Gyeongsang-Style Spicy Beef and Radish Soup

How to make it

1. 1

   Cut the Korean radish very thin, about 2mm thick.

2. 2

   Put 2 Tbsp of cooking oil in a pot, add 2 Tbsp of mild gochugaru and ½ Tbsp of hot gochugaru, and fry over very low heat.

3. 3

   Add 1 Tbsp of soy sauce and keep frying.

4. 4

   Add 2 Tbsp of minced garlic and stir.

5. 5

   Add a cup of water (240ml), then add the meat, Korean radish, and green onion.

6. 6

   Once it starts to boil, add another cup of water.

7. 7

   When it comes to a boil again, add another cup of water. (Keep going this way until 6 cups of water in total have gone in.) Once all 6 cups are in and it comes to a boil, boil for 10 minutes more.

8. 8

   When the 10 minutes are up, add all the mushrooms.

9. 9

   Add 1 Tbsp of beef dasida and ½ Tbsp of sand lance fish sauce.

10. 10

    Finally, add black pepper to taste and the chopped scallions.

11. 11

    If you have mung bean sprouts, put them on top as a garnish.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.