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.