Burdock Root Soup
Ueong-guk is a clear Korean burdock root soup simmered with beef and aromatics, delivering earthy sweetness and a clean savory broth.
Instructions
- 1
Lightly scrape the burdock skin, slice on a bias, and soak in water for 5 minutes to prevent browning.
- 2
Thinly slice the beef, cut radish into small flat pieces, and chop the green onion.
- 3
Heat sesame oil in a pot, stir-fry beef over medium heat until lightly browned, then add burdock and radish for 2 more minutes.
- 4
Add soup soy sauce and minced garlic, then pour in water; once boiling, reduce to medium-low and simmer for 25 minutes.
- 5
When burdock is tender, season with salt and black pepper, then add green onion and simmer for 2 more minutes.
- 6
Turn off the heat, let it rest for 5 minutes, and serve warm.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Kongnamul-guk (Bean Sprout Soup)
Kongnamul-guk is a light bean sprout soup with a clear, refreshing taste. The sprouts keep a pleasant crisp bite.
Aehobak-doenjang-guk (Zucchini Soybean Paste Soup)
Serves 2, light zucchini doenjang soup with auto-scaled measurements.
Aehobak Saeu-guk (Zucchini Shrimp Soup)
A 2-serving zucchini shrimp soup with auto-scaling for easy measuring.