January 2020 Korean Soup!

January 2020 Korean Soup!

  • Kimberly Johnson
  • 01/1/20


Korean Beef Radish Soup Recipe

Ingredients: (Serves 2-3 adult sized portions)

  • ½ pound shabu shabu beef or sukiyaki
  • ½ pound Korean radish or daikon
    • Washed, peeled and chopped into bite-sized pieces
  • Dashi
    • I use Hondashi Bonito soup stock that come in packets from Uwajimaya
  • 2 green onions, sliced thinly
  • Sesame seed oil
  • Salt
  • Soy sauce specifically made for soup (Guk-Ganjang in Korean)
    • Do not use regular soy sauce as it will be too sweet. Look for a soup soy sauce, Uwajimaya has several types.
    • If you don’t have access to soup soy sauce, then you can use fish sauce and taste and season to your preference.
  • Water (8 cups)
  • 4 garlic cloves, sliced


By the way, I don’t use exact measurements but always taste test so please rely on what your preference is with seasoning and adjust how much water and salt you want to use.

  1. In a large pot, add sesame seed oil and sauté the beef for a couple minutes. Add the radish pieces and sauté until they are close to being translucent. If you don’t sauté the radish, they will easily dissolve if you just add them into the water to boil.
  2. Add water, garlic and the Hondashi packet, cover and let it boil for 25 minutes on medium. The radish should look translucent. The longer you simmer it, the more flavor you’ll get out of the dashi, radish and beef.
  3. Use a fat skimmer mesh ladle to to skim the brown grease and foam produced at the top of the pot.
  4. Taste test and add a couple splashes of the soup soy sauce and some salt as needed. I don’t have exact measurements but you should be able to gauge how much you need by just taste testing. It shouldn’t be too salty but have a deep beef broth taste. Add green onions. Let it cook for another 5 minutes. Serve the remaining soup with a bowl of rice!

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