Refreshing Bean Sprout and Beef Radish Soup
A Deliciously Refreshing Bean Sprout and Beef Radish Soup with a Crisp Texture
I made a beef radish soup for my daughter who loves it, even though it’s warm outside. She usually enjoys it with just radish, but this time I decided to add bean sprouts. It made the soup incredibly refreshing and flavorful, adding a wonderful depth! Just one spoonful and you’ll find yourself saying ‘Ahhh!’ – it’s that satisfyingly cool. Adding bean sprouts to a classic beef radish soup creates a delightful new taste experience. Enjoy this delicious soup that combines a refreshing broth with a delightful crispness from the bean sprouts. Stay healthy always~ ♡
Soup Ingredients- 2 cups beef brisket, cut into bite-sized pieces
- A small piece of Korean radish (about 1/4 medium), thinly sliced
- 1 package (approx. 150g) fresh bean sprouts
- 1.5 liters water
Seasoning Ingredients- 3 Tbsp fish sauce (or Korean soy sauce for soup)
- 1 tsp minced garlic
- 2 Tbsp cooking wine (mirin)
- Salt to taste
- 1/4 green onion, thinly sliced
- 3 Tbsp fish sauce (or Korean soy sauce for soup)
- 1 tsp minced garlic
- 2 Tbsp cooking wine (mirin)
- Salt to taste
- 1/4 green onion, thinly sliced
Cooking Instructions
Step 1
First, soak the bite-sized beef brisket in cold water for about 30 minutes to remove any excess blood. This step is crucial for a clear and clean-tasting broth.
Step 2
Thoroughly wash the Korean radish, peel it, and then slice it thinly into uniform, half-moon shapes (about 0.5 cm thick). Slicing them too thin might cause them to break apart during cooking.
Step 3
Pour 1.5 liters of water into a pot and bring it to a boil over high heat. Once boiling, add the drained beef brisket. Reduce the heat to medium and simmer for about 10-15 minutes, or until the beef is tender. Skim off any foam that rises to the surface for a clearer soup.
Step 4
When the beef is almost cooked through, add the sliced Korean radish to the pot. Continue to simmer for about 5-7 minutes, or until the radish becomes slightly translucent. This allows the radish to release its natural sweetness and refreshing flavor into the broth.
Step 5
Once the radish is halfway cooked, add the rinsed bean sprouts. Stir in the fish sauce, minced garlic, and cooking wine. Let the soup simmer gently for a few more minutes for the flavors to meld. Season with salt to your preference. Finally, stir in the sliced green onions and turn off the heat.
Step 6
Ladle the finished bean sprout and beef radish soup into serving bowls. This soup is best enjoyed hot, served alongside a bowl of steamed rice, offering a comforting and wonderfully refreshing meal.
