Spicy and Refreshing Gyeongsang-do Style Beef and Radish Soup
A Must-Try at Home! How to Make Gyeongsang-do Style Beef and Radish Soup with a Spicy and Refreshing Broth
A hearty meal perfect with a bowl of hot rice! Learn how to make delicious Gyeongsang-do style beef and radish soup at home, boasting a spicy yet refreshing broth. We’ll share secrets for a simple yet deeply flavorful dish.
Main Ingredients- 300g Beef for Soup (brisket or shank recommended)
- 400g Radish (key ingredient for a refreshing broth)
- 250-300g Bean Sprouts (for a crunchy texture and refreshing taste)
- 1 stalk (15cm) Green Onion (adds fragrant aroma)
- 1.8L Water (for a generous amount of broth)
Cooking Instructions
Step 1
First, let’s prepare the ingredients! Slice the green onion diagonally about 0.5cm thick. Peel the radish and cut it into bite-sized pieces, about 0.7-1cm thick. Avoid cutting them too thick, as they will take longer to cook.
Step 2
Next, prepare the bean sprouts. Rinse them under running water 2-3 times until clean. Drain the bean sprouts thoroughly in a colander to prevent the soup from becoming cloudy.
Step 3
Lightly pat the beef for soup with paper towels to remove any excess blood. Removing the blood will prevent any unwanted gamey smell in the broth and result in a cleaner taste.
Step 4
Now, let’s start stir-frying. Heat 2 tablespoons of sesame oil in a pot. Add the bloood-drained beef and stir-fry over medium heat for about 3-5 minutes until the beef turns a nice brown color. This step brings out the rich flavor of the beef.
Step 5
You don’t need to cook the beef until it’s completely done. Since we’ll be adding the radish and stir-frying again, just cooking the surface until the color changes is sufficient.
Step 6
Once the beef has turned brown, add the sliced radish and 3 tablespoons of gochugaru. Stir-fry everything together for about 2-3 minutes until the radish and beef are evenly coated with the chili powder. Be careful not to burn the gochugaru. Stir-frying until all ingredients are well coated is key.
Step 7
After stir-frying the ingredients, pour in 1.8 liters of water. The amount of water can be adjusted according to your preference. If you prefer more broth, feel free to add a little more water. Cover the pot and bring it to a boil until the ingredients are cooked.
Step 8
Once the soup starts boiling, add 3 tablespoons of soy sauce for soup and 1 tablespoon of minced garlic. Bring it to a rolling boil over high heat. After it boils vigorously, reduce the heat to medium-low and taste. Adjust the seasoning with 1 tablespoon of fish sauce or salt as needed to suit your palate. (Tip: Seasoning can vary by personal taste, so don’t over-season initially. Add seasoning gradually. For example, the recipe maker added 1 Tbsp fish sauce and a little more salt because it was a bit bland.)
Step 9
Finally, add the prepared bean sprouts and sliced green onions. Simmer for about 5 more minutes to finish. Be careful not to overcook the bean sprouts, so they remain crunchy. Once all the ingredients are well combined, your delicious beef and radish soup is ready!
