Moo guk: Korean radish soup recipe (무우국)

White and juicy daikon radish gently boiled into a still crunchy softness - that is the highlight of moo-guk (무우국) the Korean radish soup. Don't even get started on phallic connotations: in soup, daikon ends up chopped to bite-size chunks!

1. Cut 50 g of lean beef or chicken into thin stripes.
2. Marinate them in a 1 tsp of sesame oil and some freshly ground black pepper.
   
3. Peel half a daikon (aka, mooli or Chinese white radish) and cut into bite-size chunks.
4. Stir-fry the beef in a well heated pot, then add the daikon and stri-fry a couple more minutes.
5. Add 3 cups of water - and, if you so wish, a handful of pre-washed bean sprouts and /or half a chopped leek - and bring to a boil.
6. Reduce the fire and allow to simmer for 5-6 minutes.
7. Serve with a wee drizzle of sesame oil and a sprinkle of freshly ground black pepper.

Serve as a starter or an accompaniment to a Korean main dish such as jaeyuk bokkeum (spicy pork stew).