Korean Beef and Daikon Stew

Slice 200g beef brisket thinly into bite-size pieces.

Cut 200g daikon into about 3cm cubes so the centers cook through evenly, then slice the green onion on a diagonal and keep it aside for finishing.

Add 1 tablespoon sesame oil to a pot and warm it over medium heat.

Add the brisket and stir-fry for about 2 minutes, just until the red color is half gone and the meat smells nutty, not browned hard.

Pour in 2 tablespoons Korean soup soy sauce and stir-fry for 1 more minute so the seasoning coats the beef.

Keep the pieces moving because soy sauce can scorch quickly on the bottom of a hot pot.

Add the daikon and stir it through the seasoned beef, then pour in 800ml water.

Raise the heat to high, bring it to a boil, and skim off foam as soon as it gathers for a clearer broth.

Add 1 tablespoon minced garlic, then lower to medium heat and simmer for 15 to 20 minutes.

The stew is ready for finishing when the daikon looks translucent and a chopstick slides in without hard resistance.

Turn off the heat, scatter the sliced green onion over the top, and let it stand for 1 minute to release its aroma.

Check the broth seasoning, then serve the stew hot with rice on the side or in the bowl.