A cherished family recipe for a hearty Korean soup featuring daikon radish, scallions, chuck roast, gochujang, and eggs. Perfect served with warm white rice.
1. In a large pot, add the daikon, salt, and 4 cups water. Bring to a boil, then cover and simmer for 5 mins. Add the scallions and the remaining 6 cups water, bring back to a boil, and cook uncovered over medium heat for 5 more mins.
2. Add the chuck roast and garlic. Cook over medium heat for another 5 mins.
3. In a small bowl, whisk the gochujang and gochugaru with 1/2 cup hot broth from the pot until combined, then pour it into the soup and cook for 2 to 3 mins.
4. Add the bean sprouts, sugar, and soy sauce.
5. Bring the soup to a gentle boil, then turn off the heat. Slowly drizzle in the beaten eggs in a thin stream and let them sit on the surface for 2 to 3 mins to set, then gently stir them in.
6. Stir in the vinegar, then taste and add more salt if needed. Cover and let sit for 5 mins before serving. Serve on its own or with warm white rice dipped in the broth. Enjoy!
