This comforting soup is a recipe based on one that Joan Namkoong, author of “A Korean Kitchen,” ate while in Korea.

It starts with beef stock (homemade is best, she says), and includes daikon, leeks and shredded beef for a nourishing dish.

YUKKAEJANG (SPICY BEEF SOUP)
From “A Korean Kitchen” by Joan Namkoong (Mutual Publishing)

• 1/2 pound daikon (white radish)
• 3 leeks or 10 green onions
• 6 cups beef stock
• 2 cups cooked beef, shredded
• 1/2 onion, sliced
• 1 tablespoon minced garlic
• 3 tablespoons shoyu
• 2 tablespoons kochu karu (chili pepper powder)
• 2 teaspoons sesame oil

Peel daikon and cut into bite-sized pieces; you should have about 2 cups. Clean leeks, splitting in half lengthwise and rinsing well. Cut halves again lengthwise, then into 1-1/2-inch pieces crosswise. If using green onions, clean and cut into 1-1/2-inch pieces.

In large pot, heat stock. Add beef, radish, leeks, onion and garlic, and bring to a boil. Reduce heat and simmer 20 minutes. Add shoyu, kochu karu and sesame oil; simmer another 10 minutes.

Taste and adjust seasoning, adding salt if necessary. Serve with rice. Serves 4.

Nutritional information unavailable.

Find “A Korean Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., suite 210. Call Mutual Publishing at 732-1709.