Main ingredients
beefradishsoybean sproutslarge green onionshiitake mushroomssesame oildried anchovy broth packsea saltsoup soy sauceJin-ganjangfermented anchovy saucebeef dashidagarlicgingerblack peppergochugaru
Yoon Yi-ryeon's Gyeongsang-style Spicy Beef and Radish Soup
A Gyeongsang regional soup dish made by stir-frying beef with gochugaru in sesame oil to create chili oil, then simmering with large chunks of large green onion and soybean sprouts for a spicy, refreshing broth.
Ingredients needed 4 servings
Recipe
Cooking tips
- When stir-frying gochugaru with the beef, if the heat is too high it can easily burn and turn bitter, so lower the heat or add a small amount of water while stir-frying.
- Rather than slicing the radish thinly into flat squares, cut it into chunky, irregular pieces so it doesn't break down easily even after long simmering and releases a refreshing sweetness.
- When adjusting the final seasoning, adding more soup soy sauce can make the broth color cloudy, so it's better to adjust cleanly with salt.
Recommended for
- Those who enjoy a spicy, hearty yet refreshing red broth like market-style gukbap.
- Those looking for a spicy beef dish that clears the palate as a hangover cure.
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