Hearty Beef and Radish Soup with Mushrooms
How to Make Delicious Beef and Radish Soup with Mushrooms
Beat the chill with this comforting and flavorful Korean beef and radish soup, enhanced with earthy shiitake mushrooms. This recipe uses rice water for a clean, refreshing broth, complemented by the satisfying texture of fresh bean sprouts and tender beef. It’s a hearty yet invigorating soup perfect for any meal. Let’s cook up some deliciousness together!
Ingredients- 1 bowl Radish (approx. 200g, thinly sliced)
- 1 cup Beef (for soup, approx. 150g, drained of blood)
- 1 pack Bean Sprouts (approx. 100g)
- 3 Shiitake Mushrooms (stems removed, thinly sliced)
- 1 Onion (thinly sliced)
Seasoning & Aromatics- 1.5 Tbsp Perilla Oil
- 2 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Salt (to taste)
- 3 Korean Green Chilies (sliced diagonally)
- 1 Green Onion (sliced diagonally)
- A pinch of Black Pepper
- 6 cups Rice Water (approx. 1.2L)
- 1.5 Tbsp Perilla Oil
- 2 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Salt (to taste)
- 3 Korean Green Chilies (sliced diagonally)
- 1 Green Onion (sliced diagonally)
- A pinch of Black Pepper
- 6 cups Rice Water (approx. 1.2L)
Cooking Instructions
Step 1
First, wash the radish thoroughly and cut it into thin cubes. For the beef, use paper towels to drain out as much blood as possible.
Step 2
Heat a pot over medium heat. Add the thinly sliced radish and the drained beef. Add 1.5 Tbsp of perilla oil, 2 Tbsp of Korean soup soy sauce, and a pinch of black pepper. Stir-fry for about 3-4 minutes, allowing the ingredients to meld and the beef to develop its flavor.
Step 3
Once the ingredients are lightly sautéed, pour in 6 cups of rice water. Bring the soup to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes until the radish becomes tender. Skim off any foam or impurities that rise to the surface with a spoon. This step is crucial for a clear and clean-tasting broth.
Step 4
When the radish is translucent and tender, add the prepared bean sprouts, 1 Tbsp of minced garlic, and the sliced shiitake mushrooms. Let it simmer for about 5 more minutes. Be careful not to overcook the bean sprouts, as they should retain a slight crispness.
Step 5
Finally, add the thinly sliced onion, diagonally sliced green onion, and diagonally sliced green chilies. Continue to simmer for another 2-3 minutes, allowing all the flavors to combine. The onion adds sweetness, while the chilies provide a pleasant kick.
Step 6
Taste the soup and adjust the seasoning with salt as needed. Combining soup soy sauce and salt can enhance the overall depth of flavor.
Step 7
Ladle the soup into bowls, and your delicious beef and radish soup with mushrooms is ready to be enjoyed! Serve hot with a side of steamed rice.
