RECIPES OF KOREA

Ingredients

1 tbsp

5 cloves

1/2 cup

3/4 lb

4 cups

1 tbsp

1 tbsp

Vegetable oil

Garlic (peeled)

Chives pieces (3/4-inch)

Diakon radish (or potatoes or cabbage)

Beef or anchovy stock

Fermented soy bean paste (Toen-Jang)

Sesame oil

Salt (adjust to taste)

Freshly ground black pepper (adjust to taste)

1. In a stock pot, heat the vegetable oil over medium heat until hot, but not smoking
2. Add the garlic and chives (reserving some chives for garnish) and saute for 1 minute
3. Add the radishes and saute for 3 minutes, until they become transparent and fragrant
4. Put a tablespoon or so of the stock in a small bowl, stir in the Toen-Jang to dissolve it, and add it to the pot
5. Add the beef stock to the pot
6. Bring to a boil and boil gently for 5 minutes over medium heat
7. Just before serving, add the sesame oil and season with salt and pepper
8. Garnish with the remaining chives

Serve very hot with short grain white rice.