Gyeongsang Spicy Beef, Radish and Sprout Soup (4 Servings)

Thinly slice radish and cut onion and green onions into larger pieces. Rinse sprouts and portion beef; use a separate raw-meat board.

Stir-fry beef and radish with 2 tbsp sesame oil and 3 tbsp gochugaru over medium heat. Splash in water to prevent scorching.

When radish turns translucent, add 2 L water, 3 tbsp soup soy sauce, 1 tbsp fish sauce and 1 tsp sugar. Add half the onion and green onion plus garlic; simmer until beef and radish soften.

Add sprouts and remaining onion and green onion; simmer until sprouts are fully cooked. Add remaining 1/2 tbsp sesame oil, pepper and salt to taste.