Spicy Beef and Radish Soup (Gyeongsang-do Style)
Spicy Beef and Radish Soup (Gyeongsang-do Style)
How to Make Gyeongsang-do Style Beef and Radish Soup: Spicy and Zesty
This Gyeongsang-do style beef and radish soup is thick, rich, and reminiscent of both Yukgaejang (spicy beef soup) and Jjamppong (spicy seafood noodle soup)! I’ll share a versatile radish soup recipe with a zesty broth that’s perfect for a hangover cure. 🙂
Ingredients- 14500ml Broth
- 250g Beef (sirloin recommended)
- 1 large Leek
- 200g Radish
- 1 handful Dried Shiitake Mushrooms
- 4 Tbsp Cooking Oil
- 5 Tbsp Red Pepper Flakes
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Cooking Wine (Mirin/Cheongju)
- 1 Tbsp Anchovy Fish Sauce
- 2 tsp Coarse Salt
- Generous amount of Black Pepper
Cooking Instructions
Step 1
First, prepare one large leek and slice it into thick, generous pieces, about 2-3 cm wide. This is a key ingredient for adding aroma to the soup.
Step 2
Cut the 200g of radish into slices about 0.5 cm thick. Slicing them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 3
Prepare 250g of beef, preferably sirloin, and cut it into bite-sized pieces, about 1 cm thick. You can also cut it slightly thicker for a richer beef flavor.
Step 4
Heat 4 tablespoons of cooking oil in a pot over very low heat. Add 3 tablespoons of red pepper flakes and stir-fry slowly for about 5 minutes until fragrant chili oil is produced. Be careful not to burn the pepper flakes.
Step 5
Once the chili oil has developed and is sizzling gently, add the sliced leeks. Increase the heat to medium-low and stir-fry until the leeks are slightly softened. This step infuses the oil with the leek’s aroma.
Step 6
When the leeks have wilted slightly, add the prepared beef. Stir briefly to coat the beef with the chili oil and pepper flakes. Cook just until the surface of the beef changes color.
Step 7
Now, add the remaining seasonings. Stir in 2 tablespoons of red pepper flakes, 1 tablespoon of minced garlic, and a handful of dried shiitake mushrooms. Stir-fry together for a short time until the ingredients are well combined. Shiitake mushrooms add depth and flavor.
Step 8
Pour in 850ml of the prepared broth. Scrape the bottom of the pot to incorporate any browned bits from the spices and meat into the broth.
Step 9
Add 1.5 tablespoons of cooking wine and 0.5 teaspoon of coarse salt. Bring the soup to a rolling boil over high heat and cook for at least 10 minutes to develop the broth’s rich flavor.
Step 10
Once the radish pieces become translucent, add the remaining 600ml of broth. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 1 hour. This slow simmering allows the flavors of the radish and beef to meld deeply into the soup.
Step 11
Finally, taste the soup and adjust the seasoning. Add 1 tablespoon of anchovy fish sauce and 1.5 teaspoons of coarse salt. If needed, add more salt to reach your desired taste.
Step 12
Finish by generously sprinkling black pepper over the soup for an added layer of aroma and a touch of spice.
Step 13
Your rich and deeply flavorful Gyeongsang-do style beef and radish soup is now complete! Enjoy this hearty and satisfying dish, perfect for serving with rice.
