Korean Beef Radish Soup (Sesame Oil Braised Beef and Daikon)

Cut 200 g beef into bite-size pieces, then slice 300 g Korean radish into 2 cm thick flat rectangles.

Slice the green onion thinly and keep it aside so it can be added fresh at the end.

Set a pot over medium heat and add 1 tbsp sesame oil.

Add the beef and stir-fry for about 3 minutes, until the surface turns light brown and the raw red color mostly disappears.

Add the radish and stir-fry for 2 more minutes, coating the pieces with the beef fat and sesame oil.

If the bottom starts to look dry, pour in 1.5 L water right away to prevent scorching.

Bring the soup to a boil over high heat, then skim off the foam from the surface.

Lower to medium heat and simmer for 30 minutes, until the radish looks translucent and a spoon slides in easily.

Add 2 tbsp soup soy sauce and 1 tbsp minced garlic, then simmer for 5 more minutes.

Keep the broth at a steady gentle boil so the garlic softens without leaving a harsh raw edge.

Taste the broth, then adjust with 0.5 tsp salt and 0.25 tsp black pepper.

Add the green onion and simmer for just 1 minute, keeping its aroma fresh, then serve the soup hot.