Clear Beef and Radish Soup
How to Make Deeply Flavorful and Refreshing Beef and Radish Soup (Easy Recipe)
Today, I’m sharing a recipe for a comforting and refreshing soup that’s perfect for making in larger batches to enjoy over several days. This beef and radish soup utilizes readily available daikon radish for a clear and invigorating taste. It’s so satisfying that you can easily complete a meal with just a bowl of rice and this soup, even without additional side dishes. Its light broth soothes the stomach, and the combination of tender beef and crisp radish is simply delightful.
Main Ingredients- 300g beef for soup
- 1/4 daikon radish (approx. 300g)
- 1500-1800ml water (approx. 6-7.5 cups)
- 1 stalk green onion
- 1 Tbsp minced garlic
- 1 packet anchovy-kelp stock sachet
- 1 Tbsp soy sauce (or seasoned soy sauce)
- 1 Tbsp sesame oil
- Pinch of soy sauce (or salt) for seasoning
Cooking Instructions
Step 1
First, prepare 300g of beef cut for soup. Removing the blood is crucial for a clean-tasting broth. Place the beef in a bowl and cover with about 500ml of cold water. Let it soak for 30 minutes to drain the blood. Changing the water once during this time will yield even better results.
Step 2
Wash the 1/4 daikon radish (approx. 300g), peel it, and then slice it into 0.5cm thick, bite-sized pieces (nabak-sseolgi). Slicing them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 3
Thinly slice the green onion stalk diagonally. There’s no need to separate the white and green parts. Adding it towards the end of cooking will preserve its fresh aroma.
Step 4
Now, let’s make the broth. In a pot, combine 1200ml of water (approx. 5 cups) and 1 stock sachet. Bring to a boil over high heat. Once it reaches a rolling boil, reduce the heat to medium-low and simmer for 10 minutes to extract a rich broth. After 10 minutes, remove and discard the stock sachet.
Step 5
Gently pat the blood-drained beef dry with paper towels. Place the beef in the pot or Dutch oven you’ll use for cooking, add 1 tablespoon of sesame oil, and stir-fry over high heat until the beef is browned and no pink color remains. Stir-frying the beef beforehand enhances its flavor.
Step 6
Once the beef is partially stir-fried, add the sliced daikon radish to the pot. Continue to stir-fry over high heat for about 2-3 minutes. Coating the radish with oil will contribute to a more refreshing soup flavor.
Step 7
Pour the prepared broth (1200ml) over the stir-fried beef and radish. Add additional water as needed, staying within the 1500-1800ml range, as the soup will reduce during cooking. It’s best to start with a generous amount of liquid. Skim off any impurities or foam that rise to the surface during cooking using a fine-mesh sieve for a clear and clean broth.
Step 8
Now it’s time to season. Add 1 tablespoon of minced garlic and 1 tablespoon of soy sauce (or seasoned soy sauce). Start with this amount and taste as it simmers. Adjust the seasoning by adding more soy sauce or salt to suit your preference. Add more soy sauce or salt if it’s too bland, or a little more soy sauce for a deeper flavor.
Step 9
Cover the pot and let the soup simmer over medium-low heat for 15-20 minutes, or until the radish becomes transparent and tender. You can check if the radish is cooked by piercing it with a chopstick; it should be easily pierced. Finally, add the sliced green onions and boil for just another minute or so. Your delicious beef and radish soup is ready.
Step 10
Serve this steaming hot soup with a bowl of rice for a hearty and satisfying meal. Enjoy the deep, refreshing flavor of this beef and radish soup!
