Korean Beef & Radish Soup
Recipe: #19068
May 16, 2015
Categories: Roast Beef, Beef Chuck, Radish, Korean, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"Maangchi"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (540.1 g)
- Calories 260.2
- Total Fat - 11.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 55.5 mg
- Sodium - 1504.7 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.3 g
- Protein - 11.7 g
- Calcium - 37 mg
- Iron - 1.7 mg
- Vitamin C - 24.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice the radish thinly into bite size pieces about 1 1/2 x 1 1/2 inch and 1/4 to 1/8 inch thick.
Step 2
Put the beef and the radish and water into a pot. Cover and bring it to a boil over medium high heat for about 15 minutes.
Step 3
Add garlic. Turn down the heat to medium and cook for 25 minutes. Add fish sauce, salt, and chopped green onion.
Step 4
Cook another 5 minutes and remove from the heat.
Step 5
Ladle into a bowl. Serve with rice, kimchi, and more side dishes.
Tips
No special items needed.
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