Spicy and Refreshing Beef and Radish Kimchi Soup
Spicy and Refreshing Beef and Radish Kimchi Soup
Spicy and Flavorful Beef Radish Soup # A Kick of Spice!
Introducing a method to achieve a wonderfully refreshing broth, even when you don’t have fresh radish! This recipe creates a soup bursting with flavor.
Main Ingredients- Beef (for grilling) 150g
- Well-fermented Kimchi (Napa Cabbage) 1 handful (approx. 1 cup)
- Well-fermented Radish Kimchi 1 handful (approx. 1 cup)
- 1/4 Zucchini
- 1/4 Onion
- 1/2 King Oyster Mushroom
- 1/2 block Tofu
- 1 Spicy Red Chili (e.g., Cheongyang)
Seasoning & Aromatics- Salt or Soup Soy Sauce 1/2 Tbsp (to taste)
- Mirin (or Rice Wine) 1 Tbsp
- Doenjang (Soybean Paste) 1 Tbsp (Sempio Tojang recommended)
- Salt or Soup Soy Sauce 1/2 Tbsp (to taste)
- Mirin (or Rice Wine) 1 Tbsp
- Doenjang (Soybean Paste) 1 Tbsp (Sempio Tojang recommended)
Cooking Instructions
Step 1
First, gently pat the grilling beef dry with paper towels. Then, season it by massaging in 1 Tbsp of mirin and 1/2 Tbsp of salt or soup soy sauce. This step helps to remove any gamey odor and makes the beef more tender.
Step 2
Chop the kimchi and radish kimchi into bite-sized pieces. Wrapping kimchi or radish kimchi tightly with plastic wrap before storing helps to minimize air contact, keeping them fresher for longer.
Step 3
In a pot, combine the seasoned beef, chopped kimchi, and radish kimchi. Stir-fry over high heat until the beef is somewhat cooked and the kimchi has softened. Stir-frying well at this stage will deepen the broth’s flavor significantly.
Step 4
Add 1 liter of water to the pot with the stir-fried ingredients. Bring it to a rolling boil over high heat. Once boiling, reduce the heat to let the flavors meld.
Step 5
While the broth is simmering, prepare the remaining vegetables. Slice the zucchini into half-moons, thinly slice or dice the onion, and thinly slice the king oyster mushroom. Cutting the vegetables slightly thicker adds a pleasant chewiness, and quick cooking over high heat will keep them crisp.
Step 6
Once the broth is boiling, cut the cooked beef into bite-sized pieces (if not already cut). Reduce the heat to low and let it simmer gently to allow flavors to infuse. When the broth comes back to a boil, add the prepared zucchini, onion, king oyster mushroom, and tofu. Finally, add the finely chopped spicy chili. Once all ingredients are in, turn the heat back up to high and let it simmer vigorously until bubbly.
Step 7
It’s time for the final seasoning. Taste the broth and adjust the seasoning with more soup soy sauce or salt if needed. Dissolve 1 Tbsp of doenjang (like Sempio Tojang) along the sides of the pot; this adds a wonderful umami and savory depth to the soup. If you prefer it spicier, stir in some chili powder. Serve hot for a delicious and invigorating beef and radish kimchi soup!
