I had lots of beef stock leftover from the oxtail soup, so I decided to improvise. Bring beef stock to a boil, then add daikon radish (cut into thin squares). Cover and let simmer for about 20 minutes, then add scallions, cut into straws. Continue to simmer for about 5 minutes, then season to taste. Here, I added some Korean beef boullion powder (sogogi dashida), a Tbsp of Korean soybean paste (doen jang), and some freshly ground black pepper. Garnish with minced scallion greens (which adds a fragrant contrast) and serve with short-grain rice. (Jan. 2013)
Cooking Adventures 