Korean Clear Beef and Radish Soup with Sesame Oil

What you need

• 250 g (9 oz) beef brisket, soup cut
• 1 tsp soy sauce
• 1 tsp minced garlic
• 2 tsp toasted sesame oil, divided
• 300 g (10 oz) Korean radish, or daikon
• 1/2 large green onion, daepa, or 2 scallions
• 1.2 l (5 cups) water
• 1 tbsp soup soy sauce, guk-ganjang
• salt, to taste
• black pepper, a pinch, to taste

Method

Restated from the original video

1. 1

   Blot the beef with paper towels to soak up the blood, then cut it into thin bite-sized pieces.

2. 2

   Toss the beef with the soy sauce, garlic and 1 tsp of the sesame oil and leave to season while you prepare the radish.

3. 3

   Peel the radish and cut it into thin squares about 3 cm (1 1/4 in) across. Slice the green onion.

4. 4

   Heat a pot over medium heat with the remaining 1 tsp sesame oil. Stir-fry the beef until it loses its red colour, 2-3 min.

5. 5

   Add the radish and stir-fry with the beef for 2 min.

6. 6

   Pour in the water and bring to a boil, then lower the heat to a steady simmer.

7. 7

   Skim off the foam and fat that rise to the surface so the broth stays clear.

8. 8

   Simmer until the radish turns translucent and the beef is tender, 20-30 min.

9. 9

   Stir in the soup soy sauce and the green onion, bring back to a boil, then season with salt and pepper and turn off the heat. Serve hot.

Imported from m.10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.