Korean Beef and Mushroom Soup

Pat 260 g beef dry with paper towels so it sears instead of steaming.

Slice 220 g radish into thin squares, cut the button mushrooms thickly, and trim the enoki base before loosening the strands.

Warm 10 ml sesame oil in a heavy pot over medium heat.

Add the beef and stir-fry for about 2 minutes, just until the surface turns gray-brown and the nutty aroma comes up.

Add the radish and 1600 ml water, then raise the heat to high until it boils.

Skim off foam, reduce to medium-low, and simmer for 15 minutes so the radish turns slightly translucent.

Add 180 g button mushrooms, 15 g minced garlic, and 28 ml soup soy sauce.

Keep the soup at a steady medium-low simmer for 10 minutes, letting the mushrooms soften without clouding the broth too much.

Add 120 g enoki mushrooms and 80 g green onion, separating them gently in the broth.

Simmer for only 3 more minutes, stopping when the enoki wilts but still keeps a light bite.

Check the broth seasoning, then ladle it into bowls immediately and distribute the beef and mushrooms evenly while hot.