Spicy Korean Beef and Radish Soup (Yukgaejang Style)
Spicy Korean Beef and Radish Soup (Yukgaejang Style)
Deliciously Spicy Beef and Radish Soup – A Hearty Stew
Here’s a recipe for a wonderfully spicy beef and radish soup, perfect as a hangover cure or a satisfying meal. Its refreshing radish and deep beef broth are truly exceptional.
Main Ingredients- 300g beef for soup (e.g., brisket, chuck)
- 500g Korean radish (mu, about 1/4 medium)
- 1 handful dried shiitake mushrooms (optional)
- 1 large green onion (scallion)
Seasonings & Others- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Pinch of salt
- Pinch of black pepper (1 twist)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Pinch of salt
- Pinch of black pepper (1 twist)
Cooking Instructions
Step 1
First, peel the radish and cut it into bite-sized, thin slices (na-bak style). Cutting them not too thinly will help them maintain their texture when cooked and prevent them from disintegrating.
Step 2
Finely chop the green onion. The aromatic green onion will enhance the overall flavor of the dish.
Step 3
Place the sliced radish and beef in a pot. Using a non-stick or well-coated pot will help prevent sticking and ensure even cooking.
Step 4
Add the minced garlic for a savory note and gochugaru for a spicy kick. It’s a good idea to mix these seasonings with the ingredients at this stage for better distribution.
Step 5
Stir-fry the ingredients and seasonings over high heat for 5 minutes. This sautéing process locks in the beef’s savory flavor and deepens the radish’s natural sweetness.
Step 6
Pour in 2 liters of water. Using anchovy-kelp broth or water infused with dried shiitake mushrooms will result in a richer, more complex broth. I added a handful of dried shiitake mushrooms for an extra boost of umami. Feel free to adjust these broth ingredients to your preference.
Step 7
Once the soup comes to a rolling boil, reduce the heat to medium and simmer for 15 minutes, or until the radish becomes translucent and tender. Season with soup soy sauce and salt to taste. Finally, add a pinch of black pepper and the chopped green onions. Simmer for another 2-3 minutes, and your spicy and refreshing beef and radish soup is ready!
