I bought a very big white radish this Monday at Antwerp Chinatown. Originally intending to make radish kimchi, but the radish was SO BIG (about 750g!) that I decided to use 2/3 to make radish soup, leaving just 1/3 to make radish kimchi tomorrow.
This soup was really quick and easy, I was surprised I didn't have to boil it for hours. It took me just 10 minutes marinating, 3 minutes frying and 15 minutes boiling and the soup was ready to be eaten. If you are tired of eating chinese style radish soup, why don't you try this korean style? It does not require any particular korean ingredients, just ordinary ingredients that you will find in a chinese kitchen. The original recipe used beef (any cut of beef) but I decided to use pork ribs instead, and the result was just as nice. Very cheap and simple ingredients yet very nourishing soup!
This soup is called Beef & Radish Guk (소고기 무국, SoGoGi MuGuk), but I am using pork ribs instead of beef.
Recipe adapted from Aeri's Beef & Radish Guk, for 4 servings
250g pork ribs, chopped into small pieces
1 pound of white radish, about 450g
5 cups of water, about 1.2 litres
2 spring onions (also called green onions/scallions/jonge uitjes in Dutch)
2 to 3 tbsp light soya sauce
1/2 tbsp sesame oil
1/4 tsp salt - optional
* I am using pork ribs with a lot of fat and meat, which they call vleesribben in Dutch. 1 kg costs about 7 euro.
2 tbsp spring onions, finely chopped
1 tbsp garlic, minced
2 tsp light soya sauce
1 tsp chinese cooking wine
1/2 tsp sesame oil
1/4 tsp black pepper
1. Chop the meat into thin slices and combine the meat with the marinade ingredients in a big bowl, mix well and set aside for at least 10 minutes.
2. Take 1 pound (about 450g) of white radish, remove the skin and dice it into 1-inch cubes.
3. Heat a soup pot to medium-high heat, add 1/2 tbsp of sesame oil, throw in the marinated beef and cut radish and fry it for about 3 min on medium-high.
4. After 3 min, add 5 cups or 1.2 L of water into the soup. Increase the heat to HIGH and let it boil. Once it starts to boil, cook for another 13 min on HIGH heat. During boiling, remove the foam from the surface of the soup when necessary.
5. After 13 min, add light soya sauce to taste. I suggest first adding 2 tbsp, taste it for saltiness then add the last tbsp if necessary. I added 3 tbsp of light soya sauce and omitted the 1/4 tsp of salt. Note to self : maybe I should limit to 2.5 tbsp next time.
6. Last but not least, add 2 chopped spring onions (cut into 2-inch lengths) and cook for another 2 more minutes. I didn't have any more spring onions, so I just serve after 13 min of boiling :)