Korean Radish and Beef Soup

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 (chopped)

4 cloves garlic (minced)

1/4 cup fish sauce

6-7 cups water

radish (small medium)

1/2  cup rice

1/4 cup barley (optional)

1 tsp soy sauce

2 tsp potato starch

1 tsp sesame oil

Pinch of 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).

3. 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.

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

5. 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.

6. 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).

7. Add in the green scallions.

8. 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.

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

Korean Radish soup with beef and barley rice

Yield: 4 Servings

Ingredients:

3 green onions (chopped)

4 cloves garlic (minced)

1/4 cup fish sauce

6-7 cups water

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 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).

3. 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.

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

5. 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.

6. 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).

7. Add in the green scallions.

8. 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.

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

    Pin It

One Response to “Korean Radish and Beef Soup”

  1. #
    1
    Carolyn Jung — October 31, 2012 @ 3:37 am

    There is something so wonderfully nourishing and restorative about Asian soups. They may not look fancy. But wow, they pack a powerhouse of flavor.

    Reply

Leave a Comment





CommentLuv badge