Spicy Korean Beef and Radish Soup (Yukgaejang Style)
Enjoy a hearty meal by adding rice to this warm and spicy Korean beef and radish soup!
Feeling sluggish in the hot weather? Fight fire with fire! Re-energize yourself with this spicy beef and radish soup. It makes a fulfilling meal when you add rice.
Main Ingredients
- 1 bowl of beef for soup (approx. 200-250g)
- 1 bag of bean sprouts (approx. 270g)
- 1 bowl of Korean radish (mu, approx. 200-250g, thinly sliced)
- 1 stalk of green onion
- 3 Korean chili peppers (optional, adjust spiciness)
- 1 liter of water (8 cups)
Seasoning Ingredients
- 5 Tbsp Gochugaru (Korean chili powder)
- 1.5 Tbsp minced garlic
- 4 Tbsp fish sauce or soup soy sauce (guk-ganjang)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp sesame oil or perilla oil
- 1 tsp black pepper
- 5 Tbsp Gochugaru (Korean chili powder)
- 1.5 Tbsp minced garlic
- 4 Tbsp fish sauce or soup soy sauce (guk-ganjang)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp sesame oil or perilla oil
- 1 tsp black pepper
Cooking Instructions
Step 1
Gently pat the beef for soup dry with paper towels to remove excess blood. Thinly slice the Korean radish (mu) into half-moon shapes and diagonally slice the green onion. Mince the Korean chili peppers if using.
Step 2
Thinly slice 1 bowl of Korean radish (mu) into half-moon shapes, about 0.5cm thick. This is a crucial ingredient for a refreshing broth!
Step 3
Heat a pot over medium-high heat and add 2 Tbsp of sesame oil or perilla oil. Add the beef, 2 Tbsp of gochugaru (out of the total 5 Tbsp), 2 Tbsp of cooking wine, and 1.5 Tbsp of minced garlic. Stir-fry over high heat until the beef is about half-cooked. Be careful not to burn the gochugaru.
Step 4
Once the beef is partially cooked, add the thinly sliced Korean radish (mu) and stir-fry together. Continue to stir-fry until the edges of the radish start to look slightly translucent. This helps to extract more flavor into the broth.
Step 5
When the radish begins to turn translucent, pour in 1 liter of water and add the bean sprouts. Add the remaining 3 Tbsp of gochugaru, 4 Tbsp of fish sauce, and 2 Tbsp of soup soy sauce to season the soup.
Step 6
Bring the soup to a rolling boil over high heat with the lid on. Let it simmer for 15-20 minutes. It’s best to keep the lid on during this time to prevent any ‘beany’ smell from the bean sprouts. Cook until the radish is tender.
Step 7
Finally, add the diagonally sliced green onion and the minced Korean chili peppers (if using). Let it simmer for another moment. Taste and add salt if needed. Sprinkle with 1 tsp of black pepper to finish. Enjoy your delicious spicy Korean beef and radish soup! It’s perfect for adding rice and enjoying like a hearty Yukgaejang.
