Hearty Beef and Radish Soup: A Winter Delight
Warm Your Soul with This Delicious Winter Beef and Radish Soup
Winter is the season for delicious radishes, and what better way to enjoy them than in a comforting bowl of beef and radish soup! This soup is a true winter essential, warming you from the inside out with its clear, refreshing broth and tender ingredients. Let me share our family’s secret to making this delightful dish!
Main Ingredients
- Beef (for soup) – 1 bowlful
- Korean Radish (Muu) – 2 bowlfuls (sliced thinly)
- Green Onions – 2 stalks
- Tofu – 1/2 block
Seasonings & Condiments
- Soup Soy Sauce (Guk-ganjang) – 2 Tbsp
- Regular Soy Sauce – 2 Tbsp
- Minced Garlic – 1 Tbsp
- Water – 4 bowlfuls
- Sesame Oil – 1 Tbsp
- MSG or Flavor Enhancer (Dashida) – 1/2 Tbsp
- Soup Soy Sauce (Guk-ganjang) – 2 Tbsp
- Regular Soy Sauce – 2 Tbsp
- Minced Garlic – 1 Tbsp
- Water – 4 bowlfuls
- Sesame Oil – 1 Tbsp
- MSG or Flavor Enhancer (Dashida) – 1/2 Tbsp
Cooking Instructions
Step 1
Wash the radish thoroughly, keeping the skin on. Cooking with the skin adds a deeper, more refreshing flavor to the broth. Slice it thinly to about 2 bowlfuls.
Step 2
Prepare about 1 bowlful of beef, specifically cut for soups.
Step 3
In a pan, combine the beef with 1 Tbsp of sesame oil and mix well. This step helps to remove any gamey smell from the beef and enhances its flavor.
Step 4
Heat the pan over high heat, then add the beef seasoned with sesame oil. Stir-fry until the beef is browned on all sides.
Step 5
As you stir-fry, you’ll notice delicious juices releasing and the beef changing color. This is the sign that it’s perfectly sautéed.
Step 6
Add the sliced radish to the pan with the stir-fried beef. Sprinkle a tiny pinch of coarse sea salt while stir-frying. This helps to bring out the sweetness of the radish and slightly season it.
Step 7
Now, pour 4 bowlfuls of water into the pan with the beef and radish and bring it to a boil. Once boiling, add the half block of tofu, cut into bite-sized pieces. (I personally love when the tofu soaks up the broth and becomes soft! Adjust to your preference.)
Step 8
While the soup is simmering, skim off any impurities or foam that rise to the surface with a spoon. This ensures a clear and clean-tasting broth.
Step 9
Once the soup has simmered and the flavors have melded, add 1 Tbsp of minced garlic to enhance the aroma.
Step 10
Now, let’s season it. Add 2 Tbsp of soup soy sauce (Guk-ganjang) and 2 Tbsp of regular soy sauce. If you have anchovy sauce (Myeolchi Aekjeot), a little bit can add extra umami, but I ran out this time while making kimchi!
Step 11
For an extra boost of flavor, add 1/2 Tbsp of Dashida or your preferred flavor enhancer. My family often eats out, so they’ve gotten used to a bit of seasoning, and this amount helps them enjoy the soup more. (Feel free to adjust to your taste.)
Step 12
As it continues to boil, more impurities might appear. Skim them off again to keep the broth clear and pristine.
Step 13
Finally, add the chopped green onions and let it simmer for a little longer. We tend to prefer less salty food, so this level of seasoning is perfect for us. If you find it too bland, feel free to add more soup soy sauce or salt to your liking.
Step 14
Your delicious and comforting Beef and Radish Soup is ready! It’s a wonderfully hearty meal, especially when served with rice.
