Prep 10 min·Cook 20 min

1. 1You're here
   Step 1.

   Cut the beef into bite-size pieces and pat with kitchen paper to soak up any blood. Mix with 1 tbsp of the soup soy sauce and half the garlic.

   200 g Thinly sliced beef (hotpot slices or thin frying steak)2 tbsp Korean soup soy sauce (guk-ganjang)3 cloves Garlic, minced

   Knife work
2. 2
   Step 2.

   Cut the mooli into thin squares about 3 cm across and 3–4 mm thick.

   400 g Mooli, peeled

   Knife work
3. 3
   Step 3.

   Heat the sesame oil in a large pot over medium heat and stir-fry the beef for 2 minutes until it is no longer pink. Add the mooli and stir-fry for 2 minutes more.

   1 tbsp Sesame oil200 g Thinly sliced beef (hotpot slices or thin frying steak)400 g Mooli, peeled

   4 minStir-fry
4. 4
   Step 4.

   Pour in the water and bring to the boil. Skim off the foam, then simmer for 12–15 minutes until the mooli is translucent and tender.

   1500 ml Water

   15 minSlow-simmer soup

   Wok-chan's tip鑊仔貼士

   Skimming the foam is what keeps the soup clear and clean-tasting.
5. 5
   Step 5.

   Season with the rest of the soup soy sauce and garlic, then salt to taste. Add the spring onions and a little black pepper and serve.

   2 tbsp Korean soup soy sauce (guk-ganjang)3 cloves Garlic, mincedto taste Salt2 stalks Spring onions, slicedto taste Black pepper