Korean Beef and Radish Soup
This soup is very light - drawing most of its umami flavor from the Korean radish. The combination of beef and soft-boiled radish is perfect for any night.
Servings: 4 people
Ingredients
- Korean radish - 400 grams 4 slices, each slice the width of your thumbnail
- Beef brisket – 100 grams or fill 1/2 standard cup
- Spring onion – 30 grams or length of cereal box
- Shiitake mushroom - 1 mushroom
- Rice Water - 3 cups Can use regular water too; anchovy-dashima even better
Seasoning
- Minced garlic - 1/2 teaspoon
- Soup Soy Sauce - 3 teaspoons
- Sesame oil - 2 teaspoons
- Black pepper - a pinch
Instructions
- Cube the Korean Radish into small bite-sized pieces. Slice the shiitake mushroom thinly. Slice the spring onion into small pieces
- Put pot on a medium-high heat. Place sesame oil in. Once oil is hot, drop meat in and stir until you get a nice sear on them.
- Then drop the Korean Radish pieces into the pot and stir for approximately 30 seconds (or until you see the radish turn slightly clear)
- Place rice water into the pot and then cover it with a lid. Boil on medium (gentle simmer) for 10 minutes. After 10 minutes, check the radish and see if it is soft - boil for slightly longer if needed
- Take off lid and skim off the oil/beef foam that is on the surface
- Place minced garlic and soy-sauce into the soup. Then drop in mushroom and spring onions into the soup
- Let it boil for 2 more minutes.
- Eat it with bowl of hot rice.
Notes
- Soup Soy Sauce is different than regular soy sauce - it tastes less sweeter and saltier; but if you can't procure it - ok to use regular soy sauce
- Rice water helps bring the flavors together. You can also use anchovy-dashima broth - which makes the broth taste even deeper
- Reheat leftovers next morning - you will see that it will taste even better!
- Watch video below for step-by-step guide