6ouncesbeef brisket or chuck, cut into bite sized pieces
400gramsKorean radish or daikon,cut into 1 inch squares and ¼ inch thick
6 ouncesshiitake or cremini mushroom, thinly sliced
2green onions, sliced diagnoally
1-2tablespoonslow-sodium soy sauce for soups(see note)
Heat sesame oil in a pot over medium heat. Add beef and cook until about 70% cooked.
Add radish and stir for about 1-2 minutes.
Add water and bring to a boil. Add garlic. Using a small fine mesh strainer, skim off the foam floating on top. Reduce heat to medium and cook for about 10 minutes.
Add mushrooms and green onion and cook for 2-3 additional minutes. Set aside portion for baby and add soy sauce You can add more to taste, if you wish.
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.