How To Make Korean Radish Soup
Have a bowl of this Korean radish soup recipe. Chunky beef with tender radishes simmered in a tasty broth. A warm and hearty meal for a cold day.
Prep:
10 mins
Cook:
30 mins
Total:
40 mins
Ingredients
- 12 oz Korean radish
- 2 scallions
- 6 oz beef brisket, chuck, or loin
- 2 tsp garlic, minced, divided
- 1 tsp sesame oil
- 2 tbsp Korean soup soy sauce, guk ganjang
- salt and pepper, to taste
Instructions
- Slice the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set aside.
- Slice the radish into bite size pieces about 1.5-inch square, or ¼-inch thick. Slice the scallions into 1 to 1.5-inch pieces.
- In a medium pot, sauté the beef until all the pieces turn brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 10 minutes.
- Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10 to 15 minutes.
- Stir in the remaining garlic, scallions, and soy sauce. The soup should not look too dark. Taste for salt and pepper. Boil for an additional 5 minutes.
- Serve hot.
Nutrition
- Sugar: 2g
- :
- Calcium: 34mg
- Calories: 100kcal
- Carbohydrates: 5g
- Cholesterol: 26mg
- Fat: 4g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 375mg
- Protein: 10g
- Saturated Fat: 1g
- Sodium: 555mg
- Vitamin A: 60IU
- Vitamin C: 20mg
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