Ingredients
12 oz Korean radish
2 scallions
6 oz beef brisket, chuck, or loin
2 tsp garlic, minced, divided
1 tsp sesame oil
2 tbsp Korean soup soy sauce, guk ganjang
salt and pepper, to taste
Preparation
Slice the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set aside.
Slice the radish into bite size pieces about 1.5-inch square, or ¼-inch thick. Slice the scallions into 1 to 1.5-inch pieces.
In a medium pot, sauté the beef until all the pieces turn brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 10 minutes.
Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10 to 15 minutes.
Stir in the remaining garlic, scallions, and soy sauce. The soup should not look too dark. Taste for salt and pepper. Boil for an additional 5 minutes.
Serve hot.
