Easy Korean Stew (Yukgaejang) with Bok Choy & Radishes

Directions

1. Rinse the bok choy, radish, green onions, and peppers; trim the roots and separate the bok choy leaves from the stems.
2. Halve the chili pepper lengthwise, seed and remove the ribs, then mince. Place it in a medium bowl.
3. Peel and mince the garlic; add it to the chili with the soy sauce, chili-garlic sauce, and a pinch of salt. Whisk to blend into a paste.
4. Slice the steak into thin strips and toss with half of the pepper paste in another bowl; set aside to marinate briefly.
5. Trim the bok choy stems and chop the greens into 1-inch pieces; add them to the bowl with the remaining pepper paste.
6. Cut the green onions into 1-inch pieces and add them to the bok choy mixture.
7. Heat a large pot over medium-high heat and add a small amount of oil to coat the bottom.
8. Quarter the radish and add it to the vegetable bowl to coat with the pepper paste.
9. When the pot is hot, add the steak and cook, stirring frequently, until it begins to brown, about 2 minutes.
10. Pour in the broth, add the seasoned veggies, and bring to a boil. Reduce to a simmer and cook until the steak is tender and the vegetables are tender, about 3 minutes more.
11. Whisk an egg with a pinch of salt in a small bowl; slowly stream it into the simmering soup while stirring to create thin strands. Turn off the heat and let it rest briefly before serving.