Soy-seasoned radish with beef and minari
Briefly season radish in soy sauce, cook it separately from the beef and minari, then toss everything with sesame oil.
- Cuisine
- Korean
- Prep
- 25 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Korean radish (mu) raw weight after peeling
- 200 g
- beef top round raw, with thick fat and tough membrane trimmed away
- 50 g
- minari stems roots and tough parts removed, washed and drained
- 30 g
- Scallions
- 10 g
Seasonings
- Brewed soy sauce
- 1 T + 1/3 T
- Minced garlic
- 1/3 T
- Sugar
- 1/3 T
- cooking oil for the radish
- 1/3 T
- cooking oil for the minari
- 1/3 T
- cooking oil for the beef
- 1/3 T
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash and trim the radish
Wash the radish under running water and remove the peel and ends. Weigh 200 g of the peeled radish.
-
Cut the radish into sticks
Cut the radish into sticks about 4 cm long and 5–6 mm thick. Match the thickness for even cooking.
-
Marinate the radish in soy sauce
Measure out the brewed soy sauce 1 T and toss a portion with the radish. Refrigerate for about 15 minutes, turning halfway through. Press the softened sticks to remove moisture, then discard the leftover marinade.
-
Prepare the minari and scallions
Wash the minari and scallions under running water. Cut the edible stems of 30 g into roughly 4 cm lengths. Finely chop 10 g and keep separate.
-
Season the beef strips
On a board reserved for raw meat, slice 50 g into thin strips with the grain. Toss with the chopped scallion, remaining brewed soy sauce 1/3 T, minced garlic 1/3 T and sugar 1/3 T. Wash your hands and utensils.
-
Sauté the radish first
Heat the oil for the radish 1/3 T in a pan over medium heat and sauté the radish for about 3 minutes. Remove once the edges turn translucent and the sticks bend.
-
Briefly sauté the minari
Add the oil for the minari 1/3 T to the pan. Sauté over medium-high heat for about 30 seconds and remove when the stems brighten and bend slightly.
-
Cook the beef through
Add the oil for the beef 1/3 T to the pan. Spread the strips out and sauté over medium heat. Once the thickest piece reaches at least 75°C, maintain that temperature for at least 1 minute.
-
Toss the three ingredients
Combine the radish, minari and beef in a clean bowl. Add sesame oil 1/3 T and toasted sesame seeds 1/3 T, then gently toss from the bottom up.
-
Serve and refrigerate leftovers
Arrange the radish, beef and minari evenly. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the surrounding temperature exceeds 32°C.
