Clear Beef and Radish Soup (No Stir-Fry Method)
Easy for Beginners! Clear Beef and Radish Soup Boiled Without Stir-Frying for a Refreshing and Deep Flavor
Hello everyone! Today, I’m sharing a recipe for a clear and refreshing beef and radish soup, cooked without stir-frying the meat. This is a special method passed down from my mother, and it creates a deep, clean flavor without complicated steps. The key is to properly drain the blood from the beef and to briefly blanch it to remove any gamey taste. This delicious beef and radish soup will have you finishing your rice in no time. Shall we make it together?
Main Ingredients- Beef Brisket 180g
- Korean Radish (Moo) 1/2 piece (approx. 500g)
- Water 1.5L
Seasoning & Others- Soup Soy Sauce (Gukganjang) 1.5 Tbsp
- Fish Sauce (Anchovy) 1.5 Tbsp
- Minced Garlic 1 Tbsp
- Green Onion 1 stalk
- Korean Rock Salt (Cheonilyeom) 2 pinches (for seasoning)
- Tuna Extract (optional, for umami) 0.5 Tbsp
- Dried Kelp (Dashima) 2 pieces (optional, for umami)
- Green Onion Greens (for garnish)
- Soup Soy Sauce (Gukganjang) 1.5 Tbsp
- Fish Sauce (Anchovy) 1.5 Tbsp
- Minced Garlic 1 Tbsp
- Green Onion 1 stalk
- Korean Rock Salt (Cheonilyeom) 2 pinches (for seasoning)
- Tuna Extract (optional, for umami) 0.5 Tbsp
- Dried Kelp (Dashima) 2 pieces (optional, for umami)
- Green Onion Greens (for garnish)
Cooking Instructions
Step 1
First, soak the beef brisket in cold water for about 1 hour to remove the blood. It’s beneficial to drain and refill the water once or twice during this period. Properly draining the blood ensures a clean-tasting broth.
Step 2
Peel and thoroughly wash the Korean radish. Slice it into thick pieces for a pleasant texture and to allow the flavors to infuse into the soup. Typically, cut it into 3 large pieces.
Step 3
Stand the large radish pieces and cut them in half lengthwise. Then, slice them into thin pieces about 0.4-0.5cm thick. Avoid slicing them too thinly, as they might break apart while cooking. Generous amounts of radish will naturally sweeten the broth.
Step 4
Cutting the radish into 3 large pieces might be too small, so feel free to cut them into 2 pieces if they seem too small. Adjust the size according to your preference.
Step 5
Re-check the radish slices you’ve cut, ensuring they are about 0.4-0.5cm thick. Using plenty of radish is the secret to a naturally sweet broth, so don’t be shy with the amount.
Step 6
Remove the beef brisket that has been soaking for an hour and rinse it thoroughly under cold running water. Washing away impurities is crucial for a clear soup.
Step 7
Place the cleaned beef brisket into boiling water and blanch it for just 1-2 minutes. It’s important to add the beef to boiling water, not cold water. Once the surface turns white and no more blood is visible, immediately remove it and rinse under cold water to wash away any remaining impurities.
Step 8
Combine the blanched beef and 1.5 liters of water in a pot. Bring it to a boil over high heat.
Step 9
Once the broth starts boiling, add 1.5 tablespoons of soup soy sauce. This helps to extract the beef’s characteristic flavor more effectively.
Step 10
Next, add 1.5 tablespoons of fish sauce and the dried kelp pieces (if using) for added umami. Also, add 1 tablespoon of minced garlic. You can remove the kelp later.
Step 11
Add the prepared thick slices of Korean radish to the pot. As the radish cooks through, it will make the soup much more refreshing.
Step 12
Prepare the green onions by separating the white and green parts. Slice the white parts into pieces about 1-1.5cm long. These will infuse flavor into the soup while it simmers.
Step 13
Slice the green parts of the green onion diagonally. These are usually added towards the end to provide a fresh aroma. Adding them too early can cause them to lose their color and become mushy.
Step 14
When the soup returns to a boil, add only the sliced white parts of the green onion first. This allows the refreshing essence of the green onion to permeate the broth.
Step 15
Skim off any foam that forms on the surface of the broth. This step is essential for achieving a clear and clean-tasting soup.
Step 16
Now, reduce the heat to medium-low, and let it simmer gently for 30 minutes with the lid slightly ajar. Simmering slowly allows the flavors of the beef and radish to deeply infuse into the broth, creating a sweeter and more refreshing taste compared to a quick boil over high heat.
Step 17
To prevent the soup from boiling over, you can place the lid ajar or rest a ladle upside down on the pot rim. If it still overflows, reduce the heat slightly. It’s important to cook safely.
Step 18
After simmering for about 30 minutes, taste the broth and adjust the seasoning. Add about 2 pinches of Korean rock salt to adjust the taste. You can modify the amount of salt to your preference.
Step 19
Finally, add 0.5 tablespoon of tuna extract for an extra layer of umami. This should balance the flavors perfectly. If you don’t have tuna extract, you can substitute it with fish sauce or soup soy sauce.
Step 20
Once the seasoning is adjusted, add the diagonally sliced green parts of the green onion and immediately turn off the heat. Your clear and refreshing beef and radish soup is now ready! Enjoy it with a warm bowl of rice.
