Korean Beef Radish Soup |
Korean Beef Radish Soup
is flavorful and cooks up in about 30 minutes. This recipe marinates and browns
the beef, which gives it a cooked all day taste in a short amount of time.
Learning how to cook Korean has been a passion for me and when I’m craving Korean, my first stop is Hyosun Ro’s bolg, Korean Bapsang and most of the time - it’s also my last stop. Her recipes are always delicious and easy to follow.
I haven’t had the
pleasure of meeting her in person, yet I feel as if I know
her, because of all the recipes that she has shared with me and the
lessons she has taught me. If you want to learn how to cook authentic Korean
home cooking, visit Hyosun, she takes the mystery out of cooking Korean and
simplifies it in easy to follow recipes.
Korean Beef Radish Soup
Ingredients List;
This list is for
shopping – I listed the ingredients below as needed in the directions.
1 pound Korean Radish
2 stalks Green Onion
8 oz. beef chuck
2 tsp. minced garlic
1 tsp. sesame oil
2 Tbsp. Korean Soup Soy Sauce
Salt and Pepper to taste
DIRECTIONS with
Ingredients
Meat Marinade
1 Tbsp. soup soy sauce
1 tsp. garlic, minced
1 tsp. sesame oil
Pinch black pepper
Cut the beef into thin
slices (across the grain), mix beef with marinade and set aside.
Prep the Veggies
1 pound Korean
Radish
Cut the radish into bite
sized pieces (1 to 1 ½ inch squares, about ¼ inch thick)
2 stalks green
onions
Cut the Green onions
into 1 -2 inch lengths.
Cooking
In a medium pot, brown
the beef with a little oil over med-high heat.
Pour in 8 cups
water and bring to a boil. Skim off the foam. Reduce heat to medium;
cover and continue to boil for 10 minutes.
Add the radish and boil,
covered, until the radish turns translucent and soft (about 10 min.)
Stir in;
1 tsp. garlic, minced
2 stalks green onions
1 Tbs. soup soy sauce
Add salt and pepper, to
taste. Boil for 5 more minutes.
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