Wow, “beef and radish” does not sound appetizing together! But, I promise, this is a really yummy soup and super fast (cooks in 10 minutes) to make. It also works as the base of a lot of other Korean soups. Omit the radish and boil rice cakes in the broth for 3 minutes, add a beaten egg and roasted seaweed strips, and you have dduk gook (rice cake soup). Add some bean sprouts, gosari (fernbrake), and gochugaru (chili pepper flakes) and you have yukgaejang! Anyway, John always says he feels so “clean” after eating this soup. The radish makes this light yet comforting. It feels really good to eat after a lot of heavy/unhealthy eating.
- 1 lb of beef brisket or skirt steak
- 1 medium-sized korean radish, sliced into thin squares
- sesame oil
- 1/4 of an onion
- 4-5 garlic cloves
- 4 cups of water, or anchovy stock
- green onions, chopped
- Set to SAUTE. When hot, stir beef in 2T of sesame oil until browned. Add salt and pepper to the meat. Add diced Korean radish or daikon (cut square-ish pieces 1/4” thick) and saute with beef for another 5 minutes, until radish starts turning translucent.
- Add 1/4 an onion, some garlic cloves, 4 cups of water/anchovy stock, and close/lock lid. Set valve to “Sealing” and press MEAT/STEW for 10 minutes. I repeat, TEN MINUTES!!! Take a shower and dinner is ready! Quick release.
- Season with 1TBSP of soup soy sauce (gook ganjang), or salt/pepper. Garnish with chopped green onions. Serve with white rice and kimchi!
Tip: To make it easier to cut up your beef, stick in the freezer for about 15-20 minutes.
Vegan tip: Make with firm tofu cubes instead of beef!