Korean Radish Soup ( Muguk )
Korean radish, mu (무),
tastes best during late fall and winter. They are juicy and slightly sweet. Buy
one that is firm and heavy.
I used a quick method that’s common in Korean cooking to make a
beef soup base. See another method in my tteokguk (떡국)
recipe. The thinly sliced beef is seasoned with Korean soup soy sauce and sautéed before being boiled in water. The result is a broth with deep
flavors that deliciously complements the white radish .
Ingredients
· 12 ounce Korean radish mu· 2 scallions
· 6 ounce beef brisket or chuck
· 2 teaspoons minced garlic divided
· 1 teaspoon sesame oil
· 2 tablespoons Korean soup soy sauce guk ganjang, 국간장 (see note)
· salt and pepper to taste
· salt and pepper to taste
Instructions
1.
Cut the beef into thin bite size pieces (1 to 1 1/2 inch).
Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of
pepper, and 1 teaspoon of sesame oil. Set aside.
2.
Cut the radish into bite size pieces (1 to 1 1/2-inch square,
about 1/4-inch thick). Cut the scallions into 1 to 1 1/2-inch pieces.
3.
In a medium pot, sauté the beef until all the pieces turn brown.
Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the
heat to medium high and continue to boil, covered, for 10 minutes.
4.
Add the radish pieces and boil, covered, until the radish turns
translucent and soft, 10 to 15 minutes. Stir in the remaining teaspoon of
the garlic, scallions, and the remaining tablespoon of the soup soy sauce. The
soup should not look too dark. Taste for salt and pepper. Boil for an
additional 5 minutes.
Recipe Notes
Do not substitute with regular soy sauce. It will be too sweet
and dark. A better substitute is fish sauce, which is sometimes used in Korean
soups.
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