Coat the bite size pieces of meat with chopped garlic, sesame oil and seeds, and Korean soy sauce and add to the broth as well. This soup is a comfort food for many Koreans. It was delicious! We recommend using the white-colored portion (as opposed to the green part) - it tastes better! I used the recipes for baechu doenjang and Doenjang jjigae and made soup/stew from the radish leaves. Wonder is there a difference in taste if I don't use Korean radish? As the radish pieces boil, its sweet liquid is drawn out into the broth and becomes even more pronounced. Serve with … If you make it at home – tag us on IG! 1 hard-boiled egg (peeled and halved) 1 tsp white sesame seeds. tagged: beef and radish soup, 무우국, 쇠고기무국, 쇠고기무국 이미지, Korean cooking, Korean cuisine, korean food, Korean kitchen, Korean recipes, pp_123, radish soup, soegogimuguk. Cut the radish into bite size pieces (1 to 1 1/2-inch square, about 1/4-inch thick). Then lean it to one side and use a knife to carefully cut off asymmetrical pieces (reference video). Cut into 3 sections and dice them about 1/4" thick slices. (1) Peel the skin off the Korean Radish. I remember back when you posted one of your first videos on reddit several years ago, great to see how your site and content has grown! Happy you enjoyed it Caity! This has a “sweeter” taste than the green portion. . My kids really enjoyed the soup and complimented how tasty the soup was. Don't cut them thick - we want them thin! While the radish soup (muguk) made with beef broth is more common, we occasionally enjoy this doenjang (Korean fermented soybean paste) based radish soup, called mu doenjang guk (무된장국). ! Thank you for sharing. 4 slices, each slice the width of your thumbnail, « Korean Pantry Essentials - What to buy at a Korean Supermarket, Kimchi Pancakes - Perfect for Leftover Kimchi ». This looks great! Now, this is a classic soup that all … 60 g white radish (peeled and thinly sliced) 60 g Japanese cucumber (deseeded and thinly sliced) accompaniments & garnish: 60 g nashi pear. The combination of beef and soft-boiled radish is perfect for any night. Put it on medium-high heat.Place in Toasted Sesame Oil (2 Tablespoons).Once the oil gets hot, place in the beef pieces (200 grams). Add Korean sou sauce, garlic, Mirim, sesame oil, and pepper. Your email address will not be published. Still a great dish even without them. Korean Beef and Radish Soup is a light but filling soup that is routinely eaten by Korean households. Sauté cut daikon radish for soup in oil and add to the aromatic broth – that’s how to cut the richness of the soup. I tried it out at home~~ tasted so good! I reside in Singapore and Korean radish is expensive. Japanese Ginger Pork, Mustard Potato Stir-fry & Steamed Asparagus, Simple & Comforting: Korean Doenjang & Spinach Rice Porridge. We also recommend using the white portion of Korean radish. Now, this is a classic soup that all Koreans grow up eating. We love to browse through theses photos in the morning. The initial flavoring comes from sautéing beef and Korean radish in sesame oil. This flavor is then combined with starchy rice water (or anchovy-kelp broth). Peel the radish portion first. Reheat leftovers next morning - you will see that it will taste even better. The original version is actually more popular throughout […], Your email address will not be published. Take out a large pot. After 10-15 minutes, take a sip of the soup. I had this soup for breakfast at least once a week during my childhood. Start by boiling the short ribs in water for about 45 minutes until the meat is fork tender.