Spicy Beef and Radish Soup (Gyeongsang Style)
How to Make Spicy Gyeongsang-Style Beef and Radish Soup
This is a Gyeongsang-style spicy beef and radish soup, reimagined with plenty of chili powder and fresh vegetables added to a clear beef and radish broth. It’s perfect for when you’re craving a hearty, spicy soup. The rich, refreshing flavor will make you want to finish a bowl of rice with it. (Measurements are based on standard Korean rice spoons.)
Spicy Beef and Radish Soup Main Ingredients
- Beef (for soup) 150g
- Bean Sprouts 130g
- Radish 105g
- Onion 64g
- Scallion (Green Onion) 60g
- Shiitake Mushroom 1 (approx. 25g)
- Minced Garlic 1 Tbsp
- Sesame Oil 1 Tbsp
- Black Pepper (a pinch)
- Water 1.1L
Spicy Beef and Radish Soup Seasoning Ingredients
- Red Pepper Flakes (Gochugaru) 0.8 Tbsp
- Soy Sauce for Soup (Gukganjang) 2 Tbsp
- Fish Sauce (e.g., anchovy) 2 Tbsp
- Salt 0.2 Tbsp (or to taste)
- Red Pepper Flakes (Gochugaru) 0.8 Tbsp
- Soy Sauce for Soup (Gukganjang) 2 Tbsp
- Fish Sauce (e.g., anchovy) 2 Tbsp
- Salt 0.2 Tbsp (or to taste)
Cooking Instructions
Step 1
First, prepare the bean sprouts (130g). Place them in a bowl and cover with water. Gently swirl them to rinse, changing the water about 3 times to ensure they are clean without damaging them. Drain well in a colander and set aside.
Step 2
Separate the cap and stem of the shiitake mushroom (1). Slice the cap thinly, about 2mm thick. Peel the radish (105g) and slice it into thin, half-moon shapes, about 2-3mm thick. Have 1 Tbsp of minced garlic ready.
Step 3
Slice the onion (64g) into thin strips, about 3mm thick. Cut the scallion (60g) into 3cm long pieces. These vegetables will add sweetness and aroma to the soup.
Step 4
Pat the beef (for soup) dry with paper towels to remove any excess blood. Removing the blood will result in a clearer broth and prevent any unwanted odors.
Step 5
In a deep pot, combine the dried beef and 1 Tbsp of sesame oil. Stir-fry over medium heat until the beef changes color. Stirring helps to cook it evenly and release its savory flavors into the soup base.
Step 6
Once the beef is partially cooked, add the sliced radish and scallions to the pot. Continue to stir-fry over medium heat for about 30 seconds to 1 minute. Lightly sautéing the radish will make the soup taste even more refreshing.
Step 7
Now, let’s season the beef and radish. Add 2 pinches of salt and 0.8 Tbsp of red pepper flakes (gochugaru). Stir well to coat all the ingredients evenly with the chili powder. If you prefer a spicier soup, feel free to increase the amount of red pepper flakes.
Step 8
Pour 1.1 liters of water into the pot and stir to combine everything. Bring the soup to a boil over high heat with the lid off.
Step 9
As the soup begins to boil, use a spoon to skim off any impurities or foam that rise to the surface. Removing this foam will result in a cleaner and more refined broth.
Step 10
Add 2 Tbsp of soy sauce for soup (gukganjang) and 2 Tbsp of fish sauce. Stir well. This will enhance the umami flavor and give the broth a richer color.
Step 11
Once the soup returns to a boil, add the shiitake mushrooms, drained bean sprouts, and sliced onion. Stir gently to incorporate them into the soup. Avoid overcooking the vegetables at this stage.
Step 12
To allow the ingredients to cook through and the flavors to meld, reduce the heat to medium or medium-low and simmer for about 5 minutes. Adjust the heat as needed to prevent the soup from boiling down too much. The amount of broth can be adjusted to your preference.
Step 13
After 5 minutes, taste the soup and adjust the seasoning with a little more salt if needed. Stir in 1 Tbsp of minced garlic and let it simmer for a short while to infuse the garlic’s aroma.
Step 14
Finally, sprinkle a pinch of black pepper on top for an extra layer of flavor. Your delicious Gyeongsang-style spicy beef and radish soup is now ready! Enjoy it with a warm bowl of rice.
