If you’re looking for a warm and hearty meal that combines comforting flavors and nourishing ingredients, look no further than Korean Beef Radish Soup. This traditional Korean dish, also known as “Galbitang,” is made with tender beef, radish, and a flavorful broth, making it the perfect choice for a cozy dinner or a hearty lunch. It’s a beloved dish in Korean cuisine, known for its subtle, savory taste and its ability to satisfy and energize on a cold day.
The soup is simple yet flavorful, with the beef and radish simmered together in a light, aromatic broth. The radish adds a mild, slightly sweet taste while the beef imparts a rich, savory flavor. Whether you’re craving something comforting or looking for a dish that’s both nourishing and filling, this Korean Beef Radish Soup fits the bill perfectly. It’s ideal for family dinners, gatherings, or even as a meal prep option that you can enjoy all week.
With easy-to-find ingredients and a straightforward cooking process, this soup is a great way to dive into the world of Korean comfort food. Once you’ve tasted the depth of flavor in every spoonful, you’ll want to make this dish a regular part of your meal rotation.
Why You Will Love Making This Recipe
There are many reasons why you’ll love making Korean Beef Radish Soup. First and foremost, the dish combines tender, juicy beef with crisp, flavorful radish and a savory broth, resulting in a hearty and comforting soup that’s perfect for any season. The mild, refreshing flavor of the radish complements the richness of the beef, creating a satisfying and balanced dish that everyone will enjoy.
This soup is also incredibly versatile. You can adjust the level of seasoning to suit your taste, whether you prefer a milder flavor or something with a bit more depth. The broth, made from simmering beef bones or shank, is light yet full of savory umami, while the addition of garlic, ginger, and soy sauce enhances the overall flavor profile. This combination of ingredients creates a soup that’s simple yet complex in flavor.
Another reason to love this recipe is how easy it is to make. With just a few basic ingredients, you can create a meal that’s both filling and flavorful. The beef needs to be simmered slowly to become tender, but the process is straightforward and doesn’t require constant attention. You can even make a large batch and store leftovers in the fridge for several days, making it a great meal prep option.
Additionally, this soup is packed with nutrients. The beef provides protein and iron, while the radish offers fiber, vitamin C, and antioxidants. It’s a nourishing and balanced meal that will keep you feeling full and satisfied.
Ingredients:
- 1 lb beef shank or beef short ribs
- 1 medium radish (peeled and sliced thinly)
- 4 cloves garlic (minced)
- 1-inch piece ginger (sliced thin)
- 6 cups beef broth (or water)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 green onions (chopped for garnish)
- 1 tablespoon sesame seeds (optional for garnish)
Equipment Used
- Large pot or Dutch oven
- Sharp knife and cutting board
- Measuring spoons and cups
- Ladle
- Soup bowls for serving
Directions & Instructions
- Prepare the Beef: Begin by trimming any excess fat from the beef shank or short ribs. In a large pot or Dutch oven, add the beef and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes. This step helps to remove impurities from the beef. Drain the beef and rinse it under cold water.
- Simmer the Soup: Return the beef to the pot and cover it with beef broth or water. Add the garlic, ginger, and soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 1.5-2 hours, or until the beef is tender and the flavors have melded together.
- Add the Radish: Once the beef is tender, add the sliced radish to the pot. Season with sesame oil, salt, and black pepper. Let the soup simmer for an additional 20-30 minutes until the radish is tender but still slightly crisp.
- Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt or soy sauce if needed. For a stronger flavor, you can also add a little more sesame oil.
- Serve: Once the soup is ready, ladle it into bowls and garnish with chopped green onions and sesame seeds (optional). Serve hot with steamed rice on the side for a complete meal.
Nutritional Information
Korean Beef Radish Soup is a hearty and nutritious dish that provides plenty of protein, fiber, and essential vitamins. One serving (approximately 1 cup) contains:
- Calories: 250-300 kcal
- Carbohydrates: 10-15g
- Fiber: 2g (from radish)
- Protein: 20g (from beef)
- Fat: 15-18g
- Sodium: 700-800mg (depending on the broth and soy sauce used)
- Vitamins and minerals: A great source of vitamin C (from the radish), iron (from the beef), and calcium (from the bone broth).
The beef provides a significant amount of protein and iron, while the radish adds fiber and antioxidants to the soup. This soup is perfect for those looking for a low-carb, nutrient-dense meal. It’s also a great choice for anyone looking to boost their immune system during colder months, thanks to the garlic and ginger used in the broth.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
Variations
- Vegetarian Version: Substitute the beef with mushrooms or tofu for a vegetarian-friendly version of this soup.
- Spicy Kick: If you prefer a spicy soup, add a dash of gochujang (Korean chili paste) or chili flakes to the broth.
- Extra Flavor: For an extra depth of flavor, try adding a few dried anchovies or kelp to the broth while simmering.
Frequently Asked Questions
Can I use other cuts of beef?
Yes! While beef shank or short ribs are traditional for this recipe, you can also use other cuts like beef brisket or stew meat. Just be sure to adjust the cooking time depending on the cut you use.
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors continue to develop. Store the soup in an airtight container in the fridge for up to 4 days, and reheat before serving.
Is this soup spicy?
No, this Korean Beef Radish Soup is not spicy unless you add chili paste or chili flakes. It’s a mild, savory soup with a depth of flavor from the beef and radish.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Reheat on the stovetop when ready to serve.
Pro Tips by Emma
- Let the Soup Simmer Slowly: The key to rich flavor is slow simmering. Be sure to allow the beef to cook slowly so it becomes tender and the broth develops a deep, savory taste.
- Adjust the Radish: If you like a milder flavor, you can reduce the amount of radish. For a more pronounced radish flavor, add extra slices.
- Enhance the Broth: Add a splash of fish sauce or a small piece of dried kelp to the broth for an additional umami boost.
Serving Suggestions
This soup pairs wonderfully with a bowl of steamed rice or Korean pancakes (jeon) for a complete meal. You can also serve it alongside pickled vegetables like kimchi or a simple green salad to balance the richness of the soup.
Korean Beef Radish Soup : A Hearty and Flavorful Comfort Dish
Equipment
- Large Pot or Dutch Oven:
- Sharp knife and cutting board
- Measuring spoons and cups
- Ladle
- Soup bowls for serving
Ingredients
- 1 lb beef shank or beef short ribs
- 1 medium radish peeled and sliced thinly
- 4 cloves garlic minced
- 1- inch piece ginger sliced thin
- 6 cups beef broth or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 green onions chopped for garnish
- 1 tablespoon sesame seeds optional for garnish
Instructions
- Prepare the Beef: Begin by trimming any excess fat from the beef shank or short ribs. In a large pot or Dutch oven, add the beef and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes. This step helps to remove impurities from the beef. Drain the beef and rinse it under cold water.
- Simmer the Soup: Return the beef to the pot and cover it with beef broth or water. Add the garlic, ginger, and soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 1.5-2 hours, or until the beef is tender and the flavors have melded together.
- Add the Radish: Once the beef is tender, add the sliced radish to the pot. Season with sesame oil, salt, and black pepper. Let the soup simmer for an additional 20-30 minutes until the radish is tender but still slightly crisp.
- Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt or soy sauce if needed. For a stronger flavor, you can also add a little more sesame oil.
- Serve: Once the soup is ready, ladle it into bowls and garnish with chopped green onions and sesame seeds (optional). Serve hot with steamed rice on the side for a complete meal.
Notes
Adjust the Radish: If you like a milder flavor, you can reduce the amount of radish. For a more pronounced radish flavor, add extra slices.
Enhance the Broth: Add a splash of fish sauce or a small piece of dried kelp to the broth for an additional umami boost.