Korean Beef Cabbage Radish Soup for the Instant Pot! Hearty with lots of vegetables. Seasoned with lots of garlic and little bit of spicy. Perfect winter soup for your whole family!
beef radish soup, hearty, instant pot soup
8ozbeef stew meatcut thin
3cupsradishcut into squares
1lbsmall green cabbageaka seoul cabbage (put baechu 풋배추)
4ozsoybean sproutskongnamul 콩나물
1bunch green onions
2TbsKorean soy sauce for soupgukganjang 국간장
1 1/2tspSea Salt (Trader Joe's)or more to taste
1/2TbsKorean red chili pepper고추가루 gochukaru
1tsp garlic powder
Peel and cut radish into squares. See above for detailed tips on how to cut Korean radish.
Cut beef stew meat (usually comes in large cubes) into thin slices.
Tear off small green cabbage leaves, wash them and let them drain.
Cut cabbage leaves into 3 inch lengths.
Rinse soy bean sprouts and drain.
Cut green onions into 3 inch pieces.
Turn your Instant Pot to Saute and add 1 Tbs sesame oil.
Sautee radish squares for 1-2 min.
Add beef slices to IP and also gukganjang and gochukaru.
Saute beef and radish for 2 min or so until all beef pieces are cooked.
Add 8 cups water, cabbages, green onions, soybean sprouts and chopped garlic.
Add salt, garlic powder and close lid.
Select Soup program. Timer should say 15 min but reduce time to 10 min.
When done, release steam naturally if you have time. Otherwise, you can manually release the steam.
Mix with a ladle and serve with rice. Also, depending on your preference, you can add more salt and gochukaru (red chili powder) to taste.
Adjust amount of salt and gochukaru (red chili powder) to taste. If you want things spicy, just increase amount of gochukaru. You can also let people add more salt or gochukaru at the table.
Serve with rice and kimchi.
Store leftovers in the fridge. You can also FREEZE this soup for later – especially if you are cooking for one.
Instant Pot Beef Cabbage Radish Soup
Amount Per Serving
Calories 103Calories from Fat 45
% Daily Value*
Saturated Fat 1g6%
Vitamin A 220IU4%
Vitamin C 28.4mg34%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.