Cherry & Dennis Helper Habitat
Korean Beef and Radish Soup
韓式牛肉蘿蔔湯
Recipe overview
Beef and white radish simmer into a mild, naturally sweet Korean soup.
01
Ingredients
Main ingredients
- 400 g beef brisket (thinly sliced)
- 600 g white radish
- 3 clove garlic
- 2 stalk spring onion
Stock
- 2 L water
Seasoning
- 1 tbsp sesame oil
- 2 tbsp Korean soup soy sauce
- 1 tsp salt
02
Tools
- knife
- cutting board
- stockpot
- wooden spoon
- ladle
- serving bowl
- food thermometer
03
Steps
Step 1
Slice the beef
Slice beef brisket against the grain into 3 mm slices.
Step 2
Cut the radish
Peel radish and cut into thin 3 cm fan-shaped pieces.
Step 3
Prepare garlic and scallions
Mince garlic and slice scallion whites and greens separately.
Step 4
Fry the beef
Cook sesame oil and beef over medium heat for 2 minutes until surfaces change colour.
Step 5
Add radish and garlic
Add radish, garlic, and scallion whites; cook over medium heat for 2 minutes.
Step 6
Add water and boil
Add 2 litres water and bring to a boil over high heat in about 8 minutes.
Step 7
Skim the foam
Skim surface foam with a ladle to keep the broth clear.
Step 8
Simmer for 30 minutes
Partly cover and simmer gently over low heat for 30 minutes.
Step 9
Season the soup
Add soup soy sauce and half the salt; stir and cook for 2 minutes.
Step 10
Check beef and radish
Beef should be tender and radish translucent and fork-tender; simmer 5 more minutes if firm.
Step 11
Adjust the salt
Taste and add the remaining salt only if needed, then stir for 30 seconds.
Step 12
Garnish and serve
Divide among 4 soup bowls with equal beef and radish, then scatter remaining scallion greens.
Common mistakes
- A hard boil clouds the soup; simmer gently after skimming.
Tips
Thin radish cooks tender for elderly diners.
