Clear Beef and Radish Soup (Yangji Cut)
How to Make Clear Beef and Radish Soup (Yangji Cut) – Simple & Flavorful Recipe
This recipe for Beef and Radish Soup uses the tender Yangji cut (brisket) without stir-frying, allowing you to easily create a clear and refreshing broth. By utilizing the beef’s natural juices, you achieve a deep, clean flavor that’s perfect for any occasion, whether a special meal or a comforting everyday soup.
Main Ingredients
- Beef Brisket (Yangji) 200g
- Korean Radish (Mu) 1/4 medium (approx. 300g)
- Water 1500ml (6 cups)
Seasoning & Others
- Soup Soy Sauce (Guk-ganjang) 1 Tbsp
- Minced Garlic 1 Tbsp
- Salt 1 Tbsp (adjust to taste)
- Sesame Oil 1 Tbsp
- Soup Soy Sauce (Guk-ganjang) 1 Tbsp
- Minced Garlic 1 Tbsp
- Salt 1 Tbsp (adjust to taste)
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
Soak the 200g of beef brisket in cold water for about 1 hour to remove any excess blood. Thoroughly draining the blood is key to achieving a clear and clean broth.
Step 2
In a pot, combine the drained beef and 1500ml of water. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 30 minutes to extract the beef broth. Skim off any scum that rises to the surface during simmering for an even clearer soup.
Step 3
Peel the 1/4 Korean radish and slice it thinly into bite-sized, half-moon shapes (about 0.5cm thick). Slicing the radish too thin might cause it to break apart during cooking, so aim for a moderate thickness.
Step 4
Remove the beef from the pot after simmering for 30 minutes and let it cool slightly. While still warm, shred the beef by hand into bite-sized pieces (about 2-3cm), following the grain of the meat. This will result in a tender texture.
Step 5
Add the sliced radish and shredded beef to the simmering broth. Once it returns to a boil, stir in 1 Tbsp of soup soy sauce, 1 Tbsp of minced garlic, and 1 Tbsp of salt. It’s advisable to taste the soup at this stage and adjust the salt level according to your preference.
Step 6
Continue to simmer for another 10-15 minutes, or until the radish becomes transparent and tender. You can check if the radish is cooked by piercing it with a chopstick. Taste the soup and add a little more salt if needed to achieve the perfect seasoning. Finally, drizzle in 1 Tbsp of sesame oil for added aroma and turn off the heat.
Step 7
Congratulations! Your simple yet delicious Clear Beef and Radish Soup is ready. It’s a perfectly balanced soup that’s wonderful with rice or as a side dish.
