Korean Beef & Water Parsley Soup

Soak 220 g beef brisket in cold water for 10 minutes, then drain and pat it dry so the broth stays clear.

Slice 180 g Korean radish into thin square pieces, rinse 100 g minari well, and cut it into 5 cm lengths.

Put 1200 ml water and the beef in a pot, then bring it up over medium heat.

Once it starts boiling, skim foam and excess fat for about 5 minutes so the broth does not turn cloudy.

Lower the heat to medium-low and leave the lid slightly open, then simmer for about 25 minutes.

The broth should become light brown, and the beef should feel tender enough to pierce with chopsticks.

Add the radish and 1 tbsp minced garlic, then simmer for 8 more minutes.

Cook until the radish edges turn translucent, but keep the boil gentle so the pieces do not break apart.

Add only half of the 1.5 tbsp soup soy sauce first, simmer 2 minutes, then taste the broth.

Adjust with the remaining soup soy sauce and 0.4 tsp salt, and add 40 g green onion.

When the green onion aroma rises, lower the heat and add the minari for just 1 minute.

As soon as the stems soften slightly but stay green, sprinkle with 0.2 tsp black pepper and serve right away.