Articles From the February 1995 Unification News


From Young Me Hwang's Kitchen - Beef and Radish Soup

Serves 4-6

4 oz. lean beef
4-6 oz raw Korean radish
1 clove garlic, minced
1 tsp. sesame oil
3 green (spring) onions
1-1 1/2 tsp. beef-flavor dashida (powdered soup-base)
1/2 tsp. black pepper
salt to taste
Korean crushed red pepper

Use very lean beef, such as steak. Slice thin while frozen, into small squares or strips. Cut radish into postage-stamp size slices. Add beef, radish, garlic and sesame oil to 1 1/2 quarts water. Bring to a boil.

Add dashida (or beef bouillon cube), black pepper, and salt to taste. Cook until radish is tender, about 20-30 minutes.

Garnish with raw thin-sliced green onion. Ladle into soup bowls and serve hot.

At the table, each guest adds red pepper according to individual tolerance level. Spoonfuls of steamy white rice can be added.

This is a great first course for winter weather.

Tissues should be provided for drippy noses.

-contributed by Jonatha Johnson


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