Korean Beef and Radish Soup
A clear Korean home-style soup with tender beef and sweet radish, briefly sautéed in sesame oil before simmering.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Thinly sliced stewing beef is unavailable
Use thinly sliced beef for soup. Brisket or chuck works, but tough cuts may need extra simmering even after the radish softens.
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Substitute available
If Korean radish is unavailable
Use Korean radish, or replace with the same weight of daikon. Slice evenly so the pieces soften together.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Korean soup soy sauce is unavailable
Use 1 tablespoon Korean soup soy sauce. With ordinary soy sauce, start with 2 teaspoons and finish seasoning with salt.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the radish, peel away the tough skin and cut into bite-size rectangles about 2cm wide and 3mm thick. Wash and diagonally slice the scallion. Peel and mince 3 garlic cloves. Prepare the vegetables before handling beef.
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Step 2
Pat 200g beef dry with paper towel and trim tough membranes. On a separate meat board, slice across the grain into 2cm pieces about 3mm thick. Thick chunks take longer to soften. Wash hands, knife and board after raw meat preparation.
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Step 3
Warm 1 teaspoon sesame oil in a saucepan over medium-low heat. Stir-fry the beef for 2 minutes until its outside loses its red color, then add the radish and stir for 3 minutes. If it sticks, loosen with 1 tablespoon water; do not burn the oil.
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Step 4
Pour in 1 litre water and bring to a boil over medium-high heat. Skim off the pale foam, lower to medium-low and leave the lid slightly open to prevent boiling over.
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Step 5
Simmer gently for 25–30 minutes. The radish edges should be translucent, a chopstick should slide in easily and the beef should be tender. If firm, cook another 5–10 minutes. Add a little hot water if the broth reduces too far.
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Step 6
Add the minced garlic, 1 tablespoon soup soy sauce and the scallion. Simmer for 3–5 minutes. Taste, then add up to 1/4 teaspoon salt a little at a time if needed. Finish with pepper and turn off the heat. Extra soy sauce makes the broth dark and salty.
Finished dish
Serves 2; allow about 50 minutes. Tough brisket may need longer. Salt is optional depending on the soy sauce. 1 tablespoon=15ml; 1 teaspoon=5ml.
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Enjoy every bite
How to enjoy it
Serve rice separately and spoon a little into the soup as you eat. Kimchi or a crisp cucumber side dish complements the mild broth.
Serve it with
Easy napa cabbage kimchi
Make a small batch of chopped cabbage kimchi, with clear salting, seasoning and refrigerated fermentation instructions.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.