I rave about soup because it’s merely broth with a jumble of this and that but somehow, when you’re bundled up in a fuzzy blanket that matches your fuzzy socks and you’re comfortably curled up in your favorite nook, it can be a phenomenal experience to sip and slurp such a soothing concoction. Not to mention, it’s a great way to stretch the dollar, which is a perfect post to follow up with my previous cost cutters. I chose to use ribeye here (because I’m partial to the cut and it was on sale at my market) but truly, you can use whatever you have/like. Muguk (this radish/beef soup) was a way to stretch beef during the period my parents were growing up because it was so rare to have. Which again, is why soup is such a winner. What you don’t have or can’t afford more of, you can really make go the extra mile with the distraction of fresh green onions and the beautifully tender bulk that the Korean radish brings.
- 3 tb fish sauce
- 1 ts sesame oil
- 2 c roughly chopped Korean radish
- 1 ribeye (or whatever else you’re using)
- 2 cloves minced garlic
- 1 ts grated ginger
- 1 tb Korean red pepper flakes (can omit)
- 5 c cold filtered water or beef/mushroom broth
- 4 green onions
- In a large pot, glaze the bottom with your fish sauce and oil.
- Toss in your radish, meat, garlic, ginger, and pepper flakes. Give everything a mix. If you have the time, allow this to set on your counter for 15-20 minutes.
- Begin cooking your pot on medium, pepper to taste and when your meat begins to sizzle a bit, pour in your water/broth.
- Bump up the heat to medium-high and bring the entire pot to a bubble until your radish gets nice and tender. Top with green onions and serve with steamed rice and Kimchi.
This is wonderful on a cold night. Paired with hot and fluffy steamed rice and some zing from crunchy and refreshing Kimchi, it’s really a meal that you can really cuddle up with that will provide an endless soup bowl of comfort.
Love & warmth,
Your Squishy Monster ^.~
.<
I must have fat-fingered the backspace while I was trying to leave a comment. >.<
I was trying to say how much I (and my beard) loves soup, especially on cold nights.
I hope you're having a GREAT weekend!! Can't wait for TWD tomorrow night!
Love and Prayers,
Paul
[youtube http://www.youtube.com/watch?v=ZPNqub966Tw&w=420&h=315
I’m soooo looking forward to TWD tonight!!!
Definitely gonna give this one a try! Sounds perfect in light of all the cold weather we’ve been having lately. Not to mention a great way to soothe all the colds and allergies swirling about the house.
I’m not sure if I’ll be able to find the pepper flakes for it though. (Our local Asian market has just about everything, but finding the right spices is like finding a needle in a haystack.) Would it be feasible to use Korean chili powder in its place? If all else fails I always have that in my pantry.
It’s bee cold here too except today’s crazy 70 degrees. You can def. sub with the powder =) I’m so happy to hear that you’re going to try it…happy happy happy =)
i so so sooo want this for dinner tonight!!! ^^
I so want Hugh for dinner tonight, haha
Yum!! This looks like a fantastic soup! I have never had a Korean radish before, I’ll keep my eyes open!
Treasure hunts are the best when it’s looking for food =)
omg this looks heavenly!!! YUM!!!!!!!!!!!!!!!!!!
Thanks, Unni!
I have had this delicious soup several time Angie. It is wonderful!!I especially love chicken, turkey and tomato soupEnjoy your week end Angie!
Love.
Les.
I hope you enjoy yours, Les!
I love this recipe and your video was awesome!
awww thanks, Alyssa!
Hi Angie, Interesting recipe and your comfort soup look very tempting. Slurrrpppppp…..
Thanks for the excellent video.
Have a fabulous weekend, With hugs to you, my squishy friend.
That’s the best part about soup, huh? the slurrrp! =) Happy weekend, beautiful!
Yum! Thanks for the simple recipe!
Thanks for watching =)
That’s a lovely soup I can adapt to Portuguese ingredients.
It’s funny how I always made a face when my mom made soup when I was a child, and now I find it so rich, full of possibilities…
I’m so glad it’s adaptable, what another winning point. I felt the same way and I think it means we’re real grownups now, haha
Simple delicious dish! Nice video.
Thank you very much, Alex!
And I forgot to tell you I love your cross tattoo on your wrist. I noticed it yesterday while you were holding the chicken and meant to comment on it then and forgot. It’s just perfect-a hip way to show your faith.
thanks, V!
meat rocks!
I like onions too!
garlic…so yummy , bacon too =)
You and I pretty much love food, huh? =)
Your fish sauce and sesame oil totally DID make a ghost! You are an artist! lol! OK I have to tell you, all this time I imagined your Dad was white and that he was born and raised in the south and somehow he snagged your mama from Korea and brought her back here. Guess not! See, another instance of me assuming something untrue-haha. OK so you have to tell me how is it you were raised by Korean-born parents and still have absolutely no accent? I have a half-Japanese friend that was raised both here and in Japan (Dad was in the military) and just because of that, and his mother being Japanese, he still has a bit of an accent, despite having married an American woman and lived here with her for his adult life. But you are totally accentless! How did you do that?
when I was editing, I was like whaaa? I get that a lot, (that I look half white/half Asian) and I always ask why but nobody ever tells me, lol. I was born in Texas, raised in the south. Though Korean was my first language, I excelled in academia and I’ve never had an accent. Sometimes, my southern-ess will peep out though.