Step 1

In a large pot, add 3L of water, dried anchovies, dried kelp, and dried shiitake mushrooms. Bring to a rolling boil over high heat for 10 minutes to create a rich broth. For a cleaner broth, you can remove the kelp after it starts boiling.

Step 2

Soak the dried king oyster mushrooms in cold water for about 5 minutes until slightly softened. This will make them tender and prevent them from breaking apart during cooking.

Step 3

Prepare the beef for soup by lightly patting away any excess blood with paper towels. Cut it into bite-sized pieces.

Step 4

Peel the half Korean radish and slice it into approximately 0.7cm thick rounds or cubes. Cutting it into larger pieces will help it retain its texture and prevent it from becoming mushy during cooking.

Step 5

Rinse the cooked bracken fern (gosari) in cold water once or twice to remove any dirt. Discard any pieces that are too mushy or broken, and cut them into manageable lengths. (If you don’t have cooked gosari, blanched and chopped cabbage leaves or fernbrake roots are excellent alternatives.)

Step 6

Add the sliced radish and prepared beef to the boiling broth. Stir to separate the beef pieces so they don’t clump together as they cook.

Step 7

Add the rehydrated king oyster mushrooms to the pot. Their earthy flavor will infuse the broth, adding another layer of depth to the soup.

Step 8

Now, add the cooked bracken fern, minced garlic, fine gochugaru, soup soy sauce, and black pepper to season the soup. Finally, adjust the taste with salt as needed. Let it simmer vigorously over high heat for 20 minutes until all the ingredients are tender.

**[Pro Tip]** If your gochugaru has a coarse texture or a slightly bitter taste, try steeping it in a fine-mesh sieve in the simmering broth. Remove the sieve, and use the clarified, spicy broth. This method preserves the spiciness while ensuring a clean and clear soup without any grittiness. Alternatively, you can put the gochugaru in a small tea bag and simmer it in the soup.

Step 9

Once the soup is nearly done, add the roughly chopped green onions and let it simmer for another few minutes. The fresh aroma of the green onions will enhance the overall flavor. (For extra heat, feel free to add some sliced Cheongyang chili peppers, depending on your spice preference.) Your delicious, spicy beef and radish soup is now ready! Enjoy it with a bowl of rice.