I rave about soup because it’s merely broth with a jumble of this and that but somehow, when you’re bundled up in a fuzzy blanket that matches your fuzzy socks and you’re comfortably curled up in your favorite nook, it can be a phenomenal experience to sip and slurp such a soothing concoction. Not to mention, it’s a great way to stretch the dollar, which is a perfect post to follow up with my previous cost cutters. I chose to use ribeye here (because I’m partial to the cut and it was on sale at my market) but truly, you can use whatever you have/like. Muguk (this radish/beef soup) was a way to stretch beef during the period my parents were growing up because it was so rare to have. Which again, is why soup is such a winner. What you don’t have or can’t afford more of, you can really make go the extra mile with the distraction of fresh green onions and the beautifully tender bulk that the Korean radish brings.
- 3 tb fish sauce
- 1 ts sesame oil
- 2 c roughly chopped Korean radish
- 1 ribeye (or whatever else you’re using)
- 2 cloves minced garlic
- 1 ts grated ginger
- 1 tb Korean red pepper flakes (can omit)
- 5 c cold filtered water or beef/mushroom broth
- 4 green onions
- In a large pot, glaze the bottom with your fish sauce and oil.
- Toss in your radish, meat, garlic, ginger, and pepper flakes. Give everything a mix. If you have the time, allow this to set on your counter for 15-20 minutes.
- Begin cooking your pot on medium, pepper to taste and when your meat begins to sizzle a bit, pour in your water/broth.
- Bump up the heat to medium-high and bring the entire pot to a bubble until your radish gets nice and tender. Top with green onions and serve with steamed rice and Kimchi.
This is wonderful on a cold night. Paired with hot and fluffy steamed rice and some zing from crunchy and refreshing Kimchi, it’s really a meal that you can really cuddle up with that will provide an endless soup bowl of comfort.
Love & warmth,
Your Squishy Monster ^.~