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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