Malgun Chang Kuk (Clear Turnip Soup)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound lean beef (shoulder, shin or flank) 1 cup cut Chinese turnip 1 scallion
1 clove garlic 4 cups beef stock 1 teaspoon soy sauce
1 tablespoon salt



1 Shred the beef into 2-inch lengths. Peel the turnip, cut it into 2-inch pieces, then slice. Cut the scallion into 2-inch lengths and mince the garlic.
2 Bring the stock to a boil. Add the beef and bring to a boil a second time. Skim off the froth and add the turnip, scallion, garlic, soy sauce and salt. Lower the flame and simmer for 30 minutes.
3 VARIATIONS: For a rich turnip soup, follow the procedure for rich soups. Heat 1 tablespoon sesame oil in a heavy bottomed pot and brown the meat. Add the turnip, scallion and garlic. Add the soy sauce and salt, then the stock. Bring the soup to a boil. Simmer for 20 minutes.

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