Korean Radish Soup

Ingredients

• 6 cups of water
  
• 2 Tbl. Beef Dashida(a beef-flavored soup base)
• 1 medium Lobak or Daikon radish
  
• 3 cloves minced garlic
• Vegetable oil
• 1 tsp. black pepper
• 2-3 scallions, sliced thin,cut about 2” long
  
• pinch of salt

Method

1. Peel one medium radish. Slice into thin strips (‘julienned’, approximately ¹⁄₄” thick) into a large soup pot. (Use of a vegetable cutter is recommended.)
2. Sauté lightly with about 2 tbls. vegetable oil, adding the beef dashida and a pinch of salt.
3. Add the water, garlic, black pepper and scallions and bring to a boil, then simmer for about 10-15 minutes until the radish slices are translucent.
4. Serve with rice on the side to be added to the soup.
5. Add Yang-Yum-Gang-Jang sauce to taste.

Yield

Makes approx. 3-4 large servings.