Korean Beef and Radish Soup
A warm, refreshing Korean soup with beef and radish. Sautéing the beef in perilla oil gives the broth its deep flavor — Baek Jong-won style.
Ingredients
Ingredients
- Beef (soup cut)200g
- Korean radish1/4
- Perilla oil2 tbsp
- Salt1 tsp
- Minced garlic1 tsp
- Soup soy sauce2 tbsp
- Black peppera pinch
- Green onion1 handful
- Water1L
Directions
- 1
Prepare the ingredients. Cut the radish into thin squares and the beef into bite-size pieces.
- 2
Rinse the beef, squeeze out the excess water, then sauté it in a pot with the perilla oil.
- 3
When the beef is mostly cooked, add the radish and stir-fry together, then pour in 1L of water (or broth) and bring to a boil. Adjust the water to the amount of beef, radish, and your pot size.
- 4
Once boiling, skim off the foam and season with 1 tsp salt, 1 tsp minced garlic, 2 tbsp soup soy sauce, and a pinch of pepper. Add the green onion.
- 5
Your refreshing, savory beef and radish soup is ready.
Tips
Sautéing the beef and radish in perilla oil first is the key to the broth's flavor. Simmer until the radish turns translucent for the most refreshing taste.