A light brothy soup of tender beef and juicy radish with the option of serving being served spicy or not.

Spicy Beef and Radish Soup - Seogogi Muguk

Serves 4-6

When the weather begins to cool down, I instantly crave soup in any form I can get it. This particular soup is super simple and comes together in about 1 hour. I like to enjoy it by dumping my bowl of rice into the soup prior to eating.

Ingredients

Broth

2.8 litre (12 c) water

680g (1.5 lbs) Korean radish, cut into .25 in pieces

570g (1.25 lbs) beef brisket or sirloin, cut into bite sized pieces

3 g dashima

Seasoning Sauce

8 garlic cloves, minced

4 T fish sauce

3 T gochugaru

3 T soup soy sauce or soy sauce

2 T sesame oil

2 t kosher salt

.75 t ground black pepper

Finishing

4 scallions, sliced

Recipe Know-how

1.      In a small bowl, combine seasoning sauce ingredients, mixing well. Set aside.

2.      In a large pot, bring water, beef and dashima to a boil.

• Boil 15 minutes, skimming scum as it appears.

• Remove and discard the dashima.

• Add radish and seasoning sauce. Return to boil.

• Reduce to a simmer and cook 45 minutes.

• Taste for seasoning adjusting as necessary using fish sauce or soup soy sauce to season to taste.

• Turn off heat. Add scallions.

3.      Serve with rice and kimchi.