Radish soup with beef and barley rice

This is a great hearty, flavorful soup that will make your tummy full on chilly day.  Today just happened to be a cold day for me so I decided to make this soup recipe originally from maangchi and it warmed me right up.  One generous portion size bowl of this soup was enough to make me full.

Ingredients:

3 green onions

4 cloves garlic

1/4 cup fish sauce

6-7 cups water

Korean radish (small medium)

1/2  cup rice

1/4 cup barley

1 tsp soy sauce

2 tsp potato starch

1 tsp sesame oil

Pinch of ground black pepper

1 lb beef brisket

Directions:

1. Boil water in a pot first before you prepare to do the prep work for whats to come.

2. Cook 1/2 cup of rice and 1/4 cup of barley together in a rice cooker with 3/4 cup of water and let that cook until completion (should take around 10-15 minutes).

2. Cut up to half of the radish in thin slices and set aside.

3. Mince and cut up the cloves of garlic and green scallion and set aside.

4. Cut up the beef brisket against the grain in very thin slices. Then marinate with soy sauce, sesame oil, black pepper, potato starch and set aside for later.

5. When the pot of water is boiling, add in the radish.

6. Then proceed to add the minced up garlic into the boiling water and let the radish and garlic cook in the water for 10 minutes at medium high heat.

7. Add in the beef brisket and let it boil at medium heat for another 12-15 minutes (Skimp access bubbles floating at the top of the water).

8. Add in the green scallions

9. Add the fish sauce and let it boil for another 5 minutes. At this point you should taste the soup to see if it has enough flavor.  If not, add a little more fish sauce.

10. In a soup bowl, scoop some rice in the bowl and add the desired amount of soup content to the bowl and serve. Enjoy!

Radish soup with beef and barley rice

Yield: 2 Servings

Ingredients:

3 green onions
4 cloves garlic
1/4 cup fish sauce
6-7 cups water
Korean radish (small medium)
1/2 cup rice
1/4 cup barley
1 tsp soy sauce
2 tsp potato starch
1 tsp sesame oil
Pinch of ground black pepper
1 lb beef brisket

Directions:

1. Boil water in a pot first before you prepare to do the prep work for whats to come.

2. Cook 1/2 cup of rice and 1/4 cup of barley together in a rice cooker with 3/4 cup of water and let that cook until completion (should take around 10-15 minutes).

2. Cut up to half of the radish in thin slices and set aside.

3. Mince and cut up the cloves of garlic and green scallion and set aside.

4. Cut up the beef brisket against the grain in very thin slices. Then marinate with soy sauce, sesame oil, black pepper, potato starch and set aside for later.

5. When the pot of water is boiling, add in the radish.

6. Then proceed to add the minced up garlic into the boiling water and let the radish and garlic cook in the water for 10 minutes at medium high heat.

7. Add in the beef brisket and let it boil at medium heat for another 12-15 minutes (Skimp access bubbles floating at the top of the water).

8. Add in the green scallions

9. Add the fish sauce and let it boil for another 5 minutes. At this point you should taste the soup to see if it has enough flavor. If not, add a little more fish sauce.

10. In a soup bowl, scoop some rice in the bowl and add the desired amount of soup content to the bowl and serve. Enjoy!

 

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One Response to “Radish soup with beef and barley rice”

  1. #
    1
    Maangchi — May 11, 2011 @ 9:40 pm

    wow, I love your blog! Your instructions are very clear and the photos look amazing!
    Thank you for using my recipe! Your radish and beef soup looks fantastic!

    Reply

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