I used a quick method that’s common in Korean cooking to make a beef soup base. Korean radish, mu (무), tastes best during late fall and winter. The traditional way of making yukgaejang takes time and some effort. Add bean sprouts and simmer for 5 minutes more. See another method in my tteokguk (떡국) recipe. Immediately I was inspired to make the Korean beef radish soup my mother used to fix on those rainy days. Lower heat and simmer for 15-20 minutes, to let all the flavors meld. They are juicy and slightly sweet. Buy one that is firm and heavy. I like things simple even in the recipe. Moo-woo was and I was happy to see him again. And he now claims he is the master chef of this family soup because my daughter (who is our family’s taster) stated that as far as this Beef Cabbage Radish soup goes, Dad’s version is simply the BEST. Add spicy beef/Gosari/green onion mixture to soup and bring to a boil. If you are fond of spicy Korean beef soup (yukgaejang), you will love its chicken version but simplified. Sometimes something that might be insignificant to others can be your treasure in unexpected way. So here is my version of spicy Korean chicken soup … Over the years, the simplified Yukgaejang soup somehow morphed into this Korean Beef Cabbage Radish Soup that I’m sharing today. The clear sea kelp broth packed in flavor with tender beef and radish.