Rich Beef and Radish Soup (Guk) with Galbi Tang Flavor
Rich Beef and Radish Soup (Guk) with Galbi Tang Flavor
How to Make Beef and Radish Soup (Guk) – A Recipe for Rich, Flavorful Broth
Learn how to make a deeply savory and refreshing beef and radish soup (Guk)! While I’ve made radish soup many times, I discovered that by first boiling the broth with beef and radish, you can achieve a rich, deep flavor akin to galbi tang (short rib soup). Let me introduce you to ‘Matjjubu’s’ delicious beef and radish soup!
Soup Ingredients- Beef (brisket or shank, 430g)
- Radish (daikon) 750g (cut into 3 large pieces)
- Scallions 2 stalks
- Dried kelp 1 sheet (palm-sized)
- Water 3 liters
- Whole garlic cloves 1 handful (approx. 10-12 cloves)
- Cooking wine (mirin or sake) 3 Tbsp
- Soy sauce for soup (Guk-ganjang) 2 Tbsp (or salt to taste)
Beef Marinating Seasoning- Cooking wine (mirin or sake) 1 Tbsp
- Soy sauce for soup (Guk-ganjang) 1 Tbsp
- Anchovy sauce 1 Tbsp
- Dried pollack sauce 1 Tbsp
- Black pepper 1 tsp
- Cooking wine (mirin or sake) 1 Tbsp
- Soy sauce for soup (Guk-ganjang) 1 Tbsp
- Anchovy sauce 1 Tbsp
- Dried pollack sauce 1 Tbsp
- Black pepper 1 tsp
Cooking Instructions
Step 1
For the best beef and radish soup, opt for leaner cuts of beef like brisket or shank, or a mix of both. Today, we’re using 430g of beef brisket and 750g of radish.
Step 2
First, place the beef in a pot and cover it with water. Bring it to a boil once to blanch the meat. This step helps remove impurities and excess blood, ensuring a clearer broth.
Step 3
Discard the blanching water and rinse the beef briefly under cold water. Return the beef to the pot, add 3 liters of fresh water, and the whole garlic cloves. Bring to a boil over high heat, then reduce to low heat and simmer gently for about 40 minutes. This allows the beef to release its rich flavor into the broth and become tender.
Step 4
After 40 minutes, add the 3 large pieces of radish, chopped scallions, the palm-sized piece of dried kelp, and 3 Tbsp of cooking wine to the pot. Season with 2 Tbsp of Guk-ganjang (soy sauce for soup) to add a subtle depth of flavor to the radish. Cover and simmer for another 25 minutes, or until the radish is tender.
Step 5
Once the radish is tender, open the lid and carefully remove the cooked beef, radish, kelp, and scallions. Set them aside to cool slightly. Strain the broth through a fine-mesh sieve to get a clear liquid.
Step 6
Cut the cooked radish into bite-sized, thick slices. Thinly slice the rehydrated kelp. Add the sliced kelp back into the clear broth.
Step 7
Shred or cut the cooked beef into manageable pieces. In a bowl, combine the shredded beef with the marinating ingredients: 1 Tbsp cooking wine, 1 Tbsp Guk-ganjang, 1 Tbsp anchovy sauce, 1 Tbsp dried pollack sauce, and 1 tsp black pepper. Gently toss to coat the beef evenly. Add the seasoned beef to the simmering broth.
Step 8
Cover the pot again and let it simmer over medium-low heat for about 10 minutes. This allows the flavors of the seasoned beef to meld beautifully with the broth.
Step 9
After 10 minutes, remove the lid. Skim off any excess fat from the surface of the soup. Add the chopped scallions and turn off the heat. Taste the soup and adjust the seasoning with salt if needed.
Step 10
Your rich and refreshing beef and radish soup, with a flavor profile reminiscent of galbi tang, is now complete! The deep, clear broth is truly exceptional.
Step 11
Serve generously in large bowls with warm rice. For an extra touch of flavor, sprinkle a pinch of black pepper on top. This hearty soup is perfect for a chilly day. Enjoy!
