Spicy Beef and Radish Soup (Gyeongsang Province Style): A Hearty and Comforting Dish for Cold Days
How to Make Spicy Beef and Radish Soup: A Deep and Savory Gyeongsang-Style Beef Soup Recipe You Can Easily Make at Home
This beef and radish soup, flavored with chili oil, is perfect for a chilly day! It’s a satisfying soup that whets your appetite and is ideal for enjoying with a bowl of rice.
Main Ingredients- Beef (for soup) 200g
- Bean Sprouts 2 handfuls (approx. 200g)
- Radish 300g
- Dried Seaweed (for broth) 1 sheet
- Scallions 2 stalks
- Water 1500ml (approx. 7.5 cups)
- Cheongyang Pepper (optional) 1-2 peppers
Cooking Instructions
Step 1
If your beef has been frozen, soak it in cold water for about 30 minutes to remove any blood. This step helps reduce any gamey smell and results in a cleaner broth. Once the blood is removed, cut the beef into bite-sized pieces.
Step 2
Slice the radish into about 1cm thick pieces, or cut them into larger chunks. Cutting the radish diagonally can make it more tender when cooked.
Step 3
Wash the scallions and slice them into large diagonal pieces. Feel free to add 1-2 more stalks if you like. This will add more flavor and body to the soup.
Step 4
Prepare the Cheongyang peppers only if you enjoy spicy food. Finely chop them before adding to make the soup even more invigoratingly spicy.
Step 5
Heat 1 Tbsp of sesame oil in a pot over medium-high heat. Add the beef (after draining) and the sliced radish. Stir-fry briefly until the surface of the beef changes color. Avoid overcooking at this stage to prevent the beef from becoming tough.
Step 6
Once the beef and radish are slightly sautéed, add 2 Tbsp of soup soy sauce, 1 Tbsp of anchovy extract, and 2 Tbsp of red pepper flakes. Stir-fry everything together. Coating the red pepper flakes in oil will give the soup a beautiful color and enhance its savory flavor.
Step 7
Pour in 1500ml of water and add the sheet of dried seaweed. For an even richer flavor, you can substitute plain water with anchovy broth or beef broth.
Step 8
Once the water comes to a rolling boil, remove the lid and let it simmer over medium-high heat for about 5 minutes. Skimming off any foam that rises to the surface will help keep the broth clear.
Step 9
After 5 minutes, remove the dried seaweed. Cover the pot and reduce the heat to medium-low. Let it simmer gently for about 15 minutes, or until the radish becomes translucent and tender. Simmering long enough allows the flavors to meld beautifully.
Step 10
When the radish is tender, add the bean sprouts, scallions, and (optional) Cheongyang peppers. Cover the pot and cook for another 5 minutes. The bean sprouts will add a pleasant crunch and a refreshing taste.
Step 11
Finally, taste the soup and adjust the seasoning with salt if needed. Add 1 Tbsp of minced garlic and bring to a gentle boil for a minute to enhance the aroma (you can skip this if you already added minced garlic earlier). (Note: Minced garlic was already listed in ingredients and added in step 5 in the original Korean recipe, so adjust if desired).
Step 12
Your spicy and refreshing beef and radish soup is ready! Enjoy this hearty meal with a hot bowl of rice. It’s the perfect dish to warm you up on a cold day.
