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
- 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
- Minced garlic - 1/2 teaspoon
- Soup Soy Sauce - 3 teaspoons
- Sesame oil - 2 teaspoons
- Black pepper - a pinch
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.
- 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