Instant Pot Sourdough Korean Beef Radish Soup with Scallion Bread Strips

Name: Instant Pot Sourdough Korean Beef Radish Soup with Scallion Bread Strips
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb (680 g) beef brisket or chuck roast, well-marbled, cut into 1½-inch cubes, patted dry; 2 tbsp (30 ml) neutral oil (vegetable or canola); 1¼ lb (570 g) daikon radish, peeled and cut into 1-inch cubes; 1 whole yellow onion, medium, halved (skin left on for added depth); 6 cloves (30 g) garlic cloves, minced; 2 tbsp (12 g) gochugaru (Korean red chili flakes); 3 tbsp (50 g) gochujang (Korean red chili paste); 3 tbsp (45 ml) soy sauce (use low-sodium if preferred); 6 cup (1440 ml) beef broth (low-sodium); 2 cup (480 ml) water; 1 2-inch piece (5 g) kombu (dried kelp strip, optional but adds umami) (optional); 2 tbsp (30 ml) sesame oil (toasted); 4 whole (30 g) scallions (green onions), white and light green parts minced, dark green parts reserved for garnish; 2 tbsp (18 g) sesame seeds (white or black), toasted (optional); 6 oz (170 g) sourdough bread loaf (day-old or slightly stale is ideal), cut into ½-inch-thick strips (about 5 inches long and 1 inch wide); 2 tbsp (28 g) unsalted butter, softened, at room temperature; to taste kosher salt; to taste ground black pepper

From the MyKitchenBank Kitchen

A hearty fusion soup combining Korean beef and daikon radish flavors with crispy sourdough and scallion bread strips cooked in a pressure cooker. The beef becomes tender in minutes, infused with gochugaru, gochujang, and sesame, while thick-cut sourdough strips toast golden and crispy to serve alongside or in the bowl.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 servings (about 8 cups soup + bread strips)

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Ingredients

4 servings

For the soup
1½ lb (680 g) beef brisket or chuck roast, well-marbled, cut into 1½-inch cubes, patted dry
2 tbsp (30 ml) neutral oil (vegetable or canola)
1¼ lb (570 g) daikon radish, peeled and cut into 1-inch cubes
1 whole yellow onion, medium, halved (skin left on for added depth)
6 cloves (30 g) garlic cloves, minced
2 tbsp (12 g) gochugaru (Korean red chili flakes)
3 tbsp (50 g) gochujang (Korean red chili paste)
3 tbsp (45 ml) soy sauce (use low-sodium if preferred)
6 cup (1440 ml) beef broth (low-sodium)
2 cup (480 ml) water
1 2-inch piece (5 g) kombu (dried kelp strip, optional but adds umami) (optional)
For serving
2 tbsp (30 ml) sesame oil (toasted)
4 whole (30 g) scallions (green onions), white and light green parts minced, dark green parts reserved for garnish
2 tbsp (18 g) sesame seeds (white or black), toasted (optional)
For the bread strips
6 oz (170 g) sourdough bread loaf (day-old or slightly stale is ideal), cut into ½-inch-thick strips (about 5 inches long and 1 inch wide)
2 tbsp (28 g) unsalted butter, softened, at room temperature
to taste kosher salt
to taste ground black pepper

Equipment (9)

Instant Pot (6-quart or larger)
Large cutting board
Sharp knife
Paper towels
Cast-iron skillet or heavy-bottomed pan (10-inch)
Wooden spoon or silicone spatula
Instant Pot trivet rack (included)
Tongs
Small bowl for mixing sesame oil and scallions

Steps

Before you start

Pat the beef dry with paper towels for better browning
Cut the daikon into uniform 1-inch cubes so they cook evenly
Have the Instant Pot on hand with a trivet rack
Slice the sourdough bread into ½-inch-thick strips ahead of time

1
Sear the beef
- Set the Instant Pot to the SAUTÉ function (medium-high heat).
- Once the display says HOT, add 1 tbsp (15 ml) of neutral oil.
- Working in batches to avoid crowding, add the beef cubes in a single layer and let them brown undisturbed for 2–3 minutes on each side.
- Transfer browned beef to a clean plate.
- This step builds deep, savory flavor.
- Don't worry about cooking the beef through—it will finish pressure cooking.
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Ready when: Beef is deep brown on all surfaces
Tip: Dry beef first so it browns rather than steams. Don't move pieces around—let them sit undisturbed for a rich crust.
2
Cook aromatics and paste
- Reduce heat to medium.
- Add the remaining 1 tbsp (15 ml) oil to the pot.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add the gochugaru and stir constantly for 30 seconds to toast and bloom the chili flavor.
- Then add the gochujang paste and stir for 1 minute, breaking it up and mixing it thoroughly with the oil and garlic.
- This blooming step unlocks the full depth of Korean flavors.
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Ready when: Paste is fragrant and slightly darkened, oils are infused with color
Tip: Watch closely so the chili doesn't scorch. If it smells sharp or burnt, discard and start this step over.
3
Deglaze and build broth base
- Pour in the soy sauce (3 tbsp / 45 ml) while stirring, scraping any flavorful browned bits from the bottom of the pot.
- Then add the beef broth (6 cups / 1440 ml) and water (2 cups / 480 ml), stirring to combine.
- If using kombu, add it now.
- Return the seared beef and any accumulated juices to the pot and stir gently.
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Ready when: Liquid is mixed and beef is submerged
Tip: Scrape the bottom of the pot thoroughly to release all flavorful browned bits. This adds richness to the broth.
4
Pressure cook the beef
- Lock the Instant Pot lid in place, set the vent to SEALING, and close the pressure valve.
- Press the PRESSURE COOK or MANUAL button and set the cooking time to 20 minutes at high pressure.
- The pot will take about 5–8 minutes to reach pressure before cooking begins.
- Do not open or check the pot during this time.
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Ready when: Pin drops and pot reaches full pressure; timer counts down 20 minutes
Tip: Don't manually release pressure early. The residual heat continues cooking the meat to perfect tenderness.
5
Release pressure and add daikon
- When the 20-minute timer ends, switch the vent to VENTING to quick-release pressure.
- Wait about 1 minute for the pressure to fully release, then carefully remove the lid, tilting it away from you to avoid steam burns.
- The beef should be very tender and easily pierced.
- Stir in the diced daikon radish (1.25 lb / 570 g) and the onion halves.
- Lock the lid again, set to high pressure for 5 minutes.
- The quick pressure release method prevents mushiness.
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Ready when: Daikon is fork-tender and translucent at edges
Tip: Daikon radish releases water as it cooks, concentrating the broth's flavors. Don't skip it or overcrowd it.
6
Final pressure release and seasoning
- When the second pressure timer ends, quick-release the pressure again by switching the vent to VENTING.
- Carefully remove the lid.
- Remove and discard the kombu and onion halves.
- Taste the broth and adjust seasoning with salt and ground black pepper.
- The gochugaru and gochujang are already quite salty, so go slow—you can always add more.
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Ready when: Broth is deeply flavored and beef is melt-in-mouth tender
Tip: Taste before adding salt. Korean condiments are already salty, so you may need very little additional salt.
7
Toast the bread strips
- While the soup cooks its final 5 minutes, prepare the bread.
- Mix the softened butter (2 tbsp / 28 g) with the minced white and light green parts of the scallions (from about 4 scallions / 30 g).
- Heat a 10-inch cast-iron skillet over medium-high heat.
- Once hot, arrange the sourdough strips in a single layer and toast for 2–3 minutes until golden and crispy on the first side.
- Brush the cooked side lightly with the scallion butter, then flip and toast the other side for 1–2 minutes until golden.
- Transfer to a plate and brush the second side with scallion butter as well.
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Ready when: Bread strips are golden brown and crispy, butter is slightly browned
Tip: Use day-old or stale sourdough so it crisps up rather than turning soggy. Fresh bread will absorb butter and become soft instead of crunchy.
8
Finish and serve
- Ladle the soup into bowls, distributing the beef, daikon, and broth evenly among them (about 2 cups / 480 ml per bowl).
- Drizzle each bowl with ½ tbsp (7.5 ml) of toasted sesame oil.
- Sprinkle with reserved dark green scallion tops and toasted sesame seeds if using.
- Serve the crispy sourdough bread strips on the side for dipping, or break them into the bowl just before eating.
- The bread will soften slightly from the hot broth but retain some crispness.
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Ready when: All components are plated and ready
Tip: Serve immediately while the soup is steaming hot and bread is still crispy. If any bread gets soft, toast again in a dry skillet for 30 seconds.

Good to know

Tips

Gochujang and gochugaru contain salt and fermented umami; taste the broth carefully before adding kosher salt. Oversalting is a common mistake with Korean condiments.
If your Instant Pot has a lower wattage, the pot may take longer to reach pressure (up to 10 minutes). This is normal; the cooking time starts only after pressure is reached.
Day-old sourdough is crucial for the bread strips. Fresh bread will turn soggy no matter how much you toast it. If you only have fresh bread, slice and leave it uncovered at room temperature for 4–6 hours to stale it.
The daikon will release mild-flavored liquid as it cooks. This is desirable—it dilutes the broth slightly and prevents it from becoming too intense, balancing the heat and salt.

Make ahead

Prepare the beef, daikon, garlic, and scallions up to 8 hours ahead; store in separate containers in the fridge. You can also prepare the sourdough bread strips up to 4 hours ahead and store them in an airtight container (they'll soften slightly but can be re-crisped in a skillet for 30 seconds before serving). The full soup can be made 1 day ahead, stored in the fridge, and gently reheated on the stovetop over medium heat, stirring occasionally, until steaming (about 10 minutes). Toast the bread strips fresh before serving for best texture.

Storage & reheating

Refrigerate the soup in an airtight container for up to 4 days. Do not store the bread strips in the soup—keep them separate in an airtight container for up to 2 days (re-crispen in a dry skillet or toaster oven at 375°F / 190°C for 2–3 minutes before serving). Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over medium heat, stirring occasionally. Do not freeze the bread strips. To reheat, bring the soup to a simmer, taste and re-season if needed (gochujang can mellow over time), and prepare fresh bread strips or re-crisp stored ones.

Substitutions

daikon radish → turnips, parsnips, or waxy potatoes (cut to same size). Daikon's mild, slightly sweet flavor is ideal, but turnips provide similar texture. Potatoes will make the broth starchier; adjust broth amount if using them.
gochujang (Korean red chili paste) → sriracha or sambal oelek mixed with 1 tbsp miso paste. Gochujang is fermented and complex; sriracha alone is thinner and less savory. Mix with miso to approximate the depth.
beef brisket or chuck roast, well-marbled → beef chuck roast, short ribs, or lamb shoulder. Any well-marbled, tough cut that benefits from long, moist cooking will work. Adjust timing if using short ribs (may need 22–24 minutes).
sourdough bread loaf (day-old or slightly stale is ideal) → rustic white bread, ciabatta, or any crusty bread. Sourdough's tang complements Korean flavors, but any crusty bread will crisp up. Avoid soft sandwich breads, which absorb butter and won't stay crispy.