Soups
Beef and radish soup
Slices of Korean radish and beef are sautéed first, then simmered in a clear broth.
- Prep
- 15 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Korean radish Peeled raw radish weight
- 320 g
- Beef for soup
- 180 g
- water
- 6 C
- Large green onion (daepa)
- 25 g
Seasonings
- sesame oil
- 1 T
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the radish
Cut the radish 320 g into squares about 5 mm thick and slice the scallion 25 g diagonally.
-
Sauté the beef first
Heat the sesame oil 1 T in a pot and sauté the beef 180 g over medium heat.
-
Sauté with the radish
Add the radish to the beef and sauté for another 2 minutes.
-
Add water and skim
Pour in the water 6 C, bring to a boil and skim the foam from the surface.
-
Simmer until the radish is tender
Simmer over medium-low heat for about 18 minutes, until the radish is tender and translucent. Check that the beef centre holds at or above 75°C for 1 minute.
-
Season with soup soy sauce
Add the soup soy sauce 1 T, garlic 1/2 T and scallion. Bring briefly back to a boil.
