Korean Dried Radish Greens Beef Soup
Siraegi-soegogi-guk combines beef brisket or shank with dried radish greens in a doenjang-seasoned broth that is simultaneously meaty, earthy, and fermented. The beef simmers first, building a clear stock with substantial body, before the pre-boiled and softened radish greens are introduced. Doenjang dissolves into the stock and acts as a bridge between the animal richness of the beef and the vegetal, slightly bitter quality of the greens, making both taste more complete than they would alone. An optional spoonful of gochugaru adds warmth and color, shifting the soup from mild to gently spicy. Garlic and green onion handle the aromatic duties, and a scoop of ground perilla seeds - stirred in near the end - gives the broth a creamy, nutty finish that softens the edges. This soup is one of the more filling options in the Korean guk repertoire because both the beef and the fibrous greens provide substance and chew. A single bowl, ladled generously over rice, can replace an entire meal without any additional banchan. The flavors deepen overnight, making leftovers an anticipated breakfast rather than an afterthought.
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Instructions
- 1
Cut radish greens into 5 cm pieces and rub with a little soybean paste.
- 2
Heat perilla oil and stir-fry brisket for 3 minutes.
- 3
Add radish greens and garlic, stir-frying 2 more minutes.
- 4
Pour in water, add soybean paste and soy sauce, then simmer 35 minutes.
- 5
Add green onion, simmer 2 minutes, then adjust seasoning.
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