Beef and Radish-Napa Cabbage Soup
Beef and Radish-Napa Cabbage Soup
A Refreshingly Sweet and Cool Soup with Beef, Radish, and Spring Napa Cabbage
This soup features refreshing daikon radish and fragrant spring napa cabbage, both grown by my brother-in-law, simmered with tender beef. The natural sweetness of the seasonal ingredients combined with the savory beef creates a clear and wonderfully cool broth. Perfect as a revitalizing hangover cure or a hearty meal, this soup’s clean and crisp flavor is truly exceptional. Follow this recipe to enjoy a delicious springtime delicacy.
Ingredients- 200g beef (for soup)
- 150g radish (sliced generously)
- 1/4 head spring napa cabbage (chopped to bite-size)
- 5 cups anchovy and kelp broth (or rice water)
- 2 Tbsp soy sauce for soup (or fish sauce)
- 1 Tbsp minced garlic
- 1 stalk green onion (sliced diagonally)
- 2 Cheongyang peppers (sliced diagonally, adjust to spice preference)
- Pinch of black pepper
- A little sesame oil
Cooking Instructions
Step 1
First, prepare the vegetables for the soup. Peel the radish and slice it thinly into bite-sized pieces, about 1cm thick, or into pleasing shapes. Wash the spring napa cabbage thoroughly under running water, separate the leaves, and chop them into 3-4 cm lengths. Slice the green onion diagonally, separating the white and green parts. Similarly, slice the Cheongyang peppers diagonally. If you prefer a milder soup, use regular green peppers or adjust the quantity of Cheongyang peppers.
Step 2
Heat a pot over medium heat and add a touch of sesame oil. Add the beef for soup and stir-fry until it’s no longer pink. Once the beef is partially cooked, add the sliced radish and stir-fry together. Sautéing the radish until it becomes slightly translucent will contribute to a clearer and more refreshing broth.
Step 3
Add the prepared spring napa cabbage to the pot with the sautéed beef and radish and stir-fry briefly until the cabbage starts to wilt. Once the cabbage has softened slightly, pour in the 5 cups of anchovy and kelp broth (or rice water) and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, or until the beef and radish are tender.
Step 4
When the ingredients are well-cooked, add 1 Tbsp of minced garlic and 2 Tbsp of soy sauce for soup (or fish sauce) to season. Taste and adjust the seasoning with salt if needed. Finally, add the diagonally sliced green onion and Cheongyang peppers, and simmer for another moment. Finish with a pinch of black pepper. Your refreshing and slightly spicy Beef and Radish-Napa Cabbage Soup is ready! It’s best enjoyed piping hot.
