Clear Beef and Radish Soup
Clear Beef and Radish Soup
[Clear Beef and Radish Soup] A Refreshing Soup Dish to Enjoy All Year Round
While spicy beef soups are delicious, I personally prefer a clear beef and radish soup. (It’s also less likely to make you sweat when you eat it these days… haha) When you crave beef soup even in the height of summer, try making this clear and refreshing version. This light yet deeply flavorful soup is perfect for any season, offering a comforting and nutritious meal.
Main Ingredients- 300g fresh beef brisket
- 480g Korean radish (mu)
- 100g green onion (scallion)
- 100g oyster mushrooms
Cooking Instructions
Step 1
Wash the sweet and crisp Korean radish thoroughly and slice it thinly into bite-sized pieces, about 0.5 cm thick. Slicing it generously ensures it retains a pleasant texture and imparts its natural sweetness to the broth.
Step 2
Prepare the green onions by slicing them diagonally into large pieces about 2 cm long, or for a different look, you can split them lengthwise after cutting into longer segments. Cutting them into larger pieces helps keep the soup clear and refreshing.
Step 3
Heat 1 tablespoon of sesame oil in a large, deep pot over medium-high heat. Add the beef brisket and sear it until it’s lightly browned and about halfway cooked. Searing the beef first locks in the juices and builds a richer flavor base for the soup.
Step 4
Once the beef is about halfway cooked and has a nice sear, add the sliced Korean radish to the pot. Continue to sauté the beef and radish together for a couple of minutes. This allows the radish to soften slightly and begin releasing its sweetness into the beef drippings.
Step 5
After sautéing the beef and radish, pour in enough cold water to generously cover the ingredients. Bringing it to a boil will start extracting the flavors from both the beef and the radish into a clear, savory broth.
Step 6
Once the soup comes to a rolling boil, add the prepared oyster mushrooms and green onions. Let it simmer for a few more minutes until the mushrooms are tender. Then, stir in the minced garlic. You can also add the minced garlic while sautéing the beef and radish in step 3 for a more integrated garlic flavor. The mushrooms and green onions add a lovely depth and freshness to the broth.
Step 7
Season the soup with 2 tablespoons of soy sauce for soup (guk-ganjang). Taste and adjust with salt if needed, and finish with a pinch of freshly ground black pepper. Simmer for a final minute until all the ingredients are tender and the broth is clear and flavorful. Serve hot and enjoy!
