Beef and radish soup is a very popular soup in Korea. The soup is non-spicy, so it’s a perfect choice for children, and it can be whipped up quickly if you have a lot of sudden guests. It’s hearty food best enjoyed with rice, and is a staple in the Korean diet.
This is an old recipe with a new video, part of my project to remake all of my old videos into higher quality HD and with original music so they can’t be blocked in some countries on copyright grounds.
Ingredients (serves 2-3)
- ½ pound beef brisket, cut into small pieces
- ½ pound Korean radish or daikon, washed and peeled
- 2 green onions, sliced thinly diagonally
- 4 garlic cloves, minced
- 1 tablespoon fish sauce (or soup soy sauce)
- 1 teaspoon kosher salt
- 7 cups water
Directions
- Slice the radish thinly into bite size pieces about 1½ x 1½ inch and ¼ to 1/8 inch thick.
- Put the radish and water into a pot. Cover and bring it to a boil over medium high heat for about 15 minutes.
- Add the beef and garlic. Turn down the heat to medium and cook for 25 minutes. Add fish sauce, kosher salt, and chopped green onion.
- Cook another 5 minutes and remove from the heat.
- Ladle into a bowl. Serve with rice, kimchi, and more side dishes.
Hi I was hoping to make this soup but I’m unable to find any Korean radish or daikon radish anywhere near me, so I was wondering if it was possible to use white turnips as a substitute for the radish in this recipe. I’ve used white turnips in place of Korean radish before for things like 무생채 or 김치 but I don’t know if it would work here. Thanks.
Eating this while sick has been the best thing. It’s helped to make me feel better!
I’m glad to hear that you felt better after having this soup! Happy cooking!
I’ve done many recipes of yours. They are all delicious and I love your energy. You make me laugh with your good mood.
I never been to Korea, I sometimes do recipes I have never tried at a restaurant and they’re always a success.
Thank you very much. Virginie from France
The photo..
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You made a really nice radish and beef soup! The radish looks well-cooked and translucent, so all the delicious stuff came out of it into the soup. This soup is a favorite of all Koreans (including me) any time of year.
Hi Maangchi, i went to my butcher just now and he states that brisket is a stew meat so need to be cooked for at least 2 hours. How is it possible that yours can be cooked in 20 minutes? Please advice. Thank you! Btw, i love all your recipes
There are cuts of meat that are more suited as stew meat, and like the butcher said, can be slow cooked for 2 hours or more. However, depending what you make, stew meat can absolutely taste great being cooked in 20 min, such as in this soup. I even marinate stew meat a couple of hours before stir frying and it’s delicious. I’d suggest just experimenting with different cuts of meat to make the same dish; with time and experience, you’ll see the texture AND the taste are quite different with each cut, and that not all certain cuts need to be cooked a certain way. Although, certain cuts are certainly better for certain dishes.
Made this soup for the third time, thank you!
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I was so inspired by your recent zoom with Michelle Zauner! I made this with .5 lb of leftover 무 that I had in the fridge and some frozen leftover flank steak. Wasn’t expecting it to be so full of flavor without fresh ingredients but it’s fantastic! I haven’t had it since I was a child- it brings back so many memories!
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“I haven’t had it since I was a child- it brings back so many memories!” Fantastic! This soup is a kind of Korean comfort soup! Welcome to my cooking channel!
Made the soup again ❤️
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Awesome!