Radish and Beef Soup

So very simple and so very good on chilly gray days. Most Koreans just throw all the ingredients into a pot, but I borrow a trick from the Western world and brown the meat a little bit in the sesame oil first. Next to the seaweed soup, this is one of the most comforting dishes I know. My grandmother used to use beef scraps in this peasant dish, but I like brisket—and we made it really luxurious by using a pound of meat!