Korean Radish Soup (무국)


1 Beef Shank Bone in Chuck

8 Cups Water

1/2 Medium Korean Radish

2 Scallions, chopped to about one inch

1 tbsp Minced Garlic

Salt & Black Pepper to Taste


1. A) Soak your beef shank for about an hour, allowing the blood to drain. Drain the water and rinse. Pour about 8 cups of water over the beef shank and boil on high for a few minutes and reduce heat to medium and allow to cook for about an hour or so. Take the meat out, discard bone and chop up the beef and set aside. B) Chop the radish as thick or an thin as you would like (but not too thin). C) Add to soup along with the scallions, garlic and meat. allow to simmer until radish is tender. Add salt & pepper to taste.