Directions
- 1In a large pot, add the daikon radish, salt, and 4 cups of water.
- 2Bring to a boil, then cover and simmer for 5 minutes.
- 3Add the scallions and the remaining 6 cups of water.
- 4Bring back to a boil and cook uncovered over medium heat for 5 more minutes.
- 5Add the chuck roast and garlic.
- 6Cook over medium heat for another 5 minutes.
- 7In 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.
- 8Cook for 2 to 3 minutes.
- 9Add the bean sprouts, sugar, and soy sauce.
- 10Bring the soup to a gentle boil, then turn off the heat.
- 11Slowly drizzle in the beaten eggs in a thin stream and let them sit on the surface for 2 to 3 minutes to set, then gently stir them in.
- 12Stir in the vinegar, then taste and add more salt if needed.
- 13Cover and let sit for 5 minutes before serving.
Ingredients
- 1 lb Daikon Radish
- 1 Tbsp Kosher Salt
- 2 tsp Kosher Salt
- 10 Cups Water
- 1.5 lb Scallions
- 1 lb Chuck Roast
- 5 Cloves Garlic
- 0.25 Cup Gochujang
- 2 Tbsp Gochujang
- 1 Tbsp Gochugaru
- 1 tsp Gochugaru
- 12 oz Bean Sprouts
- 1 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 8 Eggs
- 1 Tbsp White Vinegar
- Warm Cooked White Rice
Equipment
large potknifechopping boardmeasuring cupsmall bowlwhiskladle
Tips
- For a collection of more family recipes, check out Maxi's Kitchen cookbook.
- Serve the soup on its own or with warm white rice dipped in the broth.
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