Beef and Radish Soup, known as “소고기무국” in Korean, is a classic dish that brings warmth and comfort to any meal. This soup is known for its simplicity in preparation and its rich, savory flavor. It’s a staple in Korean cuisine, loved for its nourishing qualities and the delightful combination of tender beef and crisp radish.
Ingredients
- Radish: 1/3 piece
- Beef (suitable for soup): 700g
- Green onion: 1
- Enoki mushrooms: 1 pack
- Oyster mushrooms: 1 pack
Seasoning
- Sesame oil: 2 tablespoons (T)
- Minced garlic: 1 tablespoon (T)
- Soy sauce for soup (Guk-ganjang): 4 tablespoons (T)
- Anchovy broth (or rice water): as needed
Instructions
- Prepare thinly sliced beef and radish. Remember, the thinner the radish, the quicker it cooks.
- In a pot, heat 2 tablespoons of sesame oil over medium heat and start frying the beef.
- When the beef is half-cooked, add 4 tablespoons of soy sauce for soup. This is a unique step that enhances the flavor of the beef.
- Add the sliced radish to the beef and stir-fry.
- Pour a little anchovy broth over the mixture, cover with a lid, and bring to a boil on high heat. Repeat this process three times for a deeper flavor.
- Skim off any foam that forms on the surface.
- Add 1 tablespoon of minced garlic and chopped green onion to the soup. If you prefer a milder garlic flavor, reduce the amount to 0.5 tablespoon.
- Let the soup simmer until all ingredients are well-cooked.
This Beef and Radish Soup recipe is not only delicious but also incredibly easy to make, offering a deep and satisfying taste. It’s perfect for those days when you need a quick yet hearty meal. The anchovy broth adds an extra layer of richness, making this soup a comforting and wholesome choice.