Mattang (Korean breakfast beef broth)

Instructions

1. Put the meat in a pan of cold water. Bring to the boil and skim for 5 minutes, then discard the water.
2. Return the meat to 1.5 L of fresh water with the onion, garlic and ginger. Let it simmer for 30 minutes.
3. Add the radish cut into thick rounds and cook for another 15 minutes.
4. Remove the meat, cut it into thin slices and keep the broth.
5. Add the soy sauce and fish sauce to the broth and adjust the seasoning.
6. In bowls, place the rice, the meat and a ladle of hot broth.
7. Top with sliced spring onions and chilli, with a raw or poached egg if you like.