Really simple beef soup full of the umami of seaweed and the delicate sweetness from radish. This recipe is a combination of miyeok guk (Seaweed Soup) and Seogogi mugok (Beef radish soup). We served it with japanese rice, kimchi and Korean green peppers.

If you’re looking for the perfect soup recipe to try out this Korean Beef and Radish soup is gonna be your new favorite! My husband and I eat this soup whenever we find some good quality Korean radishes at the Asian market. It’s perfectly balanced with meat and vegetables and a little bit of crisp spice from the Serrano peppers.We love to enjoy this soup with some glass noodles, fresh rice and a side of kimchi.We always have some high quality salt and black pepper on the table for whenever we enjoy this soup because the salt amount varies from person to person, for example my in laws prefer their soup less salty but my husband and I prefer more salt.So it’s a good way for each person to customize their own soup.

I tried making my favorite yyukhoejang gukbap.Korean dried chili pepper is not that hot. If it's not hot enough for you, add Japanese ichimi togarashi chili pepper powder, or finely chopped fresh red chili peppers.☆Please adjust the amount of Dashida added to taste. Recipe by yunpy

My family used to eat at Shoney's when traveling because there weren't any near our home town and we loved the food. I really enjoyed their soup and salad bar and my favorite soup was their cabbage beef which I never saw in a can in the grocery store so I came up with my own recipe.This recipe tastes even better after it's been refrigerated over night. I put a few clean jars of this soup in the refrigerator while it's hot and store it for up to a week after making.You can use less broth if you want lower sodium but make sure you add water in place of it.

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

Needed something to go with Irish Soda Bread.

I wanted to enjoy a generous portion of spring cabbage since I had a lot lying around so I came up with the soup! The umami of the bacon, the sweetness of the cabbage and the miso are a perfect match!The big eaters in my family love this!The umami of the bacon and miso combined is really delicious. For 4 servings. Recipe by Wa-chan

I made this by referring to a recipe that my friend used a while ago on New Year's to make an egg soup with Korean rice cakes. She used Korean dashida to flavour the soup. Dashida was totally new to me at the time so I was really surprised by it.This Korean dish tastes really authentic due to the use of grated garlic and dashida (Korean beef stock)! You can use garlic chives instead of grated garlic and it will still taste great. Recipe by LazyHata

I been on an off eating This since before I got pregnant with my first son who is 12 now. While pregnant with him I lost 25lbs. This is a good soup to eat and lose weight and get full!

This soup is full of so much flavour but very little ingredients. It’s so easy! Enjoy the soup flavour without thinking about salt or chemicals!