Spicy Radish Soup (Mu Guk) Hot Pot with Beef and Tofu

In a large pot or Dutch oven, heat sesame oil over medium heat. Add the beef and cook until browned, about 5-7 minutes.

Add the white parts of the green onions and garlic to the pot and cook for another minute until fragrant.

Add the sliced Korean radish and gochugaru to the pot. Stir well to coat the radish with the chili powder and cook for 2-3 minutes.

Pour in the beef broth (or water) and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the radish is tender.

Stir in the soy sauce and fish sauce (if using). Season with salt and pepper to taste.

Add the cubed tofu and enoki mushrooms (if using) to the soup. Cook for another 5 minutes, or until the tofu is heated through.

Stir in the green parts of the green onions before serving.

For hot pot style, transfer the soup to a hot pot on a portable burner. Keep the soup simmering and allow everyone to serve themselves.