Rich and Savory Beef and Radish Soup (Guk)
Mastering Baek Jong-won’s Style Beef and Radish Soup
I discovered some beef stew meat in my freezer that I’d forgotten about and decided to make a hearty soup with the radishes I had on hand. This recipe is inspired by Baek Jong-won’s method, resulting in a deeply flavorful and refreshing soup. It’s the perfect comforting dish for a chilly day. Get ready to enjoy a bowl of pure deliciousness!
Beef and Radish Soup Ingredients
- 170g beef stew meat (rinsed in cold water to remove excess blood)
- 300g Korean radish (daikon), cut into bite-sized pieces for soup
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (optional, for extra umami; can be replaced with Guk-ganjang)
- 1/2 tsp salt (adjust to taste)
- 1 stalk green onion, thinly sliced
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, cut the Korean radish into pieces about 5mm thick and roughly 2cm x 2cm in size, similar to the size of the beef. Thinly slice the green onion and have the minced garlic ready. Proper preparation makes cooking much smoother!
Step 2
Heat 1 Tbsp of sesame oil and 1 Tbsp of cooking oil in a pot. Using both oils helps prevent the sesame oil from burning while adding a lovely nutty aroma.
Step 3
Add the beef stew meat to the heated pot and stir-fry until the surface is lightly browned. This step sears the meat, locking in its juices for a richer flavor.
Step 4
Once the beef starts to turn white, add the cut radish and stir-fry together with the beef. Sautéing the radish in the beef drippings will infuse it with flavor and enhance the soup’s depth.
Step 5
When the radish begins to look slightly translucent, pour in 700ml of water. Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes until the radish is tender.
Step 6
Add 1 Tbsp of minced garlic, 2 Tbsp of Guk-ganjang (soy sauce for soup), and 1 Tbsp of fish sauce (if using). Stir well to combine. (The fish sauce adds extra umami, but you can omit it and use only Guk-ganjang). Cover the pot and let it simmer gently over medium-low heat for about 15 minutes, allowing the flavors to meld beautifully.
Step 7
After 15 minutes, taste the soup. If it needs more saltiness, add the 1/2 tsp of salt. Adding salt at the end helps to bring out the natural sweetness of the radish. Add a pinch of pepper and simmer for another 5 minutes. Your delicious beef and radish soup is almost ready!
Step 8
Finally, stir in the sliced green onions and let it simmer for another minute until fragrant. Transfer the hot soup to a bowl. Serve this comforting and flavorful Beef and Radish Soup with a bowl of rice for a satisfying meal. Enjoy your home-cooked masterpiece!
