Our take on Korean soegogi muguk. Simmering a whole brisket with big pieces of daikon makes a clear, gently peppery broth. We ladle it over rice and pile on sliced brisket and soft radish.

Ingredients

For the soup

• 2 lb beef brisket
• 1 large daikon
• 1 onion
• 3 scallions
• 7 cloves garlic
• 1½ Tbsp whole black peppercorns
• 1 Tbsp salt, plus more to taste
• 3–4 quarts water
• 2 Tbsp fish sauce
• 2 Tbsp soy sauce

For serving

• Rice, cooked
• Scallions, sliced
• Sesame oil
• Kimchi
• Salt, for dipping

Instructions

1. Peel the daikon and cut it crosswise into two thick pieces. Peel and halve the onion, and trim and halve the scallions.
2. Cut the brisket into 2 to 4 large pieces that fit your pot.
3. Put the brisket, daikon, onion, scallions, garlic and peppercorns in a large stockpot. Pour in enough water to submerge everything (3–4 quarts) and add 1 Tbsp salt.
4. Cover and bring to a boil, then turn down to a gentle boil for 1 hour, skimming off any foam now and then.
5. Lift out the daikon and set it aside. Keep the pot covered and cook about 1 more hour, until the brisket is tender.
6. Fish out the onion, garlic and scallions and discard them.
7. Season the broth with the fish sauce and soy sauce, then salt to taste. Return the daikon to the pot to warm through.
8. Slice the brisket thinly and cut the daikon into ¼-inch half-moons.
9. Spoon rice into bowls, top with brisket and daikon, and ladle the hot broth over. Finish with scallions and a drizzle of sesame oil. Serve with kimchi and a little salt for dipping the beef.

Notes & substitutions

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