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Korea Spicy Beef Radish Soup-2
Print Recipe
4.91 from 10 votes

Korea Spicy Beef & Radish Soup (얼큰소고기무국)

Ingredients

Anchovy Kelp Broth

  • 5 cups Water
  • 1 packet Anchovy-Kelp Broth Bag (Or 8-10 gutted, dried anchovies & few dried kelp pieces)

Broth Ingredients

  • 3 cups Korean Radish (⅓ 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

Final Seasoning

  • 1 Tablespoon of Fish Sauce
  • 1 Tablespoon of Soup Soy Sauce
  • 2-3 pinches Salt (Don't forget!)

Instructions

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.

Build Broth

  • 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!