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  Clear Turnip Soup - (Malgun Chang Kuk)  
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Clear Turnip Soup - (Malgun Chang Kuk) - print recipe
0.3 kg lean beef (shoulder, shin or flank)
1 cup cut-up Chinese turnip
1   scallion
1   garlic clove
4 cup beef stock
1 tsp soy sauce
20 ml salt
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.

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.

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.

This recipe yields 4 servings.

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