Spicy Beef & Radish Soup

• Beef Chuck(600 g)
• Daikon(1)
• Onion(1)
• Garlic(5 cloves)
• Ginger(1 tbsp)
• Gochujang paste(2 tbsp)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Beef Broth(1.2 L)
• Green Onions(4)
• Steamed Rice(300 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut the {Beef Chuck} into rough bite-size pieces. Peel the {Daikon} and cut into thick half-moons. Thinly slice the {Onion}, mince the {Garlic}, grate the {Ginger}, and slice the {Scallions}, keeping some green tops aside for serving.

   ~15 min

2. 2

   Heat the {Sesame oil} in a large pot over medium-high heat. Add the {Beef Chuck} and {Onion}, then cook until the beef loses its raw color and the onion softens. Stir in the {Garlic}, {Ginger}, and {Gochujang paste} for the last minute.

   ~10 min

3. 3

   Add the {Daikon}, {Soy sauce}, {Beef Stock}, {Salt}, and {Black pepper}. Bring to a boil, then reduce to a gentle simmer.

   ~5 min

4. 4

   Partly cover and simmer until the {Beef Chuck} is tender and the {Daikon} is soft and translucent at the edges. Skim off any foam if needed.

   ~35 min

5. 5

   While the soup simmers, rinse the {White rice}. Add 600ml water to a saucepan, bring to a boil, stir in the {White rice}, cover, and cook on low until tender. Let it stand off the heat for a few minutes.

   ~18 min

6. 6

   Stir most of the {Scallions} into the soup, taste, and adjust seasoning if needed. Serve the soup in deep bowls with rice on the side or spooned in, topped with the reserved {Scallions}.

   ~2 min