소고기무국 Beef And Radish Soup Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups 소고기무국 Beef And Radish Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400 g lean beef (brisket or chuck), thinly sliced; 500 g Korean white radish (mu), peeled and cut into 1/2-inch thick half-moons; 2000 ml water; 10 g dried kelp (dashima / kombu); 20 g dried anchovies (small, heads removed) - optional; 1 tbs vegetable oil or neutral oil; 4 cloves garlic, minced; 1 onion, medium, halved and thinly sliced; 2 tbs Korean soy sauce (guk-ganjang) or regular light soy sauce; 1 tsp salt; 1 tsp ground black pepper; 1 tsp sesame oil; 2 stalks green onions, thinly sliced; 1 tsp toasted sesame seeds

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time50m

Serves4

A light and savory soup made with tender beef and radish.

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Ingredients

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Broth and main ingredients

14 1/8 oz (400 g) lean beef (brisket or chuck), thinly sliced

1 1/8 lb (500 g) Korean white radish (mu), peeled and cut into 1/2-inch thick half-moons

8.45 cup (2000 ml) water

1/3 oz (10 g) dried kelp (dashima / kombu)

0.71 oz (20 g) dried anchovies (small, heads removed) - optional

Aromatics & seasoning

1 tbs vegetable oil or neutral oil

4 cloves Garlic, minced

1 onion, medium, halved and thinly sliced

2 tbs Korean soy sauce (guk-ganjang) or regular light soy sauce

1 tsp Celtic sea salt

1 tsp ground black pepper

1 tsp Toasted sesame oil

Garnish (optional)

2 stalks green onions, thinly sliced

1 tsp toasted sesame seeds

Method

Prepare broth and beef

Parboil beef (optional to remove impurities)

Place the sliced beef in a pot and cover with cold water. Bring to a gentle boil for 2 minutes, then drain and rinse the beef under cold running water. Discard the blanching water and any scum. This step produces a clearer broth but can be skipped if using well-trimmed beef.

Make base stock

In a large pot (about 3-4 L capacity), add 2000 ml fresh water, the dried kelp and dried anchovies (if using). Soak over medium heat and bring to a simmer. Just as small bubbles appear (do not boil vigorously), remove and discard the kelp after 5–8 minutes to avoid bitterness. Continue simmering the anchovies 10 minutes for a light anchovy-kelp stock, then strain the stock into another pot, discarding the solids.

Add beef to stock

Return the strained stock to the pot and add the prepared beef slices. Bring to a gentle simmer over medium-low heat. Simmer for 10 minutes until the beef is mostly cooked through and tender.

Cook radish and aromatics

Sauté aromatics

While the beef simmers, heat 1 tbs vegetable oil in a medium skillet over medium heat. Add the minced garlic and sliced onion and sauté 2–3 minutes until fragrant and the onion starts to soften (do not brown). This mellows the aromatics and adds sweetness to the soup.

Add radish

Add the sliced radish to the pot with beef and simmer uncovered for 12–15 minutes, or until the radish is translucent and tender when pierced with a fork. If the pot seems low on liquid, add up to 200 ml additional water to maintain a light broth.

Combine aromatics with soup

Stir the sautéed garlic and onion into the soup. Simmer together 2 more minutes so flavors integrate.

Season and finish

Add 2 tbs soy sauce, 1 tsp salt (adjust to taste), and 1 tsp ground black pepper. Stir and simmer 2–3 minutes. Taste and adjust seasoning: add more soy sauce for savory depth or more salt if needed. Turn off heat and stir in 1 tsp sesame oil for aroma.

Ladle soup into bowls and garnish with sliced green onions and a sprinkle of toasted sesame seeds. Serve hot with rice and kimchi on the side.