If you’re seeking a comforting bowl of nostalgia that manages to be both hearty and soul-soothing, Beef Soup with Carrots and Radish is your ticket to pure home-cooked joy. This classic soup features tender beef simmered to perfection, sweet carrots, earthy daikon radish, and a clear savory broth with delicate aromatics. Warm and welcoming on a chilly evening or just right for a nourishing lunch, this soup marries melt-in-the-mouth meat with a light, clean flavor profile that highlights every ingredient. Whether you crave something simple and deeply satisfying or want to introduce friends to a staple of Asian comfort food, Beef Soup with Carrots and Radish deserves a permanent spot in your recipe rotation.
Ingredients You’ll Need
Part of the beauty of Beef Soup with Carrots and Radish is how a handful of everyday ingredients come together to create a rich, memorable meal. Each component has a critical role in building the flavor, texture, and color that make this dish so special.
- Beef shank or stew beef with bone: The bone imparts incredible depth and richness to the broth, while beef adds protein and satisfying texture.
- Water: The essential base for your broth, allowing all flavors to meld and intensify during simmering.
- Carrots: They bring sweetness and a lovely pop of orange color, balancing the savory notes.
- Daikon radish: This mild radish is classic here, providing earthiness and an almost buttery bite as it simmers.
- Onion: Creates aromatic depth and rounds out the broth with a subtle sweetness.
- Garlic: Just a few smashed cloves add warmth and savory complexity throughout the long simmer.
- Soy sauce: Delivers umami and saltiness, tying together the flavors while deepening the soup’s color.
- Sesame oil: Just a hint at the end infuses the broth with nutty fragrance and a touch of richness.
- Salt and pepper: A must for bringing the whole soup into balance — season to your liking at the end.
- Chopped green onions (optional garnish): They finish the soup with a vivid freshness and pretty touch of green.
How to Make Beef Soup with Carrots and Radish
Step 1: Start the Broth
Put your beef shank or stew beef with bone into a large pot, pour in the water, and bring everything to a rolling boil over high heat. As the pot comes up to temperature, you’ll notice some foam or impurities rise to the surface — simply skim those away to ensure a cleaner tasting, clearer broth. Once you’ve done a quick skim, reduce the heat and let the beef gently simmer.
Step 2: Add Aromatics and Simmer
Drop in the quartered onion and smashed garlic cloves. Lower the heat to medium, cover the pot, and let it all gently simmer for about 1 to 1.5 hours. This unhurried simmering softens the beef to fork-tender perfection while allowing the flavors to deepen. Don’t rush this step — cozy soup magic happens here!
Step 3: Separate and Slice the Beef
Once the beef is perfectly tender, use tongs to carefully remove it from the pot. Let it cool for a few minutes before slicing or shredding it into bite-sized pieces. Cutting the beef now means every spoonful of your Beef Soup with Carrots and Radish will have just the right amount of meat.
Step 4: Add Carrots and Radish
Return the beef pieces to the simmering pot. Now add your thick-sliced carrots and chunky daikon radish to the bubbling broth. Let them cook for another 25 to 30 minutes until both are soft yet still hold their shape. This is when the vegetables soak up all those savory, meaty flavors.
Step 5: Season the Soup
With the beef and veggies tender, it’s time to season. Stir in soy sauce and a splash of sesame oil, then add salt and pepper to taste. Give it a little taste and adjust the seasoning if needed. You can also fish out the onion and garlic if you want a clearer soup — or leave them in for extra flavor as you serve.
Step 6: Serve Hot
Ladle your steaming Beef Soup with Carrots and Radish into bowls. Finish each bowl with a sprinkling of chopped green onions for a fresh, vibrant note. Get ready to enjoy pure comfort in every bite!
How to Serve Beef Soup with Carrots and Radish
Garnishes
The classic finish for Beef Soup with Carrots and Radish is a handful of freshly chopped green onions. For extra color or spice, add a sprinkle of red chili flakes or a few toasted sesame seeds on top. These simple garnishes provide a lovely fragrance and just the right finishing touch.
Side Dishes
This soup pairs beautifully with a simple side of steamed white rice, which soaks up all that rich broth. For a more Korean-inspired table, serve plenty of kimchi or assorted pickled vegetables alongside to cut through the softness and add a satisfying crunch.
Creative Ways to Present
If you’d like to elevate the look (and taste) of your Beef Soup with Carrots and Radish, consider serving it in individual clay pots or donabe for a rustic, restaurant-inspired feel. Add a dash of chili oil or drop in a few enoki mushrooms for an unexpected twist, or serve with small dipping bowls of soy sauce mixed with sliced chilies.
Make Ahead and Storage
Storing Leftovers
Let any leftover Beef Soup with Carrots and Radish cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. The flavors deepen even further overnight, making for an even more robust bowl the next day!
Freezing
This soup freezes surprisingly well. For best results, portion cooled soup into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 2 months. To preserve optimal vegetable texture, try to thaw and reheat gently.
Reheating
To reheat, simply bring the soup up to a simmer in a saucepan over medium heat. If frozen, thaw overnight in the refrigerator or gently reheat straight from frozen, covered, over low heat and stir occasionally to prevent sticking. Adjust seasoning again just before serving; this brings everything back to life.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! Beef shank with bone creates the richest broth, but you can also use brisket, short ribs, or stew beef. Just aim for a cut that has some fat and connective tissue, which will break down beautifully with long, slow simmering.
Is it okay to omit the soy sauce for a gluten-free version?
Yes! Simply substitute tamari or a certified gluten-free soy sauce to keep your Beef Soup with Carrots and Radish suitable for gluten-free guests. You’ll still get that key salty and umami element essential to the flavor.
I don’t have daikon radish. What can I use instead?
If you can’t find daikon, try regular red radishes, turnips, or even parsnips. While the flavor will shift slightly, each offers its own tender texture and sweetness that works well in this comforting broth.
How do I make this soup even more flavorful?
Consider simmering the broth a little while longer, or making it a day in advance and refrigerating overnight. This extra time allows flavors to meld and makes skimming off excess fat a breeze. You can also add a dried chili or a piece of ginger for a subtle twist.
Can I make Beef Soup with Carrots and Radish in a slow cooker?
Yes, the slow cooker is fantastic for this recipe! Start by simmering the beef and aromatics for 6–8 hours on low, then add the carrots and daikon for the final hour until they’re tender. It’s practically effortless and yields tender, deeply flavored results.
Final Thoughts
There’s something universally comforting about a steaming bowl of Beef Soup with Carrots and Radish, and once you make it, you’ll see why it’s a household favorite everywhere from Seoul to your own kitchen. It’s hearty without being heavy, nourishing, and truly soul-warming. I hope you give this recipe a try and make it your own family tradition!
Print
Beef Soup with Carrots and Radish Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Beef Soup with Carrots and Radish is a hearty and comforting Asian-inspired dish that features tender beef, sweet carrots, and daikon radish in a flavorful broth. Perfect for a cozy meal on a chilly day!
Ingredients
Beef Soup:
- 1 1/2 pounds beef shank or stew beef with bone
- 8 cups water
Vegetables:
- 2 large carrots, peeled and cut into thick slices
- 1 large daikon radish, peeled and cut into chunks
- 1 small onion, quartered
- 3 cloves garlic, smashed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Prepare Beef: In a large pot, add the beef and water. Bring to a boil, then simmer for 10 minutes. Skim off foam.
- Cook Beef: Add onion and garlic, cover, and simmer for 1 to 1.5 hours until beef is tender. Cut beef into pieces.
- Add Vegetables: Return beef to pot. Add carrots and radish, simmer for 25–30 minutes until soft.
- Season and Serve: Stir in soy sauce, sesame oil, salt, and pepper. Remove onion and garlic. Garnish with green onions.
Notes
- For deeper flavor, make the broth a day ahead and refrigerate overnight to remove excess fat.
- This soup pairs well with steamed rice or kimchi for a traditional Korean-inspired meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
