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.

Ingredients

• Doenjang (Korean soybean paste): 2 tablespoons (adjust according to saltiness)
• Minced garlic: 0.5 tablespoon
• Spinach: 2-3 handfuls
• Green onion: 1
• Kelp (5*5 cm): 1 piece
• Dried anchovies: 13-15
• Tofu: half a block
• Water: 4 cups

Instructions

• In 4 cups of water, add dried anchovies and kelp. Bring it to a boil.
• Once it starts boiling, remove the kelp and continue boiling for 5 more minutes, then remove the anchovies.
• Clean the spinach thoroughly, removing any dirt. Trim off wilted leaves and cut the roots.
• Chop the green onion either finely or into larger pieces, as preferred.
• Cut the tofu into small pieces (about the size of a thumb segment).
• In the boiling anchovy and kelp broth, add spinach and dissolve 2 tablespoons of doenjang. Boil vigorously on high heat.

• Once the soup starts boiling, add tofu and reduce to medium heat. Continue boiling for 10 minutes.

• Add the chopped green onion and 0.5 tablespoon of minced garlic. Boil for another 1-2 minutes before finishing.

This recipe creates a warm and comforting Spinach and Tofu Doenjang Soup, perfect for chilly days. The soup is not only delicious but also packed with nutrients, making it a healthy choice for any meal.