Spicy Beef Brisket and Radish Greens Soup
How to Make Spicy Beef Brisket and Radish Greens Soup | Korean Beef Soup
This recipe introduces how to make a hearty and spicy beef brisket soup with blanched radish greens. It’s a comforting dish perfect for cooler weather.
Main Ingredients
- Beef brisket for soup, 320g
- Radish, 360g
- Blanched radish greens, 300g
- Bean sprouts, 200g
- Green onions, 120g
Seasoning Ingredients
- Water, 2L
- Gochugaru (Korean chili flakes), 3 Tbsp
- Soup soy sauce, 3 Tbsp
- Fish sauce (anchovy or pollack), 2 Tbsp
- Salt, 1 Tbsp (or to taste)
- Minced garlic, 2 Tbsp
- Dried ginger, 1 piece (or 1/2 tsp minced ginger)
- Sesame oil, 2 Tbsp
- Black pepper, a pinch
- Water, 2L
- Gochugaru (Korean chili flakes), 3 Tbsp
- Soup soy sauce, 3 Tbsp
- Fish sauce (anchovy or pollack), 2 Tbsp
- Salt, 1 Tbsp (or to taste)
- Minced garlic, 2 Tbsp
- Dried ginger, 1 piece (or 1/2 tsp minced ginger)
- Sesame oil, 2 Tbsp
- Black pepper, a pinch
Cooking Instructions
Step 1
First, cut the beef brisket (320g) into bite-sized pieces suitable for soup and set aside. This is one of the secrets to a richer, deeper broth.
Step 2
Peel and thoroughly wash the radish (360g). This ingredient is key to the soup’s refreshing taste.
Step 3
Rinse the blanched radish greens (300g) well after removing any tough parts. Since they are already blanched, they will be extra tender in the soup.
Step 4
Heat 2 Tbsp of sesame oil in a deep pot over medium-high heat. Add the prepared beef brisket and stir-fry until the surface is browned. This helps to lock in the juices.
Step 5
Once the beef is partially cooked, add 2 Tbsp of gochugaru (Korean chili flakes) and stir-fry with the beef. It’s best to do this over medium heat to prevent the chili flakes from burning.
Step 6
When stir-frying the gochugaru, keep stirring to prevent clumping. Fry until the chili oil turns a clear, bright red color. This step is crucial for the soup’s vibrant color and flavor.
Step 7
After stir-frying the gochugaru, pour in 2L of water and bring to a boil over high heat. Covering the pot will help it boil faster.
Step 8
While the beef is cooking, prepare the radish. Peel and cut it into manageable pieces. Start by cutting one piece of radish into three equal parts.
Step 9
Next, cut each of those three pieces into three more parts, and then thinly slice them to about 0.5cm thickness, creating a ‘nabak-sseong’ (thinly sliced) cut. This shape blends well into the soup.
Step 10
Slice all the radish in the same ‘nabak-sseong’ style and place them in a bowl. You can look forward to a crisp texture and refreshing broth.
Step 11
Rinse the bean sprouts (200g) under running water. If any sprouts are particularly long, trim them in half with a knife for easier eating.
Step 12
Cut the blanched radish greens into bite-sized pieces, about 5-6 cm long. Cutting them to a manageable size will make them easier to eat.
Step 13
Prepare the green onions (120g) by slicing them diagonally. They will add a fresh aroma and taste when added at the end. (If using frozen green onions, thaw them before use.)
Step 14
Once the broth is boiling, add the thinly sliced radish to the pot. Continue to boil for about 10 minutes until the radish becomes tender.
Step 15
After the radish is cooked, add the rinsed bean sprouts. Cover the pot and simmer until the bean sprouts are cooked through. The bean sprouts will add a clean flavor to the broth.
Step 16
Once the bean sprouts are cooked, add the prepared radish greens and mix well. The addition of radish greens will bring a deeper, richer flavor to the soup.
Step 17
Now, let’s prepare the seasoning ingredients for the broth. First, add 2 Tbsp of minced garlic to a small bowl.
Step 18
Add 3 Tbsp of soup soy sauce. Soup soy sauce contributes umami and depth to the broth.
Step 19
Add 2 Tbsp of fish sauce (anchovy or pollack). Fish sauce enhances the richness of the soup.
Step 20
Add the dried ginger (1 piece, minced) or 1/2 tsp of minced ginger to the seasoning bowl and mix everything together. Ginger helps to eliminate any gamey smell from the beef and adds a wonderful aroma.
Step 21
Add all the prepared seasoning ingredients to the boiling soup. For an extra spicy kick, add another 1 Tbsp of gochugaru. Stir well to combine all the seasonings.
Step 22
Finally, taste the soup and adjust the seasoning. If it’s too bland, gradually add 1 Tbsp of salt until it reaches your desired flavor. (You can also adjust with more soup soy sauce or salt.)
Step 23
Add the sliced green onions and simmer for another minute or so until the soup is perfectly done. This will allow the fresh onion aroma to infuse into the broth. Your Spicy Beef Brisket and Radish Greens Soup is ready!
Step 24
Ladle the finished soup into a large bowl. The steaming hot broth looks incredibly appetizing.
Step 25
The slow-cooked beef brisket is incredibly tender, and the radish greens are soft and easy to swallow. The ingredients meld together beautifully, creating a deep and satisfying flavor.
Step 26
On a chilly day, enjoying this hot soup makes you feel warm from the inside out. It’s a nutritious dish that the whole family can enjoy.
Step 27
The radish greens are so tender that you don’t even need to peel them. Enjoying the chunks of radish, bean sprouts, and radish greens along with the broth is a delightful experience.
Step 28
With the chewy beef brisket, fiber-rich radish greens, and the savory spicy broth, you’ll find yourself finishing a bowl of rice in no time!
Step 29
Try making this hearty and satisfying Beef Brisket and Radish Greens Soup for a warm and delicious meal that requires few side dishes!
