Korean Beef and Radish Soup

Instructions

1. 1

   Slice beef into small thin strips and cut peeled radish into thin square slices about 3 millimeters thick.

2. 2

   Heat sesame oil in a pot over medium heat, add beef and minced garlic, and stir-fry for 3 minutes until meat turns light brown.

3. 3

   Add sliced radish to the pot and cook over medium heat for 2 minutes until radish edges become slightly translucent.

4. 4

   Pour in cold water and soup soy sauce, set heat to high, and bring to a full rolling boil for 5 minutes.

5. 5

   Skim off any foam from the surface, turn heat to medium-low, cover pot, and simmer for 15 minutes until radish is tender.

6. 6

   Stir in green onions, season with salt if needed, let simmer on low heat for 1 minute, then turn off heat.