Korean Radish Soup

Instructions

1. Prepare the beef
   In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Season beef slices with salt and pepper, then add to the pot. Sauté until browned, about 3-4 minutes. Remove from pot and set aside.
2. Sauté the aromatics
   In the same pot, add the remaining vegetable oil and sesame oil. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté until fragrant, about 1-2 minutes.
3. Cook the radish
   Add the cubed radish to the pot and stir to coat with the oil and aromatics. Cook for about 5 minutes, stirring occasionally, until the radish begins to soften slightly.
4. Simmer the soup
   Return the beef to the pot and add the beef broth or water. Bring to a boil, then reduce heat to low. Simmer, covered, for about 30 minutes or until the radish is tender.
5. Season the soup
   Add the fish sauce or Korean soup soy sauce. If using, add the Korean red pepper flakes for a spicy kick. Adjust seasoning with salt and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld.
6. Serve
   Ladle the hot soup into bowls and garnish with the green parts of the sliced green onions. Serve immediately with steamed rice on the side.