Beef Rice Soup

Sogogi Gukbap

Ingredients

• 8 oz Beef brisket (thinly sliced)
• 2 cups Cooked white rice
• 5 cups Beef broth
• ½ cup Korean radish (sliced)
• 3 cloves Garlic (minced)
• 1 tablespoon Soy sauce
• 2 stalks Green onion (sliced)
• to taste Salt

Instructions

1. In a pot, combine 5 cups beef broth with the sliced radish and minced garlic. Bring to a boil, then simmer for 15 minutes until the radish is translucent and tender.
2. Add the thinly sliced beef brisket to the broth. Cook for 10-15 minutes until the beef is tender and has released its flavor into the soup.
3. Season the broth with 1 tablespoon soy sauce and salt to taste. The broth should be clear and beefy.
4. Place 1 cup of cooked rice in each serving bowl. Ladle the hot beef soup with sliced beef and radish over the rice. Top with sliced green onion.

From K-Kitchen — koreanhomecook.com