Korean
For the broth:
✤4 quarts water
✤1 lb beef flank steak or brisket, quartered & patted dry
✤12 oz Korean radish or daikon, cut into 1½ in pieces
✤1 daepa (jumbo green onion), untrimmed, chopped coarse (~130g)
✤142g yellow onion, halved
✤1½ tbsp coarsely chopped fresh ginger
✤1½ tsp black peppercorns
✤2 bay leaves
For the soup:
✤9 cups of the homemade beef broth
✤170g shredded beef from broth
✤1½ lbs Korean radish or daikon, cut into 1-in strips and sliced crosswise
✤142g yellow onion, sliced 1/2-in thick
✤3 tbsp fish sauce
✤1 tsp salt
✤ black pepper, to taste
✤2 tbsp minced garlic
✤60g green onion, sliced thin
❖Bring the water to a boil in a large stockpot. Add all broth ingredients to the pot and return to a boil. Reduce heat to a vigorous simmer, cover, and cook 10 min. Reduce heat to a regular simmer and continue to cook, covered, until meat is tender, about 50 min.
❖Transfer beef to a cutting board, let cool, then shred. Set a fine-mesh strainer over a large bowl or container. Pour broth through strainer and discard any remaining solids. Cooled broth & beef can be refrigerated separately up to 3 days or frozen up to 1 month.
❖Bring the 9 cups broth to a boil in a covered, large stock pot. Stir in the radish, yellow onion, fish sauce & salt and return to a boil. Reduce heat to a simmer and cook until radish is tender, about 15 min.
❖Stir in the beef & garlic and return to a boil.
❖Turn off heat and stir in the green onions. Taste and adjust seasoning as necessary.
