← Nouns Cooking · Korean

Ingredients

• 300 g beef brisket, chuck or sirloin, cut into small thin pieces
• 2 cloves Garlic, minced, divided
• 1 tsp Toasted sesame oil
• 1 tsp Vegetable oil
• 450 g Korean radish (mu) or daikon, cut into thin 3 cm squares
• 1.4 l Water
• 1 piece kombu (dashima), about 10 cm (optional)
• 2 tbsp soup soy sauce (gukganjang)
• salt and black pepper, to taste
• 2 Spring onion, chopped

Method

1. Toss the beef with half the garlic and the sesame oil.
2. Heat the oil in a pot over medium heat and stir-fry the beef for 2 min, until it is no longer pink. Add the radish and stir for 2 min more.
3. Pour in the water, add the kombu and bring to the boil. Lift out the kombu after 5 min and skim off any foam.
4. Simmer over medium-low heat for 20–25 min, until the radish turns translucent and soft and the beef is tender.
5. Stir in the rest of the garlic and the soup soy sauce, season with salt and pepper and simmer for 2 min. Scatter over the spring onion and serve with rice.

Tips

• Autumn and winter radish is sweetest; if yours tastes peppery, simmer it a few minutes longer.
• Add a few slices of tofu or a pinch of gochugaru for a spicier Gyeongsang-style bowl.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Beyond Kimchee