Beef and Radish Soup

• 280 gBeef chuck roll (shaved or thinly sliced)
• 300 gKorean radish (sliced into bite-sized squares, 3-4 mm thick)
• 1 stalkKorean green onion (finely chopped)
• 1.2 lWater
• 1 tbspMinced garlic
• 2 tbspKorean soup soy sauce
• 1 tspSesame oil
• 1 pinchSalt (to taste)
• 1 pinchBlack pepper (to taste)

1. 1

   Heat sesame oil in a pot over medium-high heat and stir-fry the beef chuck roll for 1 to 2 minutes.

   1 minutes2 minutes
2. 2

   Once the meat is mostly browned, add the radish and stir-fry for another 2 to 3 minutes.

   2 minutes3 minutes
3. 3

   Pour in the water and bring to a boil over high heat.

4. 4

   Once the soup comes to a boil, skim off any foam that rises to the surface.

5. 5

   Add the Korean soup soy sauce and minced garlic, then reduce the heat to medium and simmer for about 15 minutes.

   15 minutes
6. 6

   When the radish has softened, add the Korean green onion and black pepper, and boil for 2 more minutes.

7. 7

   Taste and adjust the seasoning with salt as needed, then ladle into bowls.

If serving to children, omit the black pepper or use just a tiny pinch.