I based my recipe for traditional Korean dish on this blog http://www.maangchi.com/recipe/soegogi-muguk. I make this almost every time I get winter radishes in my food share. I personally don’t like the bitter spicyness that regular radishes give to this soup but you could definitely try it if you want. Winter radish, like Korean radishes are larger and sweeter than the red radishes you get at the grocery store. They look like the picture below. I had so many radishes I actually made two batches of this soup and froze one batch. One batch makes about 6 cups of soup, which is 6 servings.
- 1/2 pound beef brisket, cut into small pieces
- 1/2 pound Korean radish or daikon, washed and peeled
- 1/8 cup chopped yellow or white onion(You can also use green onion like the original recipe if you have it)
- 4 garlic cloves, minced
- 1 tablespoon fish sauce (or soup soy sauce)
- 1 teaspoon salt
- 6 cups water
1. Wash, peel and chop the radishes. In the original recipe it says to slice them thinly but I prefer them chopped into bit size pieces. Otherwise they tend to dissolve when boiled and I like them to have more of a boiled potato consistency in the soup. Then cover them with water and bring to a boil.
2. Cover the pot and boil the water and radishes for 15 minutes.
3. While you are waiting, chop your beef brisket into bite size pieces and chop your onion and garlic if they are not already chopped.
4. Add the beef, garlic and onion to the pot and let it simmer uncovered for 25 more minutes.
5. Add the fish sauce and salt and cook uncovered for another 5 minutes.
6. Remove it from the heat and enjoy!
One serving is equal to one cup.
estimated by http://caloriecount.about.com/