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Korean Radish Soup

2 pounds boneless bottom round roast
16 cups water
1/2 cup radish, sliced
1 teaspoon garlic clove, crushed
3 green onions, chopped

1. In a large kettle, boil boneless bottom round roast in water; reduce the heat and simmer for 2-1/2 to 3 hours, or until the beef is tender.
2. Skim the surface. Cool; shred the beef, refrigerate the stock overnight, and skim the surface, removing any fat.
3. The next day, bring the stock to a boil and add the shredded beef with sliced radishes, and crushed garlic cloves. Simmer for 5 minutes and serve garnished with chopped green onions.

Makes 8 servings.

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