Life Outside the Inbox

I have been obsessed with Asian cuisine lately, especially Korean food (most likely because I’ve been watching 3 episodes of Running Man per night and they’re always eating delicious looking food). While most of their soups and stews are spicy and red, I opted for this simple Korean Radish and Ox Bone Soup. There’s a very similar soup in the Chinese culture that I’ve seen my mom make so I incorporated some of her recipe too. I also used a rice cooker to boil it for a longer period of time for more flavour, which turned out perfectly!

Ingredients

• 1 pound beef bones with meat (neck, ox tail – they all work)
• 1 medium size Korean radish
• 2 green onions, chopped
• 4  cloves of garlic, minced
• 2 tablespoons of fish sauce
• 1 medium white onion
• 5 dried shrimps
• 1 big handful of bean sprouts
• 1/2 cube of beef bullion
• 1 teaspoon salt
• 1 litre of water

Directions

1. Peel and slice the radish in 1 inch chunks
2. Chop, mince and slice the green onions, garlic and white onion
3. Put the radish, onion and garlic in a pot with 1 litre of water
4. In a separate pot, put in the beef bones with enough water to cover and bring the water to a boil. This gets rid of all the “gunk” from the bones.
5. Drain the gunk and add in the cleaned beef bones into the pot with the radish and other veggies
6. Add in fish sauce, salt and the dried shrimps. Cover and simmer for 1 hour on medium heat or press the soup setting on your rice cooker
7. Add in bean sprouts and beef bouillon. Boil until dissolved.
8. Taste and adjust for seasoning.

You’re all done and ready to taste. I had this soup with quinoa.