Instant Pot Beef Cabbage Radish Soup
Korean Beef Cabbage Radish Soup for the Instant Pot! Hearty with lots of vegetables. Seasoned with lots of garlic and little bit of spicy. Perfect winter soup for your whole family!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz beef stew meat ((cut thin))
- 3 cups radish ((cut into squares))
- 1 lb small green cabbage ((aka seoul cabbage / put baechu / 풋배추))
- 4 oz soybean sprouts ((kongnamul 콩나물))
- 1 bunch green onions
- 8 cups water
- 3 Tbsp garlic ((chopped))
- 2 Tbsp Korean soy sauce for soup ((gukganjang / 국간장))
- 1 1/2 tsp Sea Salt (Trader Joe's) ((or more to taste))
- 1/2 Tbsp Korean red chili pepper ((고추가루 / gochukaru))
- 1 Tbsp sesame oil
- 1 tsp garlic powder
Instructions
- 1
Peel and cut radish into squares. See above for detailed tips on how to cut Korean radish.
- 2
Cut beef stew meat (usually comes in large cubes) into thin slices.
- 3
Tear off small green cabbage leaves, wash them and let them drain.
- 4
Cut cabbage leaves into 3 inch lengths.
- 5
Rinse soy bean sprouts and drain.
- 6
Cut green onions into 3 inch pieces.
- 7
Turn your Instant Pot to Saute and add 1 Tbs sesame oil.
- 8
Sautee radish squares for 1-2 min.
- 9
Add beef slices to IP and also gukganjang and gochukaru.
- 10
Saute beef and radish for 2 min or so until all beef pieces are cooked.
- 11
Add 8 cups water, cabbages, green onions, soybean sprouts and chopped garlic.
- 12
Add salt, garlic powder and close lid.
- 13
Select Soup program. Timer should say 15 min but reduce time to 10 min.
- 14
When done, release steam naturally if you have time. Otherwise, you can manually release the steam.
- 15
Mix with a ladle and serve with rice. Also, depending on your preference, you can add more salt and gochukaru (red chili powder) to taste.