Beef and radish soup is the perfect soup to accompany any Korean meal whether it be with a fancy meal or just simply with a bowl of hot rice and spicy kimchi. My husband’s been busy and can fully feed himself but it’s often pretty unhealthy so I made this soup and left it for him before I went on a girl’s trip to NYC with my friends. It’s so easy and delicious. The method used by Baek Jong Won is quick so no pre-boiling of the broth is necessary and it doesn’t feel like any steps were skipped!
Thinly sliced beef sautéed with white radish and then simmered together to allow for the deep flavors of the radish to seep into the broth. Korean radish, mu (무), is best during late fall and winter but is a staple vegetable that’s available all year round at Korean grocery stores. While sugar is often not added in this soup, celebrity chef Baek Jong Won adds just a dash which he claims is hit trick to enhance all the other flavors in the soup.
Enjoy for that day you want a warm soup, great in the cold days but really any time of the year because Koreans eat soup all year round.