Korean Dried Radish Greens Beef Soup
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The brisket is patted dry before it meets the perilla oil.
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Wet meat tastes boiled instead of toasty, and the radish greens then go into that same oil. That step is where the soup's nutty depth comes from.
Ingredients
Instructions
- 1
Lightly squeeze 250 g of boiled dried radish greens to remove excess water, then cut them into 5 cm pieces.
Rub in 1/2 tablespoon of doenjang so the greens are seasoned early and their grassy edge softens.
- 2
Trim the 250 g beef brisket into comfortable soup pieces and pat the surface dry.
If too much moisture goes into the pot, the beef will steam instead of browning lightly in the perilla oil.
- 3
Warm the pot over medium heat, add 1 tablespoon of perilla oil, and stir-fry the brisket for about 3 minutes.
Stop when the outside changes color and smells nutty, before the oil begins to scorch.
- 4
Add the seasoned greens and 1 tablespoon of minced garlic, then stir-fry for 2 more minutes.
When the greens absorb the oil, soften, and release a warmer aroma, the base is ready for water.
- 5
Pour in 1700 ml water, then dissolve the remaining 1 tablespoon doenjang and 1 tablespoon soup soy sauce.
Once it boils, keep it at a steady medium simmer for 35 minutes so the beef and greens soften together.
- 6
Slice 1 green onion diagonally, add it, and simmer for 2 more minutes.
Check the broth seasoning, then serve hot.
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