The weather these days in Hong Kong is so gray, foggy, and wet, it almost forces me to feel blue. I have not seen the bright sunlight for over 3 weeks. Come on, it’s spring!
Let there be light!!!!
The foggy view from the 40th floor on the flat where I live is not the most uplifting scene.
So I blamed the weather for my downward mood, then went to my kitchen.
Imagine that your kitchen is like the Disney world. It is a magical place where you can find excitements. Like a little kid who found his favorite toy under his bed that has been lost for months.
Amazingly he was still looking good. Immediately I was inspired to make the Korean beef radish soup my mother used to fix on those rainy days. The clear sea kelp broth packed in flavor with tender beef and radish.
Sometimes something that might be insignificant to others can be your treasure in unexpected way. Moo-woo was and I was happy to see him again.
and got to play with my buddy.
Anyway let’s get to work.
You will need beef, radish, dried sea kelp, Korean soy sauce, garlic, leek, sesame oil, pepper, and sweet rice wine(not shown in the photo, sorry!)
Set a side.
Do not remove all the fat from the meat. This is such a simple soup with only a few ingredients so you need the fat to bring out the flavor.
Now I can imagine your wondering face that if the Korean soy sauce is the same typical soy sauce as Kikoman’s. Unfortunately it is not.
It has pungent flavor than regular soy sauce.
IMPORTANT: The beauty of this soup is it’s clarity of broth and the regular soy sauce will make it look unattractive. The attractive look is very important these days, you know!
blah blah blah…
You can substitute it with rice wine and pinch of sugar.
He will shyly reveal his snow-white skin underneath.
Cut him into about 1 1/2″ high disks.
Then just slice him into whatever size you want but keep him about 1/4″ thick.
Slice both white and light green part from the leek.
Heat a little oil in the pot over medium heat and saute the beef until it gets all browned.
Save the kelp for garnish.
Add the radish slices to the pot and bring the soup to boil.
It is scum and you need to remove it to make clean soup.
Just use a spoon and scoop up as much as you can.
Let it simmer for about 20minutes or until the radish gets very soft and tender.
Add some salt, lots of pepper, a little more garlic if you need.
Add the leek at last and turn off the heat.
Serve with fresh hot rice. Any side dish(반찬, Ban-chan) you need is Kimchee.
Then look through your photo album or photo library,
I promise that you will find something there put a smile on your face.
My son, the toothless, had his 7th birthday last week.
I call him toothless because he is toothless on the front.
Very moist chocolate cake with decadent frosting made with sour cream.
A pet dragon!
Because I’d really like to train one myself…
Hope your day is great like mine.
Beef Radish Soup
Note : Garnish with sliced sea kelp and green onion.