Jung Ho-gyun's 10-Minute Beef Radish Soup

Name: Jung Ho-gyun's 10-Minute Beef Radish Soup
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: beef (for bulgogi / thinly sliced) 100g; radish 100g; beef dashida 1/2 tablespoon; Miwon a pinch; large green onion 1/2 stalk; water 1L

A lightning-fast 10-minute beef radish soup made by briefly blanching thinly sliced radish and beef in a rolling boil.

10 min Difficulty Very easy Soups & stews

Main ingredients

beef radish beef dashida Miwon large green onion

Ingredients needed

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beef radish beef dashida Miwon large green onion

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1 servings

Recipe

Slice the radish thinly into flat, bite-sized pieces so it cooks quickly.
Add 1L of water and the thinly sliced radish to a pot and bring to a rolling boil for 5 minutes.
Once the broth is boiling, add 1/2 tablespoon of beef dashida and a pinch of Miwon to build savory depth.
Add the thinly sliced beef to the vigorously boiling broth and gently separate the slices with chopsticks.
When the beef is about 80% cooked, turn off the heat immediately to keep it juicy and moist.
Skim off any impurities and foam that rise to the surface, then finish by topping with chopped large green onion.

Boil thinly sliced radish and water for 5 minutes, then season with dashida and Miwon.
Add beef to the rolling boil and turn off the heat as soon as it starts to cook.
Skim off the foam and sprinkle with large green onion to finish.

Cooking tips

After adding the beef, do not boil it for long; just blanch it briefly and turn off the heat to keep the meat moist.
Slice the radish as thinly as possible so its natural sweetness infuses the broth quickly in a short time.

Recommended for

Those who want to make a rich beef radish soup quickly on a busy morning.
Those looking for a super-simple radish soup method where the meat stays tender and never dry or tough.

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