Korean Beef & Radish Soup
Created by dienia b on May 16, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Recipe #19068
Ingredients
- 1/2 pound beef brisket (cut into very small pieces, almost minced)
- 1/2 pound daikon radish, washed and peeled
- 2 green onions, sliced thinly diagonally
- 4 garlic cloves, minced
- 1 tablespoon fish sauce (or soup soy sauce)
- 1 teaspoon salt
- 7 cups water
How to Make
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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.
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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.
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Step 3: Add garlic. Turn down the heat to medium and cook for 25 minutes. Add fish sauce, salt, and chopped green onion.
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Step 4: Cook another 5 minutes and remove from the heat.
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Step 5: Ladle into a bowl. Serve with rice, kimchi, and more side dishes.
Nutritional Facts
- 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