Korean · Dinner
Beef and Radish Soup
A clear beef-broth Korean soup built on brisket simmered with Korean radish, garlic and scallion, seasoned with soy sauce and sesame oil. The radish turns translucent and sweet while the broth stays light and savoury. Served hot with steamed rice alongside for a warming, simple weeknight bowl.
$5
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
408Calories
35.1gProtein
21.5gFat
13.1gCarbs
4.9gSugar
2.6gFiber
2180mgSodium
123mgChol
8.1gSat Fat
980mgPotassium
73mgCalcium
3.8mgIron
2.4mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
low-carb
protein-rich
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Slice the beef brisket thinly against the grain. Peel and cut the Korean radish into thin half-moons. Mince the garlic.
2
Heat the sesame oil in a medium pot over medium heat. Stir in the beef brisket and garlic, cooking for 2 minutes until the meat loses its raw color.
3
Add the radish to the pot and stir over medium heat for 3 minutes until the edges turn slightly translucent.
4
Pour in the beef stock and water, add the soy sauce, and bring to a boil over high heat. Reduce to medium-low and simmer uncovered for 30 minutes until the radish turns soft and glassy.
5
Skim off any grey foam that rises during the first 10 minutes of simmering.
6
Stir in the scallion, salt, and black pepper, and simmer for 2 minutes over low heat until wilted.
7
Plate
Ladle the soup into a deep bowl, scatter with extra scallion and toasted sesame seeds, and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef brisket
- 11 oz311g Korean radish (daikon)
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 3 cups720ml beef stock
- 3 cups720ml water
- 1 tsp1 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp toasted sesame seeds, for garnish
