soup with rice and a little bit of sautéed zucchini on the side!

Today on Cooking With Bwog, we have Korean beef radish soup! Bwog’s resident Korean and EIC Youngweon Lee follows a recipe by YouTuber Maangchi. 

Do you just happen to have half of a giant Korean radish left over in your pantry from making dried pollack soup a few days ago? No? Just me? Well, regardless of whether you’re trying to take care of leftover radish or you went to HMart and bought one just for this soup, this is a great simple recipe. If I can make it and succeed, you can too, because I literally don’t know how to cook.

Ingredients

  • As much Korean radish (or daikon) as you want (it’s $0.99/lb at HMart on 110th I believe: super cheap and versatile for soups)
  • Beef – any cut with a bit of fat will do
  • Minced garlic
  • Soy sauce or fish sauce (I prefer fish sauce – also sold at HMart)
  • Salt
  • Scallions or green onions (optional)

The soup is supposed to be clearer than this ¯\_(ツ)_/¯ 

Cut the radish into thin, bite-sized pieces, as shown in the picture above. Put it in a pot, add water, and heat until it’s boiling. Meanwhile, rinse your beef in cold water (to get the blood out) and cut it into small bite-sized chunks. It’s ideal if you have a cut that you can cut into actual chunks; I used sliced rib-eye or something which worked but wasn’t the best. Maangchi recommends brisket in her video. Mix the cut beef with about a spoonful (adjust based on your preference) of minced garlic.

When the pot boils, add the beef and garlic. Boil for a few minutes, and season with soy sauce or fish sauce and salt to taste. Let it boil for a few more minutes: around 20 minutes total. Finally, add some chopped scallions or green onions (if you want) and boil a few more minutes while you set the table. Serve piping hot with rice.

It’s soup weather via Youngweon Lee