Ingredients:
1/2 lbs of stew meat or brisket chops (I got mine at H Mart)
2/3 of a medium radish, thinly sliced
1/2 bag of bean sprouts
2 scallions, cut into 2” long pieces
2 tbsp of minced garlic
4 tbsp of soy sauce for soup
2 tbsp of perilla oil or sesame oil
5 cups of water
Directions:
1. Prep your veggies by cutting your radish into thinner pieces (you can also try my method as if you’re “sharpening a pencil”) and cutting your scallions into 2” long pieces.
2. Heat a large pot over medium heat and add 2 tbsp of sesame oil or perilla oil. Add your meat. Add 4 tbsp of soy sauce for soup.
3. Add your sliced radish and cook it together with the meat.
4. Add 2 tbsp of Gochugaru (omit if you want to make a non-spicy version) and stir fry for another minute.
5. Add 5 cups of water (optional: and 2 seafood stock coins) and let it simmer for 20-30 minutes over medium heat.
6. Add 2 tbsp of minced garlic, bean sprouts and scallions and cook until the vegetables are cooked through. Salt to taste and enjoy!
