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Bowl of steaming Korean radish soup garnished with green onions

Korean Radish Soup

A heartwarming Korean radish soup that brings comfort and nostalgia, featuring tender radishes, flavorful broth, and a hint of sesame oil, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Korean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large Korean radish (daikon), diced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 6 cups water or low-sodium chicken broth
  • 1 pound beef (preferably brisket, or use tofu for a vegetarian version)
  • 2 teaspoons salt (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, chopped (for garnish)
  • sliced chili peppers (optional, for a spicy kick)

Method
 

Preparation
  1. Start by placing your chopped beef into a large pot and cover it with water. Bring it to a boil over medium-high heat. Let it simmer for about 10 minutes to allow the scum to rise, then strain and rinse the meat under cold water.
  2. Once your beef is prepped, return it to the pot and add 6 cups of water or chicken broth. Get it bubbling again and simmer for 30 minutes.
  3. Next, toss in your diced radish, sliced onion, and minced garlic. Let everything simmer together for another 20 minutes.
  4. After the veggies have become tender, stir in the soy sauce, salt, and sesame oil, adjusting the seasoning to your liking. If you love a bit of heat, add sliced chili peppers for that extra zing.
  5. To finish, give everything a gentle stir and let it simmer for an extra five minutes until the radish is soft but not mushy.
Serving Suggestions
  1. Ladle a generous portion of the soup into bowls and garnish with fresh chopped green onions. Serve with a side of steamed rice or a bowl of kimchi.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 2g

Notes

For a vegetarian option, replace beef with firm tofu and use vegetable broth. Experiment with adding carrots or mushrooms for extra texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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