Guk-bap (Beef Radish Soup)

• Beef brisket 500g
• Radish 300g
• Garlic 4 cloves
• Green onion 2 stalks
• Salt 1 tsp
• Water 2 liters
• Soup soy sauce 2 tbsp
• Cooked rice 800g

How to Make It

• 1

  Slice 500g of beef brisket into bite-sized strips, ensuring to trim any excess tough gristle.

• 2

  Cut 300g of Korean radish into thin, rectangular pieces about 0.5cm thick, which helps them cook evenly.

• 3

  Place the beef into a heavy-bottomed pot over medium heat and sauté until it turns light brown and releases its fats.

• 4

  Add the radish pieces to the pot and stir-fry for 3 minutes until the edges begin to turn translucent.

• 5

  Pour in 2 liters of water, bring to a rolling boil, and then immediately turn the heat to low.

• 6

  Use a fine-mesh spoon to skim off the foam and impurities floating on the surface for a crystal-clear broth.

• 7

  Add 2 tablespoons of soup soy sauce and 4 minced garlic cloves; cover the pot and simmer on low for 60 minutes until the brisket is tender and the radish melts on your tongue.

• 8

  Stir in 1 teaspoon of salt and the chopped green onions, taste, and add a little more salt if needed. Divide 800g of cooked short-grain rice among four bowls and ladle the hot soup, beef and radish over the rice. Serve immediately so the green onions keep their bright color and fresh crunch.