Refreshing Radish and Fermented Shrimp Soup (Musaewoojeotguk)
[Baek Jong-won’s Home Cooking 3] Simple Recipe: How to Make Musaewoojeotguk
This is a clear and refreshing soup, combining the crisp coolness of radish with the deep, savory flavor of fermented shrimp. It’s simple in ingredients and easy to prepare, making it a perfect, hearty meal for anyone. If you’re making this for the first time, follow the recipe quantities precisely, and then adjust to your personal taste afterward!
Main Ingredients- 2 handfuls of Korean radish (daikon)
- 3 Tbsp perilla oil
- 1 Tbsp fermented salted shrimp (saewoojeot)
- 4 cups water (800ml)
- 1/2 Tbsp minced garlic
- 2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp soup soy sauce
- 2-4 Tbsp chopped green onion
Cooking Instructions
Step 1
First, prepare about two handfuls of Korean radish. This quantity refers to what fits comfortably in your hand when chopped into large pieces.
Step 2
Chop the prepared radish into bite-sized pieces. Don’t worry if your knife skills aren’t perfect! You can slice them lengthwise like sharpening a pencil, or into thin rounds – any shape is fine! The taste of the soup won’t be affected.
Step 3
Add 3 tablespoons of perilla oil generously to a pot. The nutty aroma of perilla oil will blend beautifully with the radish, enriching the soup’s flavor.
Step 4
Add all the chopped radish to the pot.
Step 5
Sauté the radish in the perilla oil over medium-low heat, stirring occasionally to prevent it from sticking to the bottom of the pot.
Step 6
Continue to sauté for about 3-5 minutes until the radish pieces become slightly translucent. This process helps to bring out the radish’s natural sweetness and deepens the soup’s flavor.
Step 7
Once the radish starts to become translucent, add the star ingredient of this soup: 1 tablespoon of fermented salted shrimp (saewoojeot). Saewoojeot provides a deep umami flavor and a refreshing taste to the broth.
Step 8
Stir-fry for another minute after adding the saewoojeot. Sauté until the pungent smell of the shrimp disappears and a nutty aroma emerges. This step removes any fishy notes while retaining the rich flavor.
Step 9
Now, pour in 2 cups (400ml) of water. We start with a smaller amount of water to allow the ingredients to absorb the flavors as the liquid reduces.
Step 10
After adding the first 2 cups of water, add just enough to cover the ingredients. Then, cover the pot and bring to a boil over medium heat. Simmering it this way allows the flavors of the radish and saewoojeot to infuse thoroughly into the broth, and the seasonings penetrate deep into the radish pieces.
Step 11
The key is to let it simmer until the liquid is reduced and becomes somewhat soupy. Cook for about 5-7 minutes.
Step 12
Add 1/2 tablespoon of minced garlic. The subtle pungency of garlic will further enhance the soup’s overall flavor profile.
Step 13
Add 2 tablespoons of fish sauce. You can use any fish sauce you have at home, such as anchovy or sand lance sauce. Fish sauce adds another layer of savory depth.
Step 14
Add 2 tablespoons of soup soy sauce. Soup soy sauce helps to balance the overall taste of the broth.
Step 15
With all the seasonings added, bring it back to a simmer. Continue to cook until the radish is almost transparent and the liquid has reduced significantly. Feel free to taste and adjust the seasoning at this stage according to your preference.
Step 16
To check if the radish is cooked and seasoned well, take out a piece of radish and taste it. If it’s perfectly seasoned and delicious, you are almost done.
Step 17
Finally, add the remaining 2 cups (400ml) of water. Adding more water at this point prevents the soup from becoming too salty and maintains a pleasant consistency, allowing you to fully enjoy the refreshing flavor.
Step 18
Lastly, add a generous amount of chopped green onions and simmer briefly. The fragrant aroma of the green onions will add a fresh finish to the soup.
Step 19
Your delicious and refreshing Baek Jong-won’s Musaewoojeotguk is ready! Enjoy this hearty meal with a warm bowl of rice!
