Korean beef and daikon soup with rice

Ingredients

For 1 serving

• Beef shank120 g
• Daikon radish150 g
• Garlic1 clove
• Soy sauce1 tablespoon
• Sesame oil1 teaspoon
• Beef broth450 ml
• Spring onions1
• White rice65 g
• Black pepperto taste
• Saltto taste

Contains: gluten, soy, sesame, celery,

In season: October – March

Method

1. Slice the beef shin thinly; peel the daikon and cut into thin squares of about 3 cm; chop the garlic.
2. Heat the sesame oil in a pan over medium heat and fry the beef with the garlic for 2 minutes, until no longer red.
3. Add the daikon and stir for 1 minute, then pour in the beef stock and soy sauce, bring to the boil and skim off the foam.
4. Simmer gently for 25 minutes, until the daikon is translucent and the beef tender.
5. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain. Slice the spring onion.
6. Serve the soup with the spring onion and a grind of black pepper, with the rice alongside.