@ahnestkitchen: Beef and Radish soup is a staple because it’s easy yet comforting and pairs well with kimchi. Full recipe is from our cookbook, UMMA on pg. 225. Beef and Radish Soup: Serves 4-6 INGREDIENTS: 9 cups beef broth 2 cups (170g) shredded beef from beef broth recipe, below 2 pounds (907g) Korean radish, sliced into 1-inch-thick rounds, rounds cut into 1-inch strips and sliced crosswise 1/4 inch thick 1/2 yellow onion (142g), sliced 1/2 inch thick 3 tablespoons fish sauce 1 teaspoon fine salt 2 tablespoons minced garlic 4 green onions (60g), sliced thin Black pepper INSTRUCTIONS: 1. Bring the broth to a boil in a covered large pot. Stir in the radish, yellow onion, fish sauce, and salt and return to a boil. Reduce the heat to a simmer and cook until the radish is tender, about 15 minutes. 2. Stir in the shredded beef and garlic and return to a boil. Turn off the heat and stir in the green onions. Sprinkle individual portions with black pepper before serving. Beef Broth Soup with Shredded Beef: Makes 12 cups INGREDIENTS: 4 quarts water 1 pound (45g) beef flank steak or brisket, quartered and patted dry 12 ounces (340g) Korean radish, cut into rough 11/2‑inch pieces 1 daepa (jumbo green onion; 130g), untrimmed, chopped coarse 1/2 yellow onion (142g), halved 1 1/2 tablespoons coarsely chopped fresh ginger 1 1/2 teaspoons black peppercorns 2 bay leaves INSTRUCTIONS: 1. Bring water to a boil in a large pot. Add beef, radish, daepa, onion, ginger, peppercorns, and bay leaves; return to a boil. Cover and simmer vigorously for 10 minutes, then gently for about 50 minutes, until beef is tender. 2. Transfer beef to a board. Once cool enough to handle, hand-shred into strands about 2 inches long and just under 1/2 inch thick. 3. Remove large solids with tongs, then strain broth into a bowl; discard solids. Refrigerate cooled broth and beef separately for up to 3 days or freeze for up to 1 month. #koreanfood #soup #soupseason #kimchi #DinnerIdeas

Sarah Ahn

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Region: US

Saturday 24 October 2026 16:06:21 GMT