Daikon and Celery Root Beef Soup

celery-muguk.JPG

This recipe is a slight variation of traditional muguk, which is basically this soup recipe without the celery. Celery is not a traditional Korean ingredient, but I just love the flavor it adds to a beef broth. It has a slight anise and grassy flavor that brightens up any dish.

This is a perfect pick-me-up soup, and I make this soup on days I want to break a long fast (long for me is only a whole day). And speaking of breaking a fast, this soup is definitely a breakfast kind of soup for Koreans. This a frugal dish that yields plenty, great for those on a keto meal plan (although Koreans serve this soup alongside a heaping bowl of white rice haha), and it is just plain delicious!

Prep time: 2.5 hours

Serves : 8 to 10

Ingredients

  • 2 cups thinly sliced daikon radish (~ 10 oz)

  • 1 cup finely chopped celery root (~5 oz)

  • 1 lbs bone-in beef shank

  • 1 leek

  • 2 garlic cloves, minced

  • 2 teaspoons light-bodied soup soy sauce (guk ganjang)

  • 9 cups water

  • sea salt and pepper

  • 1 tablespoon sesame oil

How to make it

1. In a medium stock pot, immerse beef shanks in water until they are barely covered. Bring to a rapid boil over medium high heat then discard the water immediately over a colander. This step allows for the soup to come out light and clear, as well as removing any impurities.

beekshanks.JPG

Rinse shanks under cool water to remove any scum. Wipe off any scum one the side of the pot, if any, with a clean paper towel.

2. In the meantime, prep your veggies. Also, check out my new rad cutting board for weird perfectionists like me. :D

First cut daikon into 1 inch thick rounds. Then lie them flat to slice into 1”x 1” squares that are 1/2 cm thick.

First cut daikon into 1 inch thick rounds. Then lie them flat to slice into 1”x 1” squares that are 1/2 cm thick.

Chop celery 1/2 cm thick. Aren’t they so cute?? They look like little hearts and boomerangs!

Chop celery 1/2 cm thick. Aren’t they so cute?? They look like little hearts and boomerangs!

Cut off the white section of the leek to add into soup. Then cut green sections into 1 inch long pieces.

Cut off the white section of the leek to add into soup. Then cut green sections into 1 inch long pieces.

3. Place the shanks back into stock pot then add in water, celery root, daikon, garlic and the white section of the leek. Add in about 1/2 tablespoon of salt and a few cracks of pepper (about 1/2 teaspoon).

I used white and pink peppercorns but feel free to use black pepper as well!

I used white and pink peppercorns but feel free to use black pepper as well!

4. Bring to a boil over medium high heat then lower to a gentle simmer for 15 minutes. Then using tongs, carefully take out the shanks onto a cutting board. Using a sharp knife and a kitchen towel, cut meat off the bone and return the bones to the soup. Cover the cuts of beef in a bowl covered in plastic wrap or in a lidded container and let rest until no longer piping hot (about 15 minutes). This prevents the beef from becoming too chewy or tough.

5. Add in green onions and 1 teaspoon of soy sauce into soup, skimming off any scum that’s come to the surface beforehand.

leeksinsoup.JPG

6. After letting the meat rest, cut into bite-sized pieces and place in a mixing bowl. Add in 1 teaspoon of soy sauce and sesame oil and mix well. Add the beef back into the simmering soup.

seasonedbeefshank.JPG

7. Allow the soup to simmer over low heat or gentle simmer for another 1.5 to 2 hours, partially covered. Beef shank is a tough cut of meat, so the longer you simmer, the better. Serve by itself or go Korean style and add in some rice and eat with some kimchi!

Enjoy!

xoxo,

Wavey.