Spicy and Refreshing Beef and Radish Soup with Bean Sprouts
Penthouse’s Lee Chan-won’s Pick! Gyeongsang-do Style Spicy Beef and Radish Soup (Beef, Bean Sprout, and Radish Soup)
Introducing the classic home-style Gyeongsang-do style spicy beef and radish soup! It features the subtly sweet aroma of green onions, a hearty kick from chili powder, and a clean, refreshing broth seasoned perfectly with soy sauce and fish sauce. This soup is incredibly satisfying and will have you finishing your rice in no time. Let’s make this delicious beef and radish soup right now!
Main Ingredients
- Beef (for soup) 300g
- Bean Sprouts 230g
- Korean Radish 200g
- Green Onions 130g
- Dried Shiitake Mushrooms 15g
- Cheongyang Peppers 2
- Perilla Oil 2 Tbsp
- Water 1.3L
Seasoning Ingredients
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy Sauce 2 Tbsp
- Fish Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy Sauce 2 Tbsp
- Fish Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, thoroughly drain the blood from the beef using paper towels. Lightly season the beef with a pinch of pepper and salt, then mix well. This step helps tenderize the meat and remove any gamey odor.
Step 2
Wash the green onions and cut them into large pieces, about 5cm long. Cutting them into larger pieces allows their subtle sweetness and aroma to infuse the broth effectively.
Step 3
Pour 1.3L of water into a deep pot and bring it to a boil over high heat. Once boiling, add all the chopped green onions, cover, and simmer for 3 minutes until tender. Remove the cooked green onions, then strain the remaining water through a sieve to get a clear broth. Let this broth cool slightly. This broth will add depth to the soup.
Step 4
Rinse the bean sprouts thoroughly under running water. While rinsing, remove any impurities or loose bean skins for a cleaner soup. Drain the rinsed bean sprouts in a colander.
Step 5
Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. Squeeze out excess water from the rehydrated mushrooms and cut them into bite-sized pieces.
Step 6
Peel the radish and cut it into cubes, about 1.5cm thick. Remove the stems from the Cheongyang peppers and slice them thinly on an angle. Adjust the amount of Cheongyang peppers to your preference for spiciness.
Step 7
Now, let’s start cooking the soup. Heat 2 Tbsp of perilla oil in a pot over medium heat. Add the seasoned beef and stir-fry until the surfaces are nicely browned. Searing the beef well will enhance its rich flavor.
Step 8
Once the beef is somewhat cooked, add the cubed radish and sauté together. When the radish starts to turn translucent, pour in all the prepared broth (the cooled green onion broth). Cover the pot and simmer over medium heat until the radish is about two-thirds cooked. Once the radish is partially tender, open the lid and carefully skim off any foam or impurities that rise to the surface. This will make the soup clear and refreshing.
Step 9
After skimming, add the prepared shiitake mushrooms, Cheongyang peppers, and the rinsed bean sprouts. Do not lift the lid after adding the bean sprouts! To preserve their refreshing taste and crisp texture, it’s crucial to keep the lid on and simmer over medium heat until the bean sprouts are almost fully cooked.
Step 10
When the bean sprouts are almost cooked, it’s time to add the seasonings. Stir in 2 Tbsp of gochugaru, 2 Tbsp of soy sauce, 2 Tbsp of fish sauce, and 1 Tbsp of minced garlic. Let the soup simmer a little longer after adding the seasonings, and your spicy Gyeongsang-do style beef and radish soup will be ready!
Step 11
Transfer the finished Gyeongsang-do style beef and radish soup into a deep bowl, ready to be served and enjoyed with a warm bowl of rice.
