Sogogi Soup (Beef Stock)

A simple trio of beef ribs, daikon radish and leeks are simmered together to make a meaty stock. This stock is not only a base for several soups and hot pots, it is also a meal in itself. The beef ribs become tender after slow cooking and the vegetables imbued with rich flavors. Beef shanks and fresh brisket can also be used for this stock. As a rule of thumb, remember to check a stock for seasoning after you've added all the ingredients and the stock has finished cooking.

10 cups water
4 pounds beef back ribs, approximately 8 ribs
1 pound daikon radish, cut into thirds
2  leeks, split lengthwise and rinsed
 {sea salt} or kosher salt to taste
 fresh ground {black pepper} to taste
Combine the water and the ribs, cover the pot with a lid and bring to a boil. Periodically skim off any foam that appears on the surface of the stock. Lower the heat, cover and simmer for 1 hour.

Add the daikon chunks and leeks and simmer, covered, for an additional 30 minutes.

Strain the stock over a bowl. Reserve the meat and vegetables to make the Boiled Meat and Vegetable Dinner (below), if desired.

Return the strained stock to the pot and bring to a boil. Season with salt and pepper. Remove from the heat and cool before storing in the refrigerator. When the stock has been thoroughly chilled, remove the layer of congealed fat from the surface. The stock will last for 5 days in the refrigerator or up to 3 months in the freezer.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 2 hrs

Servings: 8

Recipe By: Taekyung Chung and Debra Samuels

From:  The Korean Table
Used with permission of Tuttle Publishing

Chef Suggestions
Variation: Boiled Meat and Vegetable Dinner

To serve the meat and vegetables as a boiled dinner, place the beef ribs on a plate. Cut the daikon into 2-inch rounds and add to the plate. Cut leeks in half and add to plate.