Are you staying warm this winter? It got colder here last week and I thought of you. So today I want to share a spicy beef and radish soup recipe that can warm your body in this cold weather. It is called 매운 소고기 무국 in Korean.
Yield: 2-3 Servings
Short Korean Lesson
- JungHakGyo (중학교) = Middle School
- GoDeungHakGyo (고등학교) = High School
- 3 Cups Korean Radish (12 oz)
- 3 Cups Mung Bean Sprouts (½ lb)
- 1 Generous Cup Beef (½ lb)
- 1 Cup Green Onions
- 1 tsp Red Hot Pepper (Optional)
- 4 Cups Water
- 2 Tbsp Hot Pepper Powder
- 1½ Tbsp Sesame Oil
- 1 Tbsp Soup Soy Sauce
- 1 Tbsp Soup Soy Sauce or Fish Sauce
- 1 Tbsp Garlic, Minced
- ¼ tsp Salt
For the main ingredients, we need these vegetables.
Cut 3 cups (12 oz) of Korean radish into some good sized chunk. Also, cut 1 cup of green onions and 1 tsp of red hot pepper (optional).
We need 1 generous cup (½ lb) of thinly sliced beef.
Prepare 3 cups (½ lb) of washed mung bean sprout or soy bean sprout.
In a heated pot, brown the beef.
Next, add the radish, 1½ Tbsp of sesame oil, 1 Tbsp of soup soy sauce, and 2 Tbsp of hot pepper powder to the pot. Fry it for about 3 minutes on medium-high.
After 3 minutes, pour 4 cups of water into the pan. If needed, remove the foam on the surface of the soup with a spoon to get a clear broth. Once it starts to boil, season the soup with 1 Tbsp of minced garlic and 1 Tbsp of either fish sauce or soup soy sauce.
Cover the lid and cook it for about 12 minutes on medium-high.
After 12 minutes, put the mung bean sprouts and the green onions.
In this step, taste it and you can add some salt for your taste.
Bring it back to a boil. Cover the pot with a lid and cook it for 8 more minutes.
Enjoy this cosy and tasty soup with rice, kimchi, and other Korean side dishes.