Korean spicy radish beef soup recipe

~1/2 – 1lb beef brisket, chuck, or loin (cut into bite-sized pieces)
1 large or 2 small Korean radish (alt: can use 1 daikon)
1 spoonful gochugaru or Korean red pepper flakes
1 spoonful minced garlic (~5-6 cloves of garlic)
1/2 an onion
1 bunch of green onion (cut into 2” pieces – doesn’t really matter though)

6-7 cups of water (depends how much soup you want)
~1 spoonful of soup soy sauce (can use regular soy sauce)
1 spoonful of fish sauce (Optional. Adds an oomph to flavor)
1/2 tsp dashida or Korean beef seasoning powder (Optional. Adds an oomph to flavor)
Salt to taste

1. Season meat with some salt. Place it in the refrigerator.
2. In the meantime, rinse and peel radish(s)
3. Cut into circles, then half moon-shape, and then into bite-sized pieces. Make sure to not cut it too thinly. Otherwise the radish can break while simmering.
4. In a pot, drizzle cooking oil and saute the meat until the pieces turn brown
5. Sprinkle on gochugaru and lightly saute.
6. Add the sliced radishes, onions, and garlic. Mix all the ingredients together.
7. Pour water and add soup soy sauce and/or fish sauce
8. Bring it to the boil and then lower the heat to medium-low and simmer for 20-30 minutes
9. Skim off any floating oil and foam
10. Season it with salt and/or dashida. This can be found at most Asian stores or Amazon
11. Serve with rice!

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