Spicy Beef and Radish Soup (Gyeongsang-do Style)
Altoran Recipe: Spicy Beef and Radish Soup, Gyeongsang-do Style Beef Radish Soup, Hangover Soup by Chef Lee Jong-im
This spicy beef and radish soup is incredibly delicious with its bold, fiery flavor. It’s also perfect as a hangover cure the day after drinking.
Main Ingredients- 150g beef for soup
- 150g bean sprouts
- 400g Korean radish (daikon)
- 10 perilla leaves
- 1 red chili pepper
- 1 green chili pepper (preferably Cheongyang chili)
- 1 large green onion
- 2 pieces dried kelp (dashima, approx. 10x10cm)
- 1.6L water
Cooking Instructions
Step 1
Rinse the 150g of beef for soup in cold water for 20 minutes to remove any blood. Pat it thoroughly dry with paper towels for a cleaner broth.
Step 2
Slice the 400g Korean radish (daikon) diagonally into thick pieces, about 0.5cm thick. This thickness ensures a pleasant texture when eaten.
Step 3
Wash the 1 red chili pepper and 1 green chili pepper (preferably Cheongyang chili) and thinly slice them. These will add a spicy kick and vibrant color.
Step 4
Cut the large green onion into 3 equal sections. Cutting it into larger pieces, similar to how it’s done for Yukgaejang, will help its refreshing flavor infuse the broth better.
Step 5
For an even richer flavor, you can chop the green onion into larger pieces, like those used in Yukgaejang. This enhances the overall aroma and taste of the soup.
Step 6
Stack the 10 perilla leaves, roll them tightly, and thinly slice them into shreds. These will be added at the end to impart their fragrant aroma.
Step 7
Heat 2 tablespoons of chili seed oil in a wide pot over medium-low heat. If you don’t have chili seed oil, regular chili oil is a good substitute.
Step 8
Add the sliced radish to the pot and sauté over medium heat for about 3-4 minutes until it becomes slightly translucent. Sautéing the radish allows it to absorb the oil and enhances the sweetness and depth of the final broth.
Step 9
Once the radish turns translucent, add the drained beef and continue to stir-fry until the surface of the beef is no longer pink.
Step 10
Pour in 1.6L of water and add the 2 pieces of dried kelp. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 20 minutes.
Step 11
During the simmering process, skim off any foam or impurities that rise to the surface. This will result in a clearer and cleaner-tasting broth.
Step 12
After simmering for 20 minutes, remove and discard the pieces of dried kelp. Boiling kelp for too long can release a bitter flavor.
Step 13
Add the 150g of thoroughly washed bean sprouts to the pot.
Step 14
After adding the bean sprouts, it’s crucial to cover the pot with a lid and cook for only 3 minutes. Overcooking the bean sprouts will make them lose their crispiness and become mushy.
Step 15
After 3 minutes, remove the lid and add the sliced red chili pepper, green chili pepper, perilla leaves, and green onion.
Step 16
Stir in 1 tablespoon of gochugaru, 1 tablespoon of minced garlic, and 4 tablespoons of soup soy sauce to season. Taste the broth and adjust with more soup soy sauce or salt if needed. Let it simmer for a moment for the flavors to meld together.
Step 17
Your Gyeongsang-do style spicy beef and radish soup is ready! The spicy broth, fragrant perilla leaves, and the savory taste of the ingredients create a truly delicious dish. Enjoy it while it’s hot!
