Follow along on my soup series!
Welcome to my soup series! If you’re a fan of soups and stews, be sure to follow along via my social channels (@costcokitchen) for more recipes and cooking tips.
What is Korean Radish Soup
Today, I’ll be sharing with you a traditional and staple item on most Korean dinner tables – Korean Radish Soup. This delicious soup is loved by both adults and kids, and it’s a great way to warm up on a cold day.
Costco chuck steak is perfect for soups and stews
For this recipe, I used chuck steak from Costco. I find that it works well in most of my soup and stew recipes. I chop the steak into smaller portions and freeze them so that I can easily grab a portion whenever I need it for a recipe. You can use any cut of beef for this recipe, but I recommend using one that doesn’t have too much fat.
What is Korean radish or daikon?
Korean radish, also known as mu in Korean, is the star ingredient in this soup. It can be found at most Asian grocery stores, or you can also find it at some specialty grocery stores. This large white radish is crunchy and has a slightly sweet and mild flavor. Simmering in beef broth turns the radish soft and tender.
What is the difference between soup soy sauce and regular soy sauce?
One important note about the soy sauce used in this recipe. In Korean cooking, there is a difference between soup soy sauce and regular soy sauce. Soup soy sauce is preferred for this dish as it has a more concentrated and stronger flavor. If you can’t find soup soy sauce, you can use the same amount of regular soy sauce but may need to add additional salt.
What is dashida and what is an appropriate substitute for dashida?
Another important ingredient for this soup is dashida, a Korean soup stock. It can be found at most Asian grocery stores, and it adds a rich and meaty flavor to the soup. If you can’t find dashida, you can use beef bouillon cubes as a substitute.
How to make Korean Radish Soup
To make the soup, you’ll need to thinly slice the Korean radish and chop the beef into small pieces. In a large pot, sauté the beef until it’s browned, then add minced garlic and the radish. Continue cooking for a few minutes then add water and allow to simmer for about 15 minutes. Use a large spoon to skim off any scum that rises to the top. Finally add dashida or beef bouillon cubes and additional seasonings like white ground pepper and soup soy sauce. I also like to add a few chopped green onions. The soup is ready when the radish is tender and the broth is flavorful.
How to serve Korean radish soup
Korean Radish Soup is best enjoyed with a bowl of steaming hot rice and other Korean side dishes like kimchi. It’s a hearty and flavorful soup that will warm you up from the inside out. Try this recipe today and let me know how it turns out!
https://olivia-yi.com/wp-content/uploads/2023/02/korean-radish-soup-with-sides.mp4https://olivia-yi.com/wp-content/uploads/2023/02/korean-radish-soup-with-kimchi.mp4https://youtu.be/30qMAypoYLU
Korean Radish Soup
Ingredients
- 12 oz beef, cut into 1/2" thick pieces (about 1.5 cups) I use chuck steak from Costco but you can use any non-fatty cut of beef
- 2 cups Korean radish or daikon, chopped into 1/4" inch squares Wash and peel daikon before chopping
- 2 green onion stalks, cut into 2 inch strips *Plus additional for garnish
- 2 tsp toasted sesame oil
- 1 tbsp minced garlic
- 1/8 tsp white ground pepper You can also use black ground pepper
- 3 tbsp soup soy sauce
- 1 tsp dashida (or 1 beef bouillon cube)
- 10 cups water
- salt to taste
Instructions
- Chop the garlic, beef, and radish and set aside.
- In a large pot, add sesame oil and saute the beef. Once the beef has just turned brown but is still red on the inside (about 4 minutes), add garlic and saute for just a minute. Then add the chopped radish and saute for about 2 minutes.
- Add water to the pot. Once the water has come to a boil, cover with a lid and reduce the heat to a simmer. Leave the lid slightly ajar and allow to simmer for 15 minutes. Use a large spoon to skim off any scum that rises to the top.
- Add green onions, soup soy sauce, dashida powder, and white ground pepper. Taste and add additional salt if needed.
- Ladle the soup into individual bowls and top with thinly sliced green onion (*optional). Enjoy with rice, kimchi, and other Korean side dishes.
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