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Korean Radish Soup

Ingredients

Method

  1. Peel one medium radish. Slice into thin strips (‘julienned’, approximately 14” 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.

Korean Radish Soup