Main ingredients 🥩
BeefRadishBean sproutsGreen onionCheongyang chili pepperSesame oilMinced garlicChili powderAnchovy sauceSoup soy sauce
Solo Cooking God's Gyeongsang-style Beef Radish Soup
A red beef radish soup made by stir-frying beef and radish in sesame oil, then adding chili powder and bean sprouts and simmering until refreshingly spicy.
🙋 Recommended for
- ⭐ Those who prefer a spicy, refreshing broth like yukgaejang over a mild radish soup.
- ⭐ Those needing a hangover soup with the refreshing combination of bean sprouts and radish to settle the stomach.
- ⭐ Those who want to recreate a deep, homestyle flavor with simple stir-frying and minimal cooking.
Ingredients needed 🛒3 servings
- Beef (for soup) 150g
- Radish, about 1/4 (2-3 times the amount of beef)
- Bean sprouts, 1 bag
- Green onion, 1 stalk
- Cheongyang chili peppers, 2
- Sesame oil, 2½ tablespoons
- Minced garlic, 1 tablespoon
- Chili powder, 2 tablespoons
- Anchovy sauce, 1 tablespoon
- Soup soy sauce, 1 tablespoon
- Black pepper, a pinch
- Water, as needed
Recipe 🍳
- Cut the radish into irregular pieces as if sharpening a pencil with a knife. The uneven surfaces help the radish absorb the broth well.
- Split the green onions lengthwise and cut into large pieces. Chop the cheongyang chili peppers. Rinse the bean sprouts and drain in a colander.
- Heat 2 tablespoons of sesame oil in a pot over high heat. Add the beef for soup and stir-fry until the surface is no longer red.
- Add the prepared radish and 1 tablespoon of minced garlic to the beef. Stir-fry together until the radish turns slightly translucent.
- Once the sharp smell of radish and garlic dissipates, add 2 tablespoons of chili powder and stir-fry quickly for about 10 seconds so the chili oil coats the ingredients.
- Pour in enough water to completely cover the ingredients, then bring to a boil over high heat.
- When the broth comes to a boil, add the rinsed bean sprouts, green onions, and cheongyang chili peppers generously.
- Add 1 tablespoon of anchovy sauce for depth of flavor, then simmer over medium-low heat for 10–15 minutes until the seasoning infuses gently.
- When the radish is tender enough to fall apart, taste the broth and adjust the seasoning with soup soy sauce if needed.
- Finish by drizzling ½ tablespoon of sesame oil over the soup to enhance the aroma, and sprinkle with black pepper.
- Cut the radish diagonally into large pieces, and roughly chop the green onions and cheongyang chili peppers.
- Heat sesame oil in a pot, then add beef, radish, minced garlic, and chili powder in that order. Stir-fry, then pour in water.
- Add bean sprouts, green onions, and anchovy sauce. Simmer for 15 minutes, then season with soup soy sauce and black pepper to finish.
Cooking tips 💡
- Cutting the radish as if sharpening a pencil helps the thin parts release their refreshing juice quickly while the thicker parts retain a crunchy texture.
- When frying the chili powder, work quickly and avoid high heat or lengthy cooking, as it burns easily and can make the broth bitter. Add the water immediately after.
- This Gyeongsang-style radish soup tastes even better the next day. Let it cool, then reheat—the radish and beef will be fully infused with seasoning, yielding a much deeper flavor.
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