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Here are the ingridients that are required to prepare a appetizing Clear beef white radish soup:
- Use 500 gr of beef bones.
- Prepare 300 gr of beef cubes.
- Provide 4 cloves of garlic, mashed or grated.
- Get 1 of big white radish.
- Get to taste of Salt, pepper, fish sauce (2tsp), sesame oil (1tsp).
- Get of Spring onion.
- Use of Local celery for soup.
Done with the ingridients? Here are the sequences on preparing Clear beef white radish soup:
- Blanch the beef: Boil beef bones and beef cubes in water (just enough to cover them). Once the water boils, drain the beef and rinse the pot/beef from any impurities. This step will get us a clear soup/not cloudy..
- Fill the pot with clean water and boil the blanched beef bones/beef cubes and continue to cook until beef is tender. I used pressure cooker and it took me 40 minutes..
- Once beef is tender, put grated garlic, white radish, seasoning to taste. I put about 2 tsp fish sauce, 1 tsp sesame oil. Salt pepper, light soya sauce to taste.
- Put the white radish and cook until radish is soft. Additional 5 mins with pressure cooker.
- Garnish with spring onion and local celery. Ready to serve with white rice. Yum! So comforting!.
Korean radish, mu (무), tastes best during late fall and winter. They are juicy and slightly sweet. Buy one that is firm and heavy. I used a quick method that's common in Korean cooking to make a beef soup base. The result is a broth with deep flavors that deliciously complements the white radish.
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