Korean Burdock Root Soup (Earthy Burdock and Beef Clear Broth)

Lightly scrape 250 g burdock root, then slice it on a bias about 2-3 mm thick.

Soak in cold water for 5 minutes, then drain well to reduce browning and harshness without losing its earthy flavor.

Slice 180 g beef brisket thinly so it cooks quickly and releases flavor into the clear broth.

Cut 150 g Korean radish into small flat pieces, then chop 1 green onion and keep it separate for the finish.

Heat 1 tablespoon sesame oil in a pot over medium heat until fragrant, not smoking.

Add the beef and stir-fry for about 2 minutes, until the red color mostly disappears and a toasted aroma rises.

Add the drained burdock and radish, then stir-fry over medium heat for 2-3 minutes.

When the burdock edges look slightly translucent, add 2 tablespoons soup soy sauce and 1 tablespoon minced garlic.

Pour in 1300 ml water and bring it to a boil over high heat.

Skim off foam as it rises, then lower to medium-low, leave the lid slightly open, and simmer for 25 minutes.

Check that the burdock is chewy but no longer tough, then season with 0.7 teaspoon salt and 0.3 teaspoon black pepper.

Add the green onion, simmer for 2 minutes, rest off heat for 5 minutes, and serve warm.