 tbsp fish sauce
1/2 tbsp salt
1/2 tbsp sesame oil

To marinade meat:
2 tbsp spring onions - finely chopped
1 tbsp garlic - finely minced
1 tsp fish sauce
1/2 tsp salt
1 tsp cooking wine
1/2 tsp sesame oil
1/4 tsp pepper

  1. Mix sliced meat with marinade and set aside for about 30mins
  2. In a heated pot, add in 1/2 tbsp sesame oil and stir fry the marinated pork slices and the raddish. Cook about 3mins over medium-high heat
  3. Pour water and bring to boil. Let simmer for another 15mins. Occasionally remove foam on the surface of the soup
  4. Add in fish sauce and salt, adjust the taste. Also check the tenderness of the meat
  5. Add in spring onion at the last 2mins of the cooking
  6. Ready to serve! Just with rice - it's good enough! :)

I am submitting this post to Asian Food Fest: Koreahosted by Sharon from Feats of Feasts

1 comment:

  1. So fresh and appetizing! My mom used to make the similar soup with pork ribs for the lunch.



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