Minari Soegogi-guk (Beef & Water Parsley Soup)
A 2-serving beef and minari soup recipe with auto-scaling for easy portion adjustment.
Instructions
- 1
Soak beef in cold water for 10 minutes to remove blood; slice radish thinly and cut minari into 5 cm lengths.
- 2
Add water and beef to a pot, simmer over medium heat for 10 minutes, and skim foam for a clear broth.
- 3
Add radish and minced garlic, then cook 8 more minutes until the radish turns translucent.
- 4
Season with soup soy sauce and salt, add green onion, and boil for 3 minutes.
- 5
Lower heat, add minari, cook just 1 minute, and finish with black pepper.
Tips
Nutrition (per serving)
Adjust Servings
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