Spicy and Refreshing Beef and Radish Soup
The Deep Flavor of Autumn Radish! Making Gyeongsangdo-style Spicy Beef and Radish Soup
It’s the season when radishes are at their best, especially autumn radishes, which are considered as nourishing as ginseng! Let’s make a spicy beef and radish soup in the Gyeongsangdo style using these sweet autumn radishes. This soup is perfect for enjoying with a bowl of rice, warming you up from the inside out.
Main Ingredients- 1/2 large autumn radish (approx. 500g)
- 300g beef for soup
- 1 stalk green onion
- 200g soybean sprouts
- 3-4 Korean green chili peppers
Seasoning and Others- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (Guk-ganjang)
- Pinch of black pepper
- 2-3 pinches of salt (adjust to taste)
- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (Guk-ganjang)
- Pinch of black pepper
- 2-3 pinches of salt (adjust to taste)
Cooking Instructions
Step 1
First, thinly slice half of the radish into bite-sized pieces, about 0.5cm thick. If they are too thick, they will take a long time to cook. Place the sliced radishes at the bottom of the pot.
Step 2
Gently pat the beef for soup with paper towels to remove excess blood. Then, cut it into bite-sized pieces that are easy to eat. If the pieces are too large, they can be difficult to handle after cooking.
Step 3
Wash the soybean sprouts thoroughly, removing any blemishes. Drain them well. Soybean sprouts are added at the end to maintain their crisp texture.
Step 4
Slice the green onion diagonally, separating the white and green parts. Finely mince the Korean green chili peppers to add a spicy kick. If you enjoy more heat, feel free to increase the amount of chili peppers.
Step 5
In the pot with the radishes, add the prepared beef, 2 Tbsp sesame oil, 3 Tbsp gochugaru, and 2 Tbsp soup soy sauce. Stir well and stir-fry over high heat. Stir-frying with sesame oil enhances the beef’s flavor.
Step 6
Continue to stir-fry for about 2-3 minutes until the beef is fully cooked and changes color. This step deepens the flavor of the soup. After stir-frying, add water or anchovy broth to cover the ingredients.
Step 7
Pour in enough water to cover the radishes generously. Bring to a boil over high heat, then reduce to medium heat and simmer for 20 minutes. During this time, the radish’s sweetness and umami will infuse into the broth, making it refreshing.
Step 8
Once the radish becomes transparent and tender, add the sliced green onions and minced Korean green chili peppers. Continue to simmer over medium-low heat for another 10 minutes. This allows the spicy flavor and fragrant aroma of the green onions to meld with the soup.
Step 9
Finally, add the washed soybean sprouts and bring to a brief boil. Avoid overcooking the sprouts, as they will become mushy; simmer for about 5 minutes to keep them crisp. Taste the soup and adjust seasoning with more soup soy sauce or salt if needed.
Step 10
Your steaming hot, spicy, and refreshing beef and radish soup is ready! The combination of tender radish, savory beef, and crisp soybean sprouts is exquisite, making this a truly addictive soup that will have you finishing your bowl in no time.
