Spicy Beef and Radish Soup recipe - ingredients, nutrition and when to eat it
Beef and radish are stir-fried with Korean chili flakes before simmering, creating a spicy soup with deep flavor.
Beef and radish are stir-fried with Korean chili flakes before simmering, creating a spicy soup with deep flavor. It’s satisfying with rice on a cold evening and also makes a comforting lunch.
Soups & stews · 35 minutes to cook
Nutrition (per 697.5g serving): 325.8 kcal · protein 19.1g · carbohydrate 15.5g · fat 20.8g · sodium 1601.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-fry the Korean chili flakes briefly over low heat so they release a nutty aroma without turning bitter.
Tips: Simmer the radish until translucent for a smoother, naturally sweet broth.
Tips: Beef brisket has a texture well suited to soup, so it’s better to slice it thinly and stir-fry it rather than adding a large amount at once.
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Ingredients (1 serving)
- Beef brisket — 80 g
- Korean radish — 150 g
- Green onion — 0.5 pc
- Garlic — 2 pc
- Korean chili flakes — 2 tsp
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Water — 400 ml