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–+ servings
a bowl of Korean radish soup placed on a wooden board
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5 from 13 votes

Korean radish soup

By: Min Kwon | MJ and Hungryman
Easy and comforting, this Korean radish soup is sure to become a family favorite. It is great to serve especially during times of illness or teething or whenever you need an extra warm hug.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
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Ingredients 

  • 2 tablespoons sesame oil
  • 8 ounces beef brisket or chuck, cut into bite sized pieces
  • 12 ounces Korean radish or daikon,, cut into 1 inch squares and 1/4 inch thick
  • 7 cups water
  • 1 tablespoon minced garlic
  • 6 ounces shiitake or cremini mushroom, thinly sliced (optional)
  • 2 green onions, , sliced diagnoally
  • 1-2 tablespoons low-sodium soy sauce for soups, (see note)
  • salt to taste

Instructions 

  • Heat sesame oil in a pot over medium heat. Add beef and cook until about 70% cooked.
  • Add radish and stir for about 2-3 minutes.
  • Add water and bring to a boil. Add garlic. Reduce heat to medium and cook for about 15-20 minutes. Using a small fine mesh strainer, skim off the foam floating on top.
  • Add mushrooms and green onion and cook for another 5-7 minutes. Set aside portion for baby and add soy sauce You can add more to taste, if you wish.

Notes

While you can use regular soy sauce, the soup will turn out darker and sweeter so try adding less to start. 
It tastes better with time so I highly recommend making this the day before, if possible! Store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 112kcal | Carbohydrates: 3g | Protein: 8g | Fat: 8g | Cholesterol: 23mg | Sodium: 180mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg
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