Rich and Deep Beef and Radish Soup
How to Make Delicious Beef and Radish Soup Easily at Home!
Hello everyone! Today, I’m sharing a recipe for a clear and deeply flavorful beef and radish soup, perfect for warming you up on a chilly day. This recipe uses simple ingredients to achieve a rich broth that rivals restaurant quality. Get ready to enjoy a comforting bowl of soup that will make you want to finish every last drop of rice! Let’s get started.
Main Ingredients- 200g beef for soup (e.g., brisket, chuck)
- 300g Korean radish (mu, about 1/4 of a medium radish)
- 1/2 onion
Cooking Instructions
Step 1
First, gently press the beef with paper towels to remove excess blood. Removing the blood helps to keep the broth clear and free of any gamey odors.
Step 2
Heat 2 tablespoons of sesame oil in a pot over medium-high heat. Add the beef, 1 tablespoon of cooking wine, 0.5 tablespoon of salt, and a pinch of black pepper. Stir-fry until the beef is lightly browned. Adding cooking wine at this stage helps to tenderize the meat and remove any unwanted smells.
Step 3
Once the surface of the beef starts to turn opaque, add 1 tablespoon of soup soy sauce and continue to stir-fry. Sautéing the beef with soup soy sauce adds a deeper layer of savory flavor.
Step 4
Now, add the Korean radish, cut into bite-sized pieces. Stir-fry with the beef for about 1 minute until the radish becomes slightly translucent. Stir-frying the radish brings out its natural sweetness, which enriches the soup’s flavor.
Step 5
Pour 1.5 liters of water (about 9 paper cups) into the pot and bring it to a boil over high heat. Using a generous amount of water is crucial as the soup will reduce and concentrate its flavors during cooking.
Step 6
As the soup comes to a boil, skim off any foam or scum that rises to the surface with a spoon. This step is important for achieving a clean-tasting broth.
Step 7
Once the soup is boiling vigorously, add 2 tablespoons of soup soy sauce, 1 tablespoon of minced garlic, and 1.5 tablespoons of fish sauce to season. If you desire an even deeper umami flavor and don’t mind a slightly cloudier broth, you can add 1 tablespoon of regular soy sauce at this point (optional).
Step 8
Continue to boil the soup uncovered over high heat for 10 minutes, allowing the flavors to meld and deepen.
Step 9
Reduce the heat to medium, cover the pot with a lid, and simmer for another 20 minutes. About 10 minutes into this simmering period (so, 10 minutes after step 7), add the chopped onion. Onions help to neutralize any remaining gaminess from the beef and add a subtle sweetness to the broth. You can omit the onion if you prefer.
Step 10
Finally, taste the soup and adjust the seasoning with salt as needed. The combination of soup soy sauce, fish sauce, and salt will help you achieve the perfect balance of flavors.
Step 11
Ladle the well-cooked beef and radish soup into bowls. Serve hot and enjoy with a side of steamed rice!
