Kim Dae-seok's Beef Radish Soup

Cooking tips 💡

• Pre-salting the radish in soy sauce firms up its texture, preventing it from falling apart even after long cooking, while allowing the flavor to penetrate deeply.
• Using flour’s natural absorbency allows you to quickly and cleanly remove blood and off-flavors from the meat within just 5 minutes.
• Avoid frying the beef in sesame oil or other fats—adding it directly to boiling water prevents excessive grease and gives a clean, refreshing taste.
• Kombu should be removed promptly after the second heating phase, as prolonged boiling can cause it to release too much gelatin, making the broth cloudy and sticky.

Recommended for 🙋

• ⭐Those who want to make a classic beef and radish soup with a rich, clear, and refreshing broth without any greasiness.
• ⭐Home cooks looking to dramatically reduce the hassle of blood removal from beef with a pro chef’s time-saving technique.
• ⭐Families wanting to impress with a hearty, nourishing meal perfect for holiday breakfasts or everyday comfort food.