Beef And Radish Soup 소고기무국 Recipe

Make base stock

Place 8 cups water in a large pot. If using, add dried kelp and dried anchovies. Bring to a gentle simmer over medium heat. Once it reaches a simmer, reduce heat to low and simmer gently for 10 minutes to extract flavor from kelp and anchovies. Do not boil aggressively (especially with kelp) to avoid bitterness.

After 10 minutes, remove kelp. Continue simmering the anchovy stock another 5 minutes if you desire stronger umami, then strain out the anchovies and discard solids, returning the clear stock to the pot.

Add the smashed garlic cloves and whole white part of the green onion to the strained stock. Bring to a gentle simmer and keep warm while you prepare beef and radish.

Slice the beef thinly across the grain if not pre-sliced. In a small bowl, combine the beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon ground black pepper, and 1 minced garlic clove. Toss to coat and let rest 10 minutes while the broth develops.

Heat a separate small skillet over medium-high heat (optional): quickly sear the marinated beef for 30–60 seconds just to develop a little color and extra flavor, or skip searing and add raw marinated beef directly to the simmering broth in the next step.

Add the prepared radish (about 2 cups, 1/2-inch slices) to the simmering strained stock. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, or until radish is translucent and tender when pierced with a fork.

Taste the broth and add coarse sea salt (about 1½ teaspoons) in increments until it reaches a light savory balance. If you used anchovy and kelp, less salt may be needed.

Add the marinated beef to the pot (if you seared it, add the seared pieces; if raw, add them now). Simmer gently for 2–4 minutes, until the beef is just cooked through and tender. Avoid long boiling to keep beef tender.

Remove and discard the smashed garlic and whole green onion piece from the broth if desired, or leave for extra aroma. Adjust seasoning with additional soy sauce or salt to taste.

Thinly slice the green onion stalks and scatter over the soup. If using, sprinkle toasted sesame seeds and a pinch of chili flakes (gochugaru) for color and heat. Serve hot.