Spicy Beef and Radish Soup (Gyeongsang Style)
Spicy Beef and Radish Soup [A Hug in a Bowl! Our Family’s Favorite Spicy Gyeongsang-Style Beef and Radish Soup! The deep, savory broth from the beef is incredibly addictive!]
Today, I’m sharing a recipe for a wonderfully spicy and hearty soup! This is the Gyeongsang-style Beef and Radish Soup, which gets its signature kick from added chili powder. It’s incredibly flavorful with a depth that comes from simmering beef, making it a perfect dish for a chilly day.
Main Ingredients
- Beef (bulgogi cut or stew meat) 2 cups
- Green onions 2 stalks
- Onion 1/2 medium
- Radish (daikon) 10cm piece
- Bean sprouts 2 handfuls (approx. 200g)
- Red chili pepper 1
- Green chili pepper 1
- Minced garlic 1.5 Tbsp (1 Tbsp + 1/2 Tbsp)
- Anchovy broth 1.5L (or water)
Beef Marinade
- Soy sauce 2 Tbsp
- Cooking wine (mirin, etc.) 2 Tbsp
- Sugar 1/2 Tbsp
- Minced garlic 1/2 Tbsp
Soup Seasoning
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soup soy sauce (Guk-ganjang) 2 Tbsp
- Salt to taste
- Soy sauce 2 Tbsp
- Cooking wine (mirin, etc.) 2 Tbsp
- Sugar 1/2 Tbsp
- Minced garlic 1/2 Tbsp
Soup Seasoning
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soup soy sauce (Guk-ganjang) 2 Tbsp
- Salt to taste
Cooking Instructions
Step 1
Let’s start by making a flavorful anchovy broth. In a pot, combine 1.5L of water with an anchovy broth pack (or dried anchovies and kelp). Bring to a boil over high heat, then reduce to medium-low and simmer for about 15 minutes to extract the flavors. Once done, remove the broth pack and set the broth aside.
Step 2
Prepare 2 cups of beef. Gently pat dry any excess liquid with paper towels. In a bowl, combine the beef with 2 Tbsp soy sauce, 2 Tbsp cooking wine, 1/2 Tbsp sugar, and 1/2 Tbsp minced garlic. Mix well and let it marinate for about 10 minutes. Marinating even for this short time helps the flavors penetrate the meat, making it much tastier.
Step 3
Now, let’s prepare the vegetables. Slice the 2 green onions diagonally. Cut the 10cm piece of radish into bite-sized, thin slices (like half-moons or cubes). Slice the 1/2 onion into strips. Thinly slice the red and green chili peppers diagonally, removing the seeds. Winter green onions are particularly fragrant and nutritious, so using plenty adds wonderful flavor.
Step 4
Heat 1 Tbsp of sesame oil in a pot over medium heat. Add the marinated beef and stir-fry, mixing evenly. Be sure to cook over medium-low heat to prevent burning, allowing the beef to brown and develop its flavor gradually.
Step 5
Once the beef is partially cooked, add the sliced radish to the pot and stir-fry together for a minute or two. Then, add 2 Tbsp of gochugaru (Korean chili flakes) and stir well to coat the ingredients. Stir-frying the chili flakes at this stage deepens the color and flavor of the soup.
Step 6
Pour the prepared 1.5L of anchovy broth into the pot. Bring it to a boil over high heat. Let it simmer until the radish becomes tender and slightly translucent (this should take about 10-15 minutes).
Step 7
Once the soup is boiling, stir in 2 Tbsp of soup soy sauce (Guk-ganjang). Add 1 Tbsp of minced garlic, the sliced onion, 2 handfuls of bean sprouts, and the sliced green onions. Mix everything together.
Step 8
After adding the soup soy sauce for basic seasoning, taste the soup and adjust with salt as needed to reach your preferred level of saltiness. Finally, add the sliced red and green chili peppers and let it simmer for another moment to meld the flavors. Your spicy beef and radish soup is ready!
Step 9
And there you have it – a delicious Spicy Beef and Radish Soup, brimming with the rich flavor of beef, the refreshing taste of radish, and the satisfying kick of chili! It’s the perfect comforting dish to enjoy with a bowl of rice, especially on a cold day. While mild soups are lovely, sometimes a bit of spice is just what you need to warm you up from the inside out. Enjoy this hearty soup and have a wonderfully warm winter!
