Korean Beef and Radish Soup Recipe


Korean Beef and Radish Soup Recipe

Korean Beef & Radish Soup Recipe

Korean Beef and Radish Soup Recipe is one of my favorite go-to comfort soup recipes.  I grew up eating homemade soups and my love for soup has not diminished as an adult.

I love making my own simple soups at home because I know exactly what is going into it as well as controlling the amount of sodium and there are no additives, stabilizers or artificial crap to make it last forever.  I am eating all of it the same day I cook it because it’s so tasty that it won’t last long!  It’s so easy to make that you won’t mind making it over and over again for your family!

  • 1/2 pound beef brisket, london broil or some other tender cut of beef, sliced across the grain into thin strips
  • 1 pound of Korean radish or daikon radish, peeled and sliced into small pieces that will fit on a spoon
  • 8 cups water
  • 1/4 cup gluten free soup soy sauce**
  • 1 tsp. sesame oil
  • 1 stalk green onion, chopped
  • 3 – 4 cloves garlic, minced finely
  • salt and fresh cracked black pepper
  • brown rice
  1. Place the beef, radish and water in a pot and cover with a lid.
  2. Bring to boil and allow to rapidly boil for 5 minutes then reduce the heat to medium low.
  3. Use a spoon to skim the “scum and impurities” off the surface of the soup then add the soup soy sauce and stir.
  4. Allow to simmer for 15 minutes or until the radish is fully cooked and tender.
  5. Serve in a bowl and garnish with freshly chopped green onion, garlic, sesame oil and salt and pepper to your taste.

I serve a bowl of soup, a smaller bowl of rice and several banchan side dishes as a meal (see image above).  One bowl of Korean Beef and Radish Soup has only 144 calories and when served with 1 cup of brown rice, kimchi and banchan dishes, it only totals to 546 calories for a meal!   The great thing about this meal is that it’s light so I don’t feel bloated but I am still feel full and satisfied and won’t need to grab a snack an hour or two later.

** I wrote about the differences in soup and gluten free soy sauces in my recipe post Korean Wakame Seaweed Salad.  

Click here to read all about it and how to know if you’re using gluten free soy sauce!**

Health benefits of eating radishes 

Korean Beef and Radish Soup - The Red Globe Radish

My family eats radishes all the time but ironically, none of us care for the red globe radishes, pictured above, that most of us think of when talking about them.  They are far too “peppery and spicy” for our palates and I think they harbor a sort of horseradish-like flavor and I hate the taste and smell of horseradish with a passion.  The Korean radish is very mild in flavor and it “plays well” with other ingredients in a dish.

Korean Beef and Radish Soup - The Korean Radish

For example, when you use the radish in this soup, it complements the beef and soy sauce and you can definitely taste the radish but it’s not “screaming” at you in the flavor profile.  The same is true for shredded radish kimchi, you taste all of the flavors like red pepper flakes, rice vinegar and radish, but nothing stands out alone to say “I am a radish!”  It’s a very polite vegetable and doesn’t hog all the attention and limelight unlike it’s cousin, the red globe radish!

  • Radishes are low calorie – 16 calories per 100 grams
  • They are a source of antioxidants, electrolytes, minerals, vitamins and dietary fiber
  • They contain an antioxidant compound called sulforaphane, which inhibits cancer-cell growth of the breast, prostate, colon and ovaries
  • Super excellent source of vitamin C which is vital to prevent cancer and inflammation and boost immunity
  • They contain adequate levels of folates, vitamin B6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium

Coming Soon

I will be adding more Korean homemade soup and stew recipes to my Recipes category since colder weather is just right around the corner!  I love a crisp and cool day with blue skies and fresh air.  Autumn is my favorite time of the year and I wish we had a longer season of it here in Central Texas.

I lived in Tennessee and upstate New York years ago in my much younger days and it’s a beautiful sight to see the big tall trees with the colors changing on the leaves and I will admit that there are times when I really miss it.  Then I remember how much snow came in the winter, especially living in Watertown, NY in what’s termed “The Snow Belt” with lake-effect snow and I then I don’t miss it so much!

What’s lake-effect snow?  Let’s skip the technical definition and just say that it snows all the time, literally….ALL-THE-TIME.  It was depressing because I literally had to dig my way out of my house and out of my driveway and there was nothing but brown snow piled 6 – 8 feet high everywhere you go.  I also couldn’t see the entire skyline through the trees and felt claustrophobic constantly.  The thought of it still makes me shudder to this day!

Accidental Gardening

Korean Beef and Radish Soup Recipe - My Accidental Garden

I have been recently been experimenting with gardening for items I use daily like green onions and garlic.  I read all about how you can re-grow your kitchen scraps and decided to watch a few YouTube videos and tried it out for myself.  I now have a small little patch of garden space in my front yard and I hope to fill it with herbs, lettuce and anything else that will grow.

If all goes well and it becomes my new hobby then I will include a page tab on the blog and start blogging about it too!  I want to get started on a homemade compost bin but we are still learning and doing research to find what will work best for us and our gardening needs.

I have my eyeballs set on a corner of our backyard to grow vegetables and fruits but I decided to start out very small and see where it leads us before committing to an entire time consuming project!  I have been diligent in watering my little garden spot and weeding it.

I have taken anything that sprouts like tops of carrots, green onions and radishes (see the image above of the leafy top) and planted them in my little garden spot out front as well as lettuce leaves and those little bitty leaves that you can’t really eat along with the root knob from my green and red leaf lettuce heads.

You’re suppose to start lettuce leaves in a dish of water and let it “sprout roots” but I got impatient and stuck in the ground and watered it to see what it would do.  I need efficient and easy in order to stay fully committed and engaged!

I am pretty much throwing everything in the dirt and seeing what will grow.  I admit that my method may make some diehard gardeners “stroke out” but I’ve never had luck with gardening in the past so we’ll see if my toss and grow method works.  If not, I will scratch it all and start over again.  I definitely plan to grow perilla leaves next spring and I will commit to it’s success for sure!

If you have any tips, tricks and methods to share then please comment below as I am always open to new ideas and suggestions!


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