Recette Soupe Coréenne au boeuf et radis blanc (daikon) - Sogogi Muguk

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: chicken stock

Vegetable stock provides a lighter flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic sweetness without alcohol.

Melt butter in a saucepan over medium heat until foamy.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in flour and cook for 2-3 minutes to form a roux, stirring constantly.

Gradually whisk in beef stock, ensuring no lumps remain.

Add bay leaf, thyme, black pepper, and salt; bring to a simmer.

Reduce heat and let simmer for 30 minutes, stirring occasionally.

Strain the sauce through a fine-mesh sieve into a clean saucepan.

Return to low heat and add sautéed mushrooms and minced garlic.

Stir in red wine and simmer for an additional 10 minutes.

Adjust seasoning with more salt and pepper if needed.

Finish with fresh parsley and a squeeze of lemon juice.

Cooking Techniques

Spice Level:

Allergens