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Broth for Radish Soup


The base to make broth for this weekend’s soup:

4-5 yellow onions, halved
1 bunch of green onions
10 garlic cloves
Knob of ginger about 1 tablespoon
Piece of dashima (Dried seaweed) - about the size of 2 adult hands
Large pot of water

Simmer all ingredients for one hour, remove vegetables while extracting leftover liquid gold by pressing down on the strainer, and your broth is ready for whatever you like.

To make radish soup, add cubed radish to this broth and simmer for about 50 minutes or until radish is tender but not mushy. Season with soy sauce and sea salt, and garnish with chopped scallions just before serving.



Koreans typically enjoy radish soup with steamed white rice and kim chi on the side.

For those who include meat in their diet, this base can be used to make Gal Bee Tang (갈비탕) which is made in the same way as radish soup but with short ribs that are cut in blocks at Korean grocery stores.

Here is a short video that shows how to make Gal Bee Tang:

Be sure to take heed of the steps that involve soaking and washing the meat, as well as skimming off impurities that rise to the surface of the broth.

If you wish to serve Gal Bee Tang along with the glass-like noodles that are made with sweet potato starch/flour, in addition to soaking the dried noodles in cold water, I suggest boiling them for 3-5 minutes just before adding to bowls for serving along with the soup.


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The radish soup sounds delicious but can you be more specific with the amount of water used to make the broth and soup and the weight of the radish used? Thank you!

You can find some helpful guidelines here, Rochelle (scroll down for English):