Korean Beef Radish Soup is a clear, mild broth made with brisket, Korean radish and tofu. The ingredients are simmered gently to produce a clean, savoury flavour. It is a simple, comforting dish served regularly in Korean homes.
Korean Radish vs. Daikon : What Changes in Your Soup?
Korean radish is firmer and naturally sweeter, giving the broth a deeper, more savoury flavour. In contrast, American and British daikon contains more water and tastes milder, often resulting in a lighter broth. If Korean radish is not available, cutting daikon into slightly larger pieces and extending the cooking time helps draw out its natural sweetness, bringing it closer to the flavour and texture of Korean radish.
Preperation
Don’t miss the Q&A section below.
Korean Beef Radish Soup
Ingredients
Main
- 125 g beef brisket for soup cut for stews
- 250 g Korean radish
- 250 g firm tofu
- 40 g green onions green parts only
Seasoning
- 1 tbsp minced garlic If you prefer a milder flavour, use large pieces and remove them before serving
- 1 tbsp sesame oil
- 800 ml kelp stock Water or vegetable broth works if kelp stock isn’t available.
- 1 tbsp soup soy sauce If using regular soy sauce, use 1/2 tbsp and adjust the rest with salt.
- 1 tsp tuna extract Fish sauce works as a substitute, or the dish can be made without it.
- 1 tsp sea salt
- A bit fine black pepper
Instructions
1. Warm the pot over medium-low heat.
- Add sesame oil, then the beef. Cook for about four minutes, until lightly browned.
2. Add the cooking rice wine and allow it to emulsify briefly.
- Add the radish and stir for one minute.
3. Pour in the kelp stock and bring to a gentle boil over medium heat.
4. Lower to medium-low heat.
- Add the minced garlic, soup soy sauce and tofu.
- Cover and simmer for three minutes.
5. Taste the broth and season with tuna extract and sea salt.
6. Skim off any foam or impurities that rise to the surface.
7. Add the green parts of the spring onions three minutes before finishing.
8. Serve hot, ideally with rice and side dishes.
Video
Q&A – Korean Beef Radish Soup
Q. Can I use daikon if I can’t find Korean radish?
Yes. Daikon works fine, but to bring it closer to Korean radish :
– Cut it slightly larger
– Simmer it a little longer
– Allow enough time for its natural sweetness to develop
These small adjustments make the final flavour much closer to the Korean version.
Q. Why does Korean radish make the broth taste deeper?
Its dense texture and natural sweetness slowly release into the broth as it simmers, creating a clean but rich savoury base. This is why Korean radish is preferred for soups like soegogi muguk.
Q. What beef cut works best for Korean Beef Radish Soup?
Brisket is ideal. It becomes tender as it cooks and adds depth to the broth. Chuck or shank also work well if brisket isn’t available.
Q. What can I use if I don’t have kelp stock?
Water or vegetable broth can be used. Kelp stock simply adds a cleaner, slightly deeper flavour, but the soup is still delicious with plain water.
Q. Is tuna extract required?
No. It adds umami, but you can substitute it with fish sauce or skip it entirely.The soup will still taste clean and comforting.
Q. I don’t like minced garlic. What should I do?
You can reduce it or add a few large garlic pieces instead. Let them simmer for flavour, then remove them before serving. You’ll get the aroma without the strong bite.
Q. Is tuna extract required?
No. It adds umami, but you can substitute it with fish sauce or skip it entirely.The soup will still taste clean and comforting.
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