Korean Radish Soup

Ingredients

• 1 tbsp sesame oil
• 0.75 pounds beef brisket – thinly sliced
• 2 tbsp soup soy sauce (guk-ganjang)
• 3 cloves garlic – minced
• 1 pounds Korean radish – peeled and cut into 1-inch pieces (0.5-inch thick)
• 8 cups water
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 stalks scallions – thinly sliced

Instructions

1. Heat the sesame oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add the beef brisket and soup soy sauce (guk-ganjang); cook, stirring, until the beef is no longer pink and lightly browned, 3–4 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the Korean radish and stir to coat in the beef and aromatics, 2 minutes.
5. Pour in the water, bring to a boil, then skim any foam. Reduce to a gentle simmer and cook until the radish is translucent and tender when pierced, 25–35 minutes.
6. Stir in the salt and simmer 1 minute. Turn off the heat, add the black pepper and scallions, and serve hot.