Kim Dae-seok's Spicy Beef and Radish Soup

• beef brisket for stew 300g
• radish 350g
• large green onion 1 stalk, small green onion 1 stalk
• Thai chili 2 pieces
• mung bean sprouts 150g
• enoki mushroom 50g
• dried kelp 15g
• water 1.6L (for broth 1.2L, additional 400ml for mid-cooking)
• soy sauce 3 tablespoons (for marinating radish)
• mirin 2 tablespoons
• minced garlic 1 tablespoon
• red pepper powder 3 tablespoons
• anchovy sauce 1 tablespoon
• salt 0.3 tablespoons
• black pepper 3 pinches

Recipe 🍳

Cooking tips 💡

• Marinating radish in soy sauce beforehand helps prevent it from breaking down during long cooking due to osmotic pressure.
• Avoid using extra oil or sesame oil—using only the natural fat from beef brisket ensures a non-greasy, clean-tasting broth.
• Use half the green onions in the initial stir-fry and the other half at the end to achieve both deep flavor and crisp, refreshing texture.
• Perfect as a hangover remedy or drinking companion; after adding mung bean sprouts, simmer gently to allow the fresh, cooling essence to fully infuse into the broth.

Recommended for 🙋

• ⭐Those seeking a deep, rich, authentic street-food-style radish soup without artificial seasonings.
• ⭐People looking for a comforting winter meal or a refreshing hangover cure after drinking alcohol.