Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Put in the freezer for 2-3 hours until slushy. The bones are blanched and rinsed before being simmered gently for 1½ to 2 hours to produce a clear flavorful broth. If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly. Mix the dongchimi broth, water, kosher salt, sugar, vinegar, and kimchi juice in a bowl. Start with hard boiling the eggs. Directions. 2. Korean Radish White radish goes really well with a beefy broth but you can use pork bones if preferred. Cool them off, peel the shelling and cut into big pieces. Recipe Directions; 1. Rinse in cold water a couple of times and drain. Boil the noodles in a large pot for a few minutes. Rating: 3.71 stars 7 Ratings. ... Avocado, Radish, and Basil Soup Avocado, Radish, and Basil Soup. Cut the beef into thin bite size pieces (1 to 1 1/2 inch). 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