Korean Beef and Radish Soup

Instructions

1. 1

   Prepare your ingredients: peel 300 g Korean radish and cut it into thin square slices about 3 mm thick. Thinly slice 200 g beef brisket against the grain into small bite-sized strips. Finely chop 40 g green onions and mince 15 g garlic. Set out a medium soup pot on the stove.

2. 2

   Pour 15 ml sesame oil into the soup pot over medium heat. Add the minced garlic and sliced beef. Stir-fry using a wooden spoon for 3 minutes until the beef loses its raw pink color and turns light brown. If the beef starts sticking to the bottom, lower the heat slightly.

3. 3

   Add the sliced radish into the pot with the beef. Continue stir-frying over medium heat for 2 to 3 minutes, stirring constantly. The radish edges will absorb the seasoned oil and turn slightly translucent around the borders, releasing a fragrant, savory aroma.

4. 4

   Pour 1200 ml cold water and 30 ml Korean soup soy sauce into the pot. Turn the heat up to high and bring the soup to a full rolling boil. As foam and impurities rise to the top surface, use a large spoon to skim them off for a clear, clean broth.

5. 5

   Lower the heat to medium-low, partially cover the pot with its lid, and let it simmer gently for 15 minutes. Test the radish slices with a fork; they should be completely tender and soft through the center while the broth turns pale gold and savory.

6. 6

   Stir in the 40 g chopped green onions and taste the broth. Add a small pinch of salt if extra saltiness is desired. Simmer uncovered on low heat for 1 final minute, then turn off the heat. Ladle the hot, steaming soup directly into wide bowls and serve warm.