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Korea Beef and Radish Soup
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5 from 3 votes

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.
Course: Easy
Servings: 4 people


  • 400 grams Korean radish 4 slices, each slice the width of your thumbnail
  • 100 grams Beef brisket (or fill ½ cup's worth)
  • 30 grams Spring onion stalk - length of forearm
  • 1 whole Shiitake mushroom
  • 3 cups Rice Water (Or Use Anchovy-Dashima Broth)


  • 1 teaspoon Minced garlic
  • 3 teaspoons Soup Soy Sauce
  • 2 teaspoons Sesame oil
  • Few pinches of Black pepper


  • 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 (2 teaspoons) 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 (1 teaspoon) and Soup Soy Sauce (3 teaspoons) 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