11ozbeef chuck roast, boneless short ribor brisket
1Tbspguk ganjangKorean soy sauce for soups
1tspSea Salt (Trader Joe's)Trader Joe's
In a pot, add water and beef brisket/chuck/boneless short ribs like I did here. This is Costco Korean Boneless Short Ribs. I used 2 pieces for this recipe.
Bring to boil and simmer for 40-45 minutes until meat is tender (fork goes easily into the meat). If you are using a thicker meat, cut your meat into 1/2 inch thickness so that it cooks easily. Alternatively, you can use an Instant Pot to make beef stock – especially with bigger pieces of meat.
While the stock is being made, cut Korean radish (mu) or daikon into 1 inch squares, about 1/4 inch thick. Here I cut a whole radish into a 1 inch disc and then cut it into squares.
Cut green onions to use as garnish. I had some fun here and cut the green onions into 3 different styles. You are welcome to use any one of these cuts for your soup! The leftmost cut is cut at a diagonal (어슷썰기 Eoseut Sseolgi).
When beef is fully cooked and stock is ready, take beef out from the broth, let it cool and cut into small bite size pieces.
Transfer the broth out of the pot to a bowl. Heat some sesame oil in the empty pot on medium high heat. Add radish squares and sauté for 3 minutes or so until they are looking translucent.
Add the beef broth back to sauteed radishes and bring to boil and reduce heat to simmer. Let radishes cook in beef broth for 5 minutes.
While radishes are cooking, season beef with some salt, sesame oil, sesame seeds, guk ganjang (soup soy sauce), and chopped garlic.
Add seasoned beef into radish soup. Simmer for another 10 – 15 minutes or so until flavors are fully developed. Adjust time to your preference. If you like your radishes less soft, cook less.
Serve in a bowl, garnished with green onions. Provide black pepper at the table for those who want to add it.
To reduce cooking time, use an Instant Pot to make the beef stock.
To save some effort, you can pre-cut beef into small thin bite size pieces and saute with the radish altogether. The soup will not be as full of beef flavor as making the beef stock separately but it works.
You can make a large batch of this soup and freeze in containers to eat later.
For the simplest meal, you just need some rice and kimchi. Maybe some gim and myeolchi bokkeum and you should be all set!
You can find more information about Guk Ganjang (Soup Soy Sauce) in my Know your Soy Sauce post. If you don't have it, you can substitute it by adding a tsp or so of fish sauce and adding more salt if necessary.
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.