Chewy & Flavorful Beef and Dried Radish Soup
A Unique Take: Beef Soup with Dried Radish Instead of Fresh
Don’t worry if your fresh radish has gone a bit soft! This recipe uses chewy dried radish (mu-mal랭이) for a deeply flavorful beef soup. It’s just like a regular beef and radish soup, but with an excitingly chewy texture. Perfect for turning everyday ingredients into a delicious and satisfying meal without any fuss.
Main Ingredients- 1/2 cup dried radish strips (mu-mal랭이)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Korean leek (white and green parts separated)
- 200g beef for soup (stew meat)
- 4 Tbsp soy sauce for soup (guk-ganjang)
- 7 cups water
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the dried radish strips (mu-mal랭이). Soak 1/2 cup of dried radish in cold water for at least 40 minutes until fully rehydrated. Once softened, rinse them thoroughly under running water, rubbing gently to remove any dirt. Squeeze out as much water as possible by hand. This step ensures the dried radish becomes wonderfully chewy.
Step 2
Heat a deep pot over medium heat and add 1 Tbsp of sesame oil. Once the fragrant sesame oil is warm, add 1 Tbsp of minced garlic and the white parts of 1/2 Korean leek, sliced diagonally. Sauté them until fragrant, being careful not to burn the garlic. This step builds a foundational aromatic base for the soup.
Step 3
Add 200g of beef for soup to the pot. Stir-fry the beef until it’s no longer pink and the surfaces are lightly browned. Searing the beef first will contribute a richer depth of flavor to the broth.
Step 4
When the beef is about halfway cooked, add 4 Tbsp of soy sauce for soup (guk-ganjang) and stir-fry it with the beef. This allows the soy sauce to penetrate the meat, adding a deeper umami flavor.
Step 5
Now, add the prepared, rehydrated dried radish strips to the pot. Stir everything together and sauté for about 1-2 minutes, allowing the dried radish to absorb the flavors of the seasoned beef and aromatics.
Step 6
Pour 7 cups of water into the pot. Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 15-20 minutes to allow the flavors to meld and deepen. The dried radish will soften further while retaining a pleasant chewiness.
Step 7
Towards the end of the simmering time, add the green parts of the remaining 1/2 Korean leek, sliced diagonally. Sprinkle in a pinch of black pepper for a final touch of aroma and flavor. The fresh leek adds a bright contrast.
Step 8
Your delicious and uniquely chewy Beef and Dried Radish Soup is ready! Enjoy this delightful variation on a classic. It makes for a hearty and satisfying meal, especially when served with rice.
