Spicy and Refreshing Gyeongsang-style Beef and Radish Soup
How to Make Gyeongsang-style Beef and Radish Soup
Introducing the Gyeongsang-style Beef and Radish Soup, featuring a clear, deep broth infused with the refreshing flavors of beef and radish. It boasts a wonderfully spicy yet invigorating taste, packed with various vegetables like bean sprouts and green onions, giving it a hearty feel similar to Yukgaejang (spicy beef soup). When you crave a spicy soup dish, try making this Gyeongsang-style Beef and Radish Soup for a satisfying meal. (This recipe is seasoned lightly by default, so be sure to taste and adjust the seasoning to your preference midway through.)
Ingredients for Spicy Beef and Radish Soup- Beef (for soup) 135g
- Radish 210g (approx. 1/4 small radish)
- Bean sprouts 100g
- Onion 60g (approx. 1/4 medium onion)
- Green onion 55g (approx. 1/2 stalk)
- Cheongyang chili pepper 1 (optional, for adjustable spiciness)
- Minced garlic 1 Tbsp
- Sesame oil 0.8 Tbsp (approx. 1 Tbsp)
- Water 1.1L (approx. 5.5 cups)
Seasoning for Spicy Beef and Radish Soup- Red pepper flakes 0.8 Tbsp (approx. 1 Tbsp)
- Soy sauce for soup 2 Tbsp
- Salt 0.2 Tbsp (approx. 1/4 tsp)
- Fish sauce (anchovy) 2 Tbsp
- Black pepper to taste (a pinch)
- Red pepper flakes 0.8 Tbsp (approx. 1 Tbsp)
- Soy sauce for soup 2 Tbsp
- Salt 0.2 Tbsp (approx. 1/4 tsp)
- Fish sauce (anchovy) 2 Tbsp
- Black pepper to taste (a pinch)
Cooking Instructions
Step 1
First, let’s wash the bean sprouts thoroughly. Place the bean sprouts (100g) in a bowl, add enough water to submerge them, and gently swirl them with your hands about 3 times to rinse away any dirt or impurities. Drain them well in a colander. Fresh bean sprouts will contribute to a clear and refreshing soup base.
Step 2
Thinly slice the radish (210g) into bite-sized, rectangular pieces, about 2-3mm thick. Slicing them too thickly will increase cooking time. Pat the beef dry with paper towels to remove any excess blood. This step ensures a clean-tasting broth without any gamey odor.
Step 3
Cut the green onions (55g) into roughly 4cm lengths, then julienne them into thick strips. Slice the onion (60g) into similar-sized juliennes. Have 1 Tbsp of minced garlic ready. (Optional: If you prefer a spicier kick, finely chop 1 Cheongyang chili pepper. It’s not added with these ingredients now, but will be included later.)
Step 4
Now, let’s sauté the ingredients. Heat 0.8 Tbsp of sesame oil in a pot over medium heat. Add the beef and stir occasionally until the outer surfaces are lightly browned. This process helps to seal in the beef’s natural juices.
Step 5
Once the beef is partially cooked, add the sliced radish and green onions. Stir-fry them together for about 1 minute. The radish will begin to release some moisture, and the ingredients will start to meld together.
Step 6
For a touch of initial seasoning, add about two pinches of salt and stir gently. This light seasoning step helps infuse the ingredients with flavor early on.
Step 7
It’s time to add the red pepper flakes for color and flavor. Reduce the heat to low or turn it off temporarily. Add 0.8 Tbsp of red pepper flakes and stir until the radish and beef are evenly coated. Be careful not to burn the red pepper flakes by cooking them over high heat; use low heat or stir off the heat to prevent bitterness.
Step 8
After sautéing the base ingredients, pour in 1.1 liters of water. Turn the heat up to high and bring the soup to a boil.
Step 9
As the soup comes to a rolling boil, skim off any foam or scum that rises to the surface using a spoon or ladle. This step is crucial for achieving a clear and clean-tasting broth.
Step 10
To the clear broth, add 2 Tbsp of soy sauce for soup and 2 Tbsp of fish sauce. Stir well to combine. Then, reduce the heat to medium and let it simmer for a short while to allow the flavors to meld.
Step 11
Once the soup returns to a boil, add the prepared bean sprouts, onions, and the optional Cheongyang chili pepper. Cook over medium heat for about 5 minutes, until the vegetables are tender.
Step 12
After simmering for 5 minutes, taste the soup. Since individual preferences for saltiness vary, add a little more salt at this stage if needed to reach your desired taste. Remember, the soy sauce and fish sauce already contribute saltiness, so add gradually and taste as you go.
Step 13
Finally, stir in 1 Tbsp of minced garlic. Increase the heat to high or medium-high and bring the soup to a quick boil, just until it bubbles up again. Avoid boiling for too long, as this can diminish the garlic’s aroma. (Be cautious, as the soup might boil over on high heat!)
Step 14
Turn off the heat and finish by sprinkling black pepper to taste. Your delicious Gyeongsang-style Beef and Radish Soup is now ready! Enjoy this hearty and invigorating soup for a satisfying meal.^^
