Korean Beef and Radish Soup

Instructions

1. Prepare the beef
   Rinse the beef under cold water and place in a large pot. Cover with cold water and bring to a boil. Cook for 5 minutes, then drain and rinse the beef to remove any impurities. This helps create a cleaner, clearer broth.
2. Start the broth
   In the same pot, heat the vegetable oil over medium-high heat. Add the beef and sauté for 2-3 minutes until lightly browned. Add 6 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until the beef begins to become tender.
3. Add the radish
   Add the cubed radish to the pot along with the minced garlic, soy sauce, and fish sauce. Continue simmering for another 30 minutes until both the beef and radish are tender. The radish should be translucent but still hold its shape.
4. Season the soup
   Add salt and black pepper to taste. If using gochugaru for a spicy version, add it now. Stir well to combine all flavors. The broth should be rich and savory with a slight sweetness from the radish.
5. Finish with sesame oil
   Just before serving, drizzle the sesame oil into the soup and stir. The sesame oil adds a nutty aroma and depth of flavor that is characteristic of Korean cuisine.
6. Garnish and serve
   Ladle the hot soup into bowls, making sure each portion has a good amount of beef and radish. Garnish with sliced green onions. Serve immediately with steamed rice and kimchi on the side for a traditional Korean meal.