Spicy Korean Beef and Radish Soup (Yukgaejang Style)
A Hearty and Flavorful Spicy Beef and Radish Soup
Enjoy a deeply savory and refreshingly spicy Korean beef and radish soup, perfect for enjoying as a ‘gukbap’ by mixing rice directly into the hearty broth. This dish offers a delightful kick that’s sure to satisfy, making it an excellent choice for a comforting meal or even as a hangover remedy.
Main Ingredients- Beef (e.g., chuck flap tail, for soup) 340g
- Korean Radish (Mu) 350g
- Oyster Mushrooms (approx. double the amount of onion) 100g
- Onion 1 medium (approx. 150g)
- Green Chilies 3
- Scallions 5 stalks (or 1/2 large green onion)
Seasoning Ingredients- Minced Garlic 2 Tbsp
- Minced Ginger 1/2 Tbsp
- Korean Soup Soy Sauce (Gukganjang) 2 Tbsp
- Fish Sauce (Tuna or Anchovy) 1 Tbsp (optional, omit if unavailable)
- Coarse Gochugaru (Korean chili flakes) 2 Tbsp
- Fine Gochugaru (Korean chili flakes) 1 Tbsp
- Salt 1/2 Tbsp (or to taste)
- Minced Garlic 2 Tbsp
- Minced Ginger 1/2 Tbsp
- Korean Soup Soy Sauce (Gukganjang) 2 Tbsp
- Fish Sauce (Tuna or Anchovy) 1 Tbsp (optional, omit if unavailable)
- Coarse Gochugaru (Korean chili flakes) 2 Tbsp
- Fine Gochugaru (Korean chili flakes) 1 Tbsp
- Salt 1/2 Tbsp (or to taste)
Cooking Instructions
Step 1
Rinse the beef under cold running water and soak it for at least 30 minutes to remove excess blood. Change the water once or twice for better results. Pat the beef dry with paper towels.
Step 2
Peel the Korean radish and slice it thinly into bite-sized rectangular pieces, about 0.5 cm thick. This shape helps prevent the radish from breaking apart during cooking and provides a pleasant texture.
Step 3
In a large pot, add the beef and sliced radish. If desired, add 1 Tbsp of sesame oil and sauté over medium-low heat until the beef is lightly browned and coated. This step helps to develop deeper flavors.
Step 4
Once the beef and radish are partially cooked, add the minced garlic (2 Tbsp) and minced ginger (1/2 Tbsp). Continue to stir-fry until fragrant.
Step 5
Add the fish sauce (1 Tbsp) and stir-fry. Fish sauce adds a rich umami flavor. If you don’t have it, you can use anchovy or sand lance fish sauce, or simply omit it.
Step 6
Add the coarse gochugaru (2 Tbsp) and fine gochugaru (1 Tbsp). Stir-fry the chili flakes with the ingredients over low heat, being careful not to burn them. This process toasts the chili flakes, enhancing their color and aroma.
Step 7
Pour in 1.5 liters (about 8 cups) of water and bring the soup to a boil over high heat. Covering the pot will speed up the boiling process.
Step 8
While the soup is coming to a boil, prepare the vegetables. This includes the oyster mushrooms, onion, green chilies, and scallions.
Step 9
Cut the onion in half and then slice it thickly. Tear the oyster mushrooms into bite-sized pieces by hand. Thinly slice the green chilies into strips after removing the seeds.
Step 10
Once the soup is boiling vigorously, reduce the heat to medium and let it simmer for about 10-15 minutes, allowing the radish to become tender and translucent. If you removed the beef earlier, return it to the pot. Add the prepared onion, oyster mushrooms, and green chilies, and bring back to a boil over high heat.
Step 11
Cut the cooked beef into bite-sized pieces if you removed it earlier and add it back to the soup. Cut the scallions into 3-4 cm lengths and add them. Using green onions (or the white part of a large green onion) will add a refreshing flavor.
Step 12
Season the soup with salt (1/2 Tbsp), or adjust to your preference. Simmer for another minute to allow the flavors to meld. Your delicious spicy beef and radish soup is ready! Serve hot with a bowl of rice for a truly satisfying meal.
