and 'banchan' (side dishes) in Korean cuisine.
This morning, I wanted to share a very go-to soup called
beef and radish soup. Radish is a bit spicy at times and very crisp
when it is raw but in this soup-
you will cook the radish so that is super soft and ever so tender.
The ingredients for this soup are:
~ 1 pound of Korean radish (which is a large white radish)
(sliced it into rectangle bite sizes)
~ 4-6 oz of beef (any type of chuck works well for this soup---
you want to mince it into small pieces)
~ sprouts (a large handful which is about 1/2 a cup)
~ 2 scallions chopped
~ radish stems from smaller radish (optional)
~ 3 TBSP of soy sauce
~ 1 teaspoon of sesame oil
~ 1/2 a pot of water (about 5 cups)
Start with taking your beef and sauteing it in the sesame oil and when
the beef has cooked (is a brown color and not the original pinkish color)
you can add all but the sprouts to your pot.
Once your radish has cooked down and is tender-
you can lastly add your sprouts in, turn the stove off
and add a lid to your pot.
Beef and radish soup is best eaten with a bowl of rice.
You can add a little bit of hot pepper flakes as well if you want to add
a little spice but this soup is typically enjoyed as a milder beef broth soup.
