Clear Korean Beef and Radish Soup
A clean, deeply savory Korean home soup made by sautéing beef and radish before simmering.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Beef for soup180 g
- Korean radish or daikon300 g
- Scallion1 stalk
- Minced garlic1 tsp
🥣 Sauce & Seasoning
- Sesame oil2 tsp
- Soup soy sauce1 tbsp
- Water1.2 L
- Saltstart with 1/4 tsp
- Ground black pepperto taste
👨🍳 Cooking Steps
Cut radish into 1.5 cm cubes and slice scallion. Pat the beef dry gently with paper towel.
Heat sesame oil in a heavy pot and sauté beef over medium heat with a wooden spoon for 2 minutes, until the exterior changes color.
Add radish and garlic and sauté 3 minutes more. Add water when the radish edges begin to look translucent.
When it boils, skim foam with a ladle, reduce to medium-low, and simmer partly covered for 25 minutes.
When radish is translucent through the center, add soup soy sauce and finish with salt after tasting.
Add scallion and pepper, turn off heat after 1 minute, and use a ladle to serve hot.
🌟 Pro Chef Tips
- • Sautéing beef and radish first builds savory flavor without clouding the broth.
- • Add soup soy sauce after the radish cooks; early over-seasoning can hide its sweetness.
⚠️ Avoid Common Pitfalls
- ❌ If radish remains white and firm, add a little water and simmer 5–10 minutes longer.
- ❌ If broth looks cloudy, skim well at the first boil and avoid vigorous stirring afterward.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Can I use thin bulgogi beef instead of soup-cut beef?
A. Yes, but sauté thin beef only briefly and avoid a long simmer; it can become tough.
