Korean Spicy Beef & Radish Soup. It’s one of my Top-3 favorite Korean stew! The original version is actually more popular throughout Korea. But in Gyeonsang-do province, they add-in a few scoops of Gochugaru as well as handful of soybean sprouts and mushrooms. The result is a wholesome stew that is packed with protein, flavor and a deeply-satisfying broth! In Gyeonsang-do, this stew is served at hole-in-the-wall restaurants as a hangover remedy. But tonight, we’ll make at home. Ya’ll ready for this killer recipe?! 😛
There are 4 key steps in building deep-flavor:
- Make anchovy-kelp broth. We need a base stock to build flavor on. (You can buy broth tea bags here)
- Before adding the broth, stir-fry the beef and radish pieces in sesame oil and garlic. Stir it around until the radish pieces start to turn translucent and the beef has lost its red color – all the natural juices will pool at the bottom of the pot.
- After adding the broth, gently boil the beef and radish pieces for at least 30 minutes. This will give enough time for the radish to release its natural juices into the broth – amazing flavor!
- Don’t forget to do the final seasoning: Soup soy sauce, fish sauce and a few pinches of salt.
This will create enough soup for 4-5 people! You can leave the leftover soup on the stove overnight and re-heat the next morning. It’s tastes best when eaten alongside a bowl of hot rice.
If you want to serve it extra-hot, consider getting a Ttukbaegi Serving Bowl (as shown in the video).
Enjoy the recipe — and your life! 🙂🙃
Anchovy Kelp Broth
- 5 cups Water
- 1 packet Anchovy-Kelp Broth Bag (Or 8-10 gutted, dried anchovies & few dried kelp pieces)
- 3 cups Korean Radish (1/3 of a whole radish)
- 300-400 grams Beef Brisket
- 3 stalks Spring Onion
- 2 handful of Soybean Sprouts
- 3 handful of Oyster Mushroom
- 3 Shiitake Mushroom
Broth Seasoning (Before Adding Broth)
- 2 Tablespoons of Sesame Oil
- 1 Tablespoon of Minced Garlic
- 2 Tablespoons Gochugaru
- 2 Tablespoons Soup Soy Sauce
- 1 Tablespoon of Fish Sauce
- 1 Tablespoon of Soup Soy Sauce
- 2-3 pinches Salt (Don't forget!)
Make Anchovy Kelp Broth
- Take out a large pot. Fill with 5 cups of water. Place in an Anchovy-Kelp Broth Bag. (Or you can add-in 8-9 pieces of dried, gutted anchovy & a few pieces of dried dashima). Bring it up to boil. Once it starts to boil, reduce the heat to a medium-low heat. Gently simmer for 10 minutes with a lid-on. Afterwards, throw out the broth packet and set the broth aside.
Prep Fresh Ingredient
- (1) Peel the skin off the Korean Radish. Chop into bite-sized pieces - we'll need about 3 cups worth. (2) Cut Spring Onion stalks into finger-length pieces. (3) Wash 2 handfuls of soybean sprouts and set them aside (4) Cut the stem off the oyster mushrooms and split them apart with your hands. (5) Slice the Shiitake Mushroom with your hand. (6) Cut the Beef Brisket into bite-sized pieces.
- Take out a large pot. Place on medium-high hot. Place in Sesame Oil (2 Tablespoons). Add in the beef pieces. Then add in Minced Garlic (1 Tablespoon). Stir everything around until the beef loses most of its red color.
- Then add the Korean Radish Pieces (3 cups), Gochugaru (2 Tablespoons), Soup Soy Sauce (2 Tablespoons). Mix it together and stir-around for 1-2 minutes. Then add in the anchovy-kelp broth.
- Place a lid-on and gently simmer on LOW heat for 30 minutes.
- After 30 minutes, the radish pieces should be soft. (If not, boil for a little longer) Add the Oyster Mushrooms, Shiitake Mushrooms, Soybean Sprouts and Spring Onion Pieces. Close the lid and let it boil for another 2 minutes.
- After 2 minutes, let's do the final seasoning. Add-in Fish Sauce (1 Tablespoon), Soup Soy Sauce (1 Tablespoon) and Salt (2-3 big pinches). Let the soup cook for a final 2 minutes. Turn off heat and serve with a bowl of hot rice! Bon Appetit!