It’s been a big week between traveling for Christmas and both Adrian and I battling various colds. That means I haven’t had time to meal plan and we were nearly left stranded for dinner last night. Good thing we had a simple soup in our recipe arsenal from my favorite Korean blogger, Maangchi, and we knew what we needed to eat right away! We love that this soup has very few ingredients and is really easy to make, so shopping last minute was as easy as pie. We added some extra green onions, some turnip greens from our garden, and of course, our favorite garden grown dried chilies. It’s also yummy to taste with a little bit of lime juice and Gochujang, in my humble opinion, and perfect served with a side of rice and kimchi. Yum!
Korean Beef & Daikon Radish Soup
Time: 45 Minutes
Adapted from Maangchi’s Beef and Radish Soup
14 cups water
1 lb daikon, peeled, cut into 1½ x ¼-inch pieces
1 lb beef brisket, cut into 1-inch pieces
8 garlic cloves, minced
2 tablespoon fish sauce
1 tsp sea salt
1 bunch green onions, sliced thinly diagonally
Lime juice, to taste (optional)
Gochujang, to taste, about 1 tsp per bowl (optional)
4 cups steamed rice
Bring water and daikon to boil in a large pot or Dutch oven over medium-high heat. Add beef, garlic, and turn the heat down to medium, and cook for 25 minutes. Stir in fish sauce, salt, and green onions and cook for 5 minutes longer. Remove from heat.
Ladle soup into bowls and add lime and Gochujang if desired. Serve with rice and kimchi on the side.