This is one of the simplest Korean soups to make. Some recipes marinade the beef but I’m a lazy cook so…
7-12 ounces Korean radish (moo/mu, daikon)
6 ounces beef brisket or chuck
1 tablespoon sesame oil
4 teaspoons minced garlic (garlic cloves vs. minced garlic)
2 tablespoons Korean soup soy sauce (gook ganjang)
8 cups water
salt and pepper to taste
- cut beef and radish into thin bite size pieces. (1 to 1.5 square inches, for the radish 1/4 inch thick). also cut the green onions at this time at 45 degrees.
- in a medium pot, sauté the beef, radish, 2 teaspoon of minced garlic, and 1 tablespoon of Korean soup soy sauce in sesame oil over medium heat until meat is brown. (you can add the radish after you bring the water to a boil in step 3) but I find this way, radish gets a head start)
- Pour 8 cups of water and bring to a boil. skim off the foam. (add radish here if you are using the marinade option and didn’t cook it with the meat)
- reduce to medium-high heat and continue to boil, covered with a lid for about 15 to 20 minutes until the radish is soft and translucent-ish.
add the cut green onions, the rest of minced garlic and one tablespoon of Korean soup soy sauce. add salt and pepper to taste. boil for another 5 minutes.
beef marinade option:
instead of adding 1 tablespoon of Korean soup soy sauce, 2 teaspoon of garlic and sesame oil in step 2 above, use it for beef marinade with a pinch of pepper. use 1 tablespoon of sweet Korean rice wine (Mirin, or regular rice wine with pinch of sugar) if available. set aside for about 20 minutes.
alternative to beef:
if you do not want to use beef, you can use vegi broth, chicken broth or sea kelp broth (dashima in Korean, kombu in Japanese). You can also use the sea kelp broth in addition to beef.
in a medium pot, saute the radish, 2 teaspoon of minced garlic, and 1 tablespoon of Korean soup soy sauce in sesame oil over medium heat for a couple of minutes.