Spicy Beef and Radish Soup - Rendering Chili Oil First Takes the Heat to Another Level

Steps

1. 1

   Cut the radish into 0.7~0.8cm thick square pieces, halve the green onion lengthwise and cut into large pieces, and thinly slice the cheongyang chili peppers.

2. 2

   Add 1 tbsp cooking oil and 2 tbsp sesame oil to a pot, add the radish and beef, and stir-fry until the meat is cooked.

3. 3

   Reduce to the lowest heat or turn off the flame, add 3 tbsp gochugaru, and stir-fry to render the chili oil.

4. 4

   Pour in 1.5L of water and raise to high heat.

5. 5

   Season with 2 tbsp soup soy sauce, 1 tbsp minced garlic, and 1 tbsp anchovy fish sauce.

6. 6

   When the broth boils, add bean sprouts, green onion, and cheongyang chili peppers, cover, bring to a quick boil, then adjust salt to taste.