Pork Radish Soup?

Many people may find this a bit unfamiliar, but when you make it properly, it becomes a delicious soup that tastes like a hearty meal when you're tired of beef radish soup.

When you think of radish soup, you usually think of beef, but using pork brings a different charm.

It has a rich and deep flavor, and the light and refreshing taste makes it great for breakfast or when you want something easy on your stomach.

Preparing the ingredients is not difficult.

You'll need about 400g of pork, and any cut is fine, whether it's pork neck, front leg, or back leg.

Using pieces that are cut into bite-sized chunks for stews is convenient.

Prepare about half a radish, cutting it into thick slices of about 1cm, not too thin.

Slice two green onions diagonally, and have minced garlic and minced ginger ready.

Ginger is optional, but adding it helps eliminate any unpleasant odor from the pork, resulting in a much cleaner taste.

To cook, start by lightly coating a pot with cooking oil or olive oil and sautéing the pork.

This step is crucial as it affects the flavor of the broth. Sautéing the meat first brings out its savory aroma.

Once the surface of the meat starts to turn white, add a tablespoon of soy sauce and sauté for another 2 minutes to enhance the flavor.

Next, pour in about 1.5 liters of water generously, and add the radish, green onions, and ginger.

Let it simmer on medium heat for about 30 minutes.

During the cooking, skim off any foam and oil that rises to the top to keep the broth clear and clean.

In the final stage, add the minced garlic and adjust the seasoning.

If the flavor is lacking, adjust with salt or dashida, and sprinkle a little pepper at the end.

At this point, if you taste it, you'll find the broth so refreshing that you'll want to serve it over rice right away.

If you want to try something a little different, you can add a generous amount of red pepper powder while sautéing the meat for a spicy kick.

This way, you can enjoy a spicy flavor in the style of Gyeongsangdo, making it perfect for a hangover remedy.

One important point is to cook the radish thoroughly.

It should be simmered until it becomes translucent for the refreshing flavor to properly infuse into the broth.

Going through this process will give you a much deeper and cleaner taste.

The ingredients are simple, but the final flavor is beyond expectations, so once you make it at home, it will become a soup you often crave.