Grandpa's Korean soup

50 mins
Serves 6
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Directions

  1. 1In a large pot, add the daikon radish, salt, and 4 cups of water.
  2. 2Bring to a boil, then cover and simmer for 5 minutes.
  3. 3Add the scallions and the remaining 6 cups of water.
  4. 4Bring back to a boil and cook uncovered over medium heat for 5 more minutes.
  5. 5Add the chuck roast and garlic.
  6. 6Cook over medium heat for another 5 minutes.
  7. 7In a small bowl, whisk the gochujang and gochugaru with 1/2 cup hot broth from the pot until combined, then pour it into the soup.
  8. 8Cook for 2 to 3 minutes.
  9. 9Add the bean sprouts, sugar, and soy sauce.
  10. 10Bring the soup to a gentle boil, then turn off the heat.
  11. 11Slowly drizzle in the beaten eggs in a thin stream and let them sit on the surface for 2 to 3 minutes to set, then gently stir them in.
  12. 12Stir in the vinegar, then taste and add more salt if needed.
  13. 13Cover and let sit for 5 minutes before serving.

Ingredients

  • 1 lb Daikon Radish
  • 1 Tbsp Kosher Salt
  • 2 tsp Kosher Salt
  • 10 Cups Water
  • 1.5 lb Scallions
  • 1 lb Chuck Roast
  • 5 Cloves Garlic
  • 0.25 Cup Gochujang
  • 2 Tbsp Gochujang
  • 1 Tbsp Gochugaru
  • 1 tsp Gochugaru
  • 12 oz Bean Sprouts
  • 1 Tbsp Sugar
  • 3 Tbsp Soy Sauce
  • 8 Eggs
  • 1 Tbsp White Vinegar
  • Warm Cooked White Rice

Equipment

large potknifechopping boardmeasuring cupsmall bowlwhiskladle

Tips

  • For a collection of more family recipes, check out Maxi's Kitchen cookbook.
  • Serve the soup on its own or with warm white rice dipped in the broth.