Korean Radish Soup
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 kimchi, salads and other dishes.
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.