Spicy Beef and Radish Soup: A Deep and Refreshing Taste of Nostalgia
Gyeongsang-do Style Spicy Beef and Radish Soup
I missed the spicy beef and radish soup my mom used to make often when I was young, so I tried making it the way she taught me! Eating a bowl of rice dipped in the spicy yet refreshing broth with a side of kimchi felt like going back in time. You can easily recreate this comforting taste at home for your family to enjoy!
Main Ingredients- 400g Bean Sprouts
- 250g Beef Brisket (Yangji)
- 250g Korean Radish (Mu)
- 2 Green Onions (Scallions)
Cooking Instructions
Step 1
First, wash the 400g of bean sprouts thoroughly. Removing the heads and tails will make the broth clearer and cleaner. If you’re short on time or find it too much effort, you can skip this step.
Step 2
Wash the 250g of Korean radish, peel it, and then slice it thinly into bite-sized pieces (nabak-sseolgi) for easy cooking.
Step 3
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the sliced radish (250g) and stir-fry for about 10 to 20 seconds. This step helps to deepen the radish’s flavor and infuse it with the sesame oil aroma.
Step 4
Add 3 tablespoons of gochugaru (Korean red pepper flakes) to the sautéed radish and stir-fry together for about 1 minute. It’s crucial to reduce the heat to low during this step to prevent the pepper flakes from burning. Stir-frying the gochugaru in oil helps to bring out its color and savory flavor.
Step 5
Now, add the 250g of beef brisket (yangji) to the pot and stir-fry with the other ingredients for about 30 to 40 seconds. Searing the beef lightly adds depth to the soup’s flavor.
Step 6
Once the ingredients are lightly sautéed, pour in 1.2 liters of water. Cover the pot and bring it to a rolling boil over high heat for 15 minutes. This is an important step for developing a rich broth. After 15 minutes, add 1 tablespoon of minced garlic.
Step 7
After adding the garlic, add the prepared bean sprouts. To prevent any ‘beany’ smell from the bean sprouts, make sure to cover the pot tightly and simmer for another 5 minutes. Adjust the cooking time to ensure the bean sprouts are tender yet still have a slight crispness.
Step 8
Once the bean sprouts are cooked, season the soup. Add 2 tablespoons of soy sauce for soup (guk-ganjang), 2/3 tablespoon of salt, and 1 tablespoon of fish sauce (myeolchi aekjeot) for a delicious umami boost. You can adjust the amount of salt or soy sauce to your preference.
Step 9
Finally, add 2 green onions, sliced diagonally, and simmer for about 2 more minutes. Your delicious spicy beef and radish soup is ready! Enjoy it hot, with rice steeped in the flavorful broth.
