Nourishing Korean Beef Radish Soup (Kom Tang)
Nourishing Korean Beef Radish Soup, also known as Kom Tang, is a traditional dish celebrated for its wholesome benefits and comforting flavors. This savory soup combines tender beef cubes and sweet daikon radish, simmered for hours to extract deep, rich flavors and nutrients. Renowned in Korean culture for its health properties, it's often consumed to promote vitality and recovery, making it an excellent choice for those healing after surgery or for expectant mothers. The addition of garlic and green onions enhances the broth, while precooked Chinese egg noodles provide a delightful texture. Enjoy this heartwarming soup with family or friends for a nourishing meal that warms both the body and soul.
N/A
Servings
200
Calories
7
Ingredients
Ingredients
Boneless beef cubes
1 1/3 lbs (trimmed and cut into cubes)
Daikon radish
1 (cut in half, without the top)
Large green onion
1 (sliced into rings)
Garlic cloves
5 (minced)
Precooked Chinese egg noodles
1/4 lb (ready to heat)
Salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Instructions
1
In a large Dutch oven, add 8 cups of cold water, and then carefully place the boneless beef cubes and halved daikon radish into the pot. Bring the mixture to a boil over medium-high heat.
2
Once boiling, reduce the heat to low and allow the broth to simmer uncovered for about 1 hour. This slow cooking process helps to tenderize the beef and meld the flavors.
3
After the hour has passed, carefully remove the meat and radish from the pot using tongs. Skim off any excess fat that has formed on the surface of the broth with a ladle. Once cooled slightly, slice the beef into thin strips against the grain, and cut the radish into 1/4-inch thick slices.
4
Return the sliced beef, radish, and minced garlic to the broth. Stir gently and bring the pot back to a boil.
5
Add the precooked Chinese egg noodles into the boiling broth and cook until heated through, approximately 3–5 minutes.
6
While the noodles are cooking, slice the green onion into rings. Once the noodles are ready, check the seasoning and adjust with salt and freshly ground black pepper to taste. Serve hot, garnished with the fresh green onion slices.
Nutrition Information
7.5g
Fat
15g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kom Tang?
Kom Tang is a traditional Nourishing Korean Beef Radish Soup celebrated for its wholesome benefits and comforting flavors.
What are the primary benefits of this Korean Beef Radish Soup?
It is renowned for its health properties, promoting vitality and recovery, making it excellent for post-surgery healing or expectant mothers.
How much beef is required for this recipe?
The recipe calls for 1 1/3 lbs of boneless beef cubes, trimmed and cut into cubes.
What type of radish is used in Kom Tang?
The recipe uses one daikon radish, cut in half without the top.
How many cups of water should be used for the base?
You should use 8 cups of cold water.
How long does the beef and radish need to simmer?
The mixture should simmer uncovered for approximately 1 hour over low heat.
What is the purpose of simmering the broth uncovered?
Slow cooking uncovered helps to tenderize the beef and meld the flavors together effectively.
How should the beef be sliced after simmering?
The beef should be sliced into thin strips against the grain.
What is the recommended thickness for the radish slices?
The radish should be cut into 1/4-inch thick slices.
How do I remove excess fat from the broth?
You can use a ladle to skim off any excess fat that forms on the surface after the initial simmering.
When is the garlic added to the soup?
The minced garlic is added back to the broth along with the sliced beef and radish before bringing it back to a boil.
How many garlic cloves are needed?
The recipe requires 5 minced garlic cloves.
What type of noodles are used in this dish?
The recipe uses 1/4 lb of precooked Chinese egg noodles.
How long do the Chinese egg noodles take to cook?
They should be cooked in the boiling broth for approximately 3 to 5 minutes until heated through.
How should the green onion be prepared?
The green onion should be sliced into rings to be used as a garnish.
What final seasonings are used?
The soup is seasoned with salt and freshly ground black pepper to taste.
What is the calorie count for this soup?
Each serving contains approximately 200 calories.
How much protein does this soup provide?
This recipe provides 17.5g of protein per serving.
What is the fat content of the recipe?
The fat content is 7.5g per serving.
How many carbohydrates are in a serving?
There are 15g of carbohydrates per serving.
What cooking vessel is recommended for this recipe?
A large Dutch oven is recommended for preparing this soup.
What flavor profile does the daikon radish provide?
The daikon radish provides a sweet and savory element that enhances the rich beef broth.
Is this recipe considered a hearty meal?
Yes, it is described as a hearty and heartwarming meal that warms both the body and soul.
How many total ingredients are in this recipe?
There are 7 main ingredients: beef, radish, green onion, garlic, egg noodles, salt, and pepper.
Is the beef added to cold or boiling water initially?
The beef and radish are added to 8 cups of cold water and then brought to a boil.
Can I adjust the salt and pepper?
Yes, salt and pepper should be adjusted to your personal taste at the end of cooking.
What is the texture of the Chinese egg noodles?
The noodles provide a delightful texture to the savory broth.
Is this dish part of Korean cuisine?
Yes, it is a traditional dish from Korean cuisine.
What should be done with the beef and radish before slicing?
They should be removed from the pot with tongs and allowed to cool slightly before slicing.
How is the soup served?
It should be served hot, garnished with fresh green onion slices.