The large, green-tipped Korean radish has
a firm crunchy texture and offers a relatively mild flavor, it
can be found in Asian grocery stores. It is used in kimchee,
salads and other dishes.
Korean Radish Soup
2 pounds boneless bottom round roast
16 cups water
1/2 cup Korean radish*, sliced
1 teaspoon garlic clove, crushed
3 green onions, chopped
- In a large kettle, boil boneless bottom
round roast in water; reduce the heat and simmer for 2-1/2 to
3 hours, or until the beef is tender.
- Skim the surface. Cool; shred the beef,
refrigerate the stock overnight, and skim the surface, removing
any fat.
- The next day, bring the stock to a boil
and add the shredded beef with sliced radishes, and crushed garlic
cloves. Simmer for 5 minutes and serve garnished with chopped
green onions.
Makes 8 servings.
*Daikon radish can be substituted, but
is less crunchy.
