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Korean Beef Radish Soup
Korean beef radish soup combines tender radish pieces with thin beef in a clear, savoury broth. Sesame oil and garlic provide restrained aroma, while soup soy sauce seasons the liquid. The radish should become tender without dissolving.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use Korean radish or a clearly identified suitable substitute and cut pieces evenly. Thin brisket strips still need enough simmering to become tender. Anchovy-kelp stock contains fish and should be described accurately.
Cook the beef and radish in the sequence given, then simmer gently while checking both textures. Skim as needed for a cleaner broth. Add spring onion toward the finish and taste before increasing salt.
Firm beef needs more gentle cooking, not a stronger boil. Oversized radish pieces may lag behind the rest. If the broth is too salty, add unsalted stock or water and reassess its concentration.
About This Recipe
Korean beef radish soup combines tender radish pieces with thin beef in a clear, savoury broth. Sesame oil and garlic provide restrained aroma, while soup soy sauce seasons the liquid. The radish should become tender without dissolving.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Blot beef dry and cut across the grain so the finished strips stay tender.
- Flavour base: Heat sesame oil in a pot and stir-fry beef and radish for 4 minutes until beef loses its raw colour.
- Main cook: Add garlic and stock, bring to a boil and skim the grey foam for a clean broth.
- Simmer and check: Lower to a gentle simmer for 25–30 minutes until radish is translucent and beef is tender.
- Texture and balance: Season with soup soy sauce, then add salt only after tasting the reduced broth.
- Finish and serve: Add spring onion for the final minute and serve with black pepper.
Chef Notes & Tips
Skimming during the first boil produces the clear, light broth characteristic of this soup.
Ingredient choices: Use Korean radish or a clearly identified suitable substitute and cut pieces evenly. Thin brisket strips still need enough simmering to become tender. Anchovy-kelp stock contains fish and should be described accurately.
Cooking control: Cook the beef and radish in the sequence given, then simmer gently while checking both textures. Skim as needed for a cleaner broth. Add spring onion toward the finish and taste before increasing salt.
If something goes wrong: Firm beef needs more gentle cooking, not a stronger boil. Oversized radish pieces may lag behind the rest. If the broth is too salty, add unsalted stock or water and reassess its concentration.
Ingredient Substitutions
- ↔ Daikon can replace Korean radish; light soy plus a pinch of salt can replace soup soy sauce.
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve in deep bowls with radish and beef evenly distributed. Plain rice can be offered alongside without being added to the stored soup.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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