Lee Chan-won’s Gyeongsang-style Beef Radish Soup: A Clear and Refreshing Taste!
How to Make Gyeongsang-style Beef Radish Soup with Lee Chan-won’s Recipe from Pyeon Staurant
I’m so excited to share Lee Chan-won’s Gyeongsang-style Beef Radish Soup recipe from the TV show ‘Pyeon Staurant’! As someone from Gyeongsang Province myself, I was thrilled to see this dish. His method differs from my usual way of making it, especially his unique use of green onions to create the broth. I was so curious to try it and compare the flavors. Let’s dive into making this delicious and refreshing beef radish soup!
Ingredients- 300g beef for soup (cut into large pieces)
- 200g soybean sprouts (rinsed clean)
- 1 large green onion (cut into large pieces for broth and garnish)
- 1 piece radish (approx. 200g, thinly sliced)
- 1L water
- 2 shiitake mushrooms (thinly sliced)
- 1/2 onion (thinly sliced)
- 1 chili pepper (thinly sliced, optional for spice)
- 2 Tbsp chili powder
- 3 Tbsp perilla oil
- 2 Tbsp soy sauce for soup
- 3 Tbsp anchovy sauce (or adjust soy sauce to taste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
The most surprising part of Lee Chan-won’s beef radish soup recipe was his use of green onions to make the broth! It was a fresh revelation. I was very curious about how the green onion flavor would infuse into the soup. Lee Chan-won used two large green onions, but since the ones I have are quite large and thick, I decided one would be sufficient. Chop them into large pieces, about the length of your finger.
Step 2
Place the chopped green onions in a pot, add about 1L of water, and bring it to a boil over high heat. Once boiling, simmer for just 3 more minutes to create the green onion broth. This step is key to extracting the fresh, mild flavor of the green onions.
Step 3
After making the broth, remove the cooked green onions and rinse them briefly under cold water to cool them down. Drain them well using a sieve. In Lee Chan-won’s recipe, these cooked green onions are reserved separately to be made into a side dish (namul). I followed suit and turned these flavorful remnants into a delicious banchan (side dish)!
Step 4
Rinse the 200g of soybean sprouts thoroughly and drain them in a sieve. It’s best to add them towards the end of cooking, as overcooking can make them mushy and lose their crisp texture.
Step 5
Slice the radish thinly into bite-sized pieces (like half-moons). The natural sweetness of the radish will beautifully complement the savory broth.
Step 6
Thinly slice the 2 shiitake mushrooms and 1/2 onion. If you prefer a bit of heat, thinly slice 1 chili pepper as well. These vegetables will add depth and aroma to the soup.
Step 7
Prepare 300g of beef for soup. Rinse it to remove any excess blood, then heat 3 Tbsp of perilla oil in a pot. Stir-fry the beef until it’s browned and no longer pink. The nutty aroma of perilla oil enhances the beef’s flavor.
Step 8
Once the beef is seared, pour in the prepared green onion broth. Bring the soup to a rolling boil over high heat. This process helps to meld the flavors and create a rich base.
Step 9
After the initial boil, add the sliced radish, shiitake mushrooms, onion, and chili pepper (if using). Reduce the heat to medium and let it simmer gently. Skim off any foam or impurities that rise to the surface to ensure a clear broth. Then, add the soybean sprouts. Avoid adding them too early, or they will become overcooked and limp.
Step 10
Once the soybean sprouts are slightly cooked, it’s time to season the soup. Add 2 Tbsp chili powder, 2 Tbsp soy sauce for soup, 3 Tbsp anchovy sauce, and 1 Tbsp minced garlic. Mix well. Lee Chan-won mentioned using less anchovy sauce as he prefers less salty food, but for my household’s taste, 3 Tbsp of anchovy sauce was perfect. Taste and adjust the amount of anchovy sauce or soy sauce to your preference.
Step 11
Continue to simmer the soup over medium-low heat for about 10 more minutes, allowing all the flavors to meld beautifully. This gentle simmering ensures a well-balanced and delicious soup. And there you have it – Gyeongsang-style Beef Radish Soup made with Lee Chan-won’s Pyeon Staurant recipe!
Step 12
The Gyeongsang-style Beef Radish Soup, made with Lee Chan-won’s recipe, is finally complete! Thanks to the green onion broth, the soup has a wonderfully clean and refreshing taste. The clear, brisk flavor is truly outstanding. While my usual beef radish soup is rich, hearty, and a bit oily from the beef base, Lee Chan-won’s version is noticeably cleaner and more refreshing due to the green onion broth. A hearty yet refreshing beef radish soup is always a satisfying and delicious meal!
