Spicy Gyeongsang-style Beef and Radish Soup
Spicy and Deep-Flavored Gyeongsang-style Beef and Radish Soup
Introducing a recipe for Gyeongsang-style beef and radish soup, which offers a different charm from Yukgaejang. It’s a delightful soup with a refreshing and hearty flavor profile!
Main Ingredients- 300g Beef (for soup), cut into bite-sized pieces
- 200g Korean Radish (Mu), peeled and cut
- 1 handful of Bean Sprouts
- Taro root (optional), a small amount
- Dried Bracken (Gosari, optional), a small amount
Seasoning and Spices- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes) – adjust to your spice preference
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Cheongju (rice wine) or Mirin
- A pinch of Black Pepper
- Salt (to adjust seasoning)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes) – adjust to your spice preference
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Cheongju (rice wine) or Mirin
- A pinch of Black Pepper
- Salt (to adjust seasoning)
Cooking Instructions
Step 1
First, in a bowl, combine the beef with 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, 2 tablespoons of soup soy sauce, 1 tablespoon of cheongju, and a pinch of black pepper. Gently mix to ensure the seasoning coats the beef evenly. Let it marinate for about 30 minutes; this will tenderize the beef and deepen its flavor.
Step 2
While the beef is marinating, peel the Korean radish and cut it into bite-sized pieces, about 0.5cm thick, either sliced thinly or into small squares. If you’re using dried bracken (gosari) or taro root, soak them in water until softened, then squeeze out any excess moisture. (Feel free to adjust the amount or omit these optional ingredients according to your preference.) Rinse the bean sprouts under running water and set aside.
Step 3
Heat a pot over medium-high heat and add the marinated beef. Stir-fry the beef until it’s browned on the outside and most of the pink color has disappeared. Then, add the sliced radish and 1 tablespoon of gochugaru. Continue to stir-fry everything together. Coating the radish with gochugaru at this stage will give the soup a beautiful color.
Step 4
Once the beef is about half cooked and no longer releasing pink juices, add enough water to cover the radish and beef by about twice their volume (approximately 5-6 cups). Bring the soup to a boil over high heat. Adding sufficient water at the beginning ensures the soup won’t be too concentrated as it simmers.
Step 5
When the soup starts to boil vigorously, reduce the heat to medium. Let it simmer until the radish becomes translucent and is about half cooked (approximately 10-15 minutes). Once the radish is partially tender, add the prepared taro root (if using), bracken, and bean sprouts. Simmer for another few minutes. It’s important to keep the lid off from this point onwards to prevent any ‘green’ or raw smell from the vegetables and to keep the broth clear.
Step 6
After all the ingredients have simmered together, lower the heat to low and continue to simmer gently for at least 10 more minutes. The longer it simmers, the more the flavors meld and the deeper the taste of the soup becomes. It’s best to allow ample simmering time. To check if the radish is done, pierce it with a chopstick; it should be tender.
Step 7
Finally, taste the soup and adjust the seasoning with salt if needed. Your spicy and refreshing Gyeongsang-style beef and radish soup is now ready! This hearty soup is so satisfying that you won’t need any other spicy side dishes to enjoy a bowl of rice.
