Beef & Radish Soup
Makes 4-6 servings, takes 2.5 hours. Inspired by Korean soegogi-muguk, this soup uses brisket to achieve a light but flavorful beef broth. We serve ours over rice as a comforting base for the tender beef and slowly cooked radishes.
Ingredients:
1 large daikon
1 onion
2 lb beef brisket
2 Tbsp
Instructions:
2 Tbsp
1 Tbsp salt
7 cloves
3 scallion, plus extra for garnish
1.5 Tbsp peppercorns
Peel daikon and cut in half into 2 large cylinders. Peel and cut onion in half, and scallions in half. Cut beef brisket into 2-4 large chunks depending on how they will best fit in your pot.
1.
Place onion, scallion, garlic, daikon, peppercorns and beef into a large stock pot. Cover with water (we used 3-4 quarts), all ingredients should be submerged. Add 1 Tbsp salt.
2.
Cover, bring to a boil, then lower heat to a low boil for 1 hour. Skim any scum that forms on the surface periodically.
3.
Remove daikon and set aside. Continue to cook covered for 1 more hour until the brisket becomes tender. Remove all the onion, garlic and scallions and discard.
4.
To the broth, add 2 Tbsp fish sauce, 2 Tbsp soy sauce, and season with salt to taste. During this stage, we return the daikon back into the broth to warm them up again.
5.
Thinly slice the brisket and cut daikon into 1/4” half moons. Ladle soup broth over rice and add slices of brisket and daikon on top. Garnish with scallion and sesame oil, and serve with a side of kimchi and salt for dipping.
