Comforting Radish Soup (Muguk) without Beef
A Refreshing and Tender Radish Soup Made with Anchovy and Kelp Broth for a Soothing Meal.
Introducing Muguk, a truly comforting soup that’s gentle on your stomach! This homemade favorite is a go-to for a reason. A bowl of this with steamed rice is both hearty and incredibly soothing. Enjoy the simple yet profound flavors of this classic Korean soup.
Ingredients- 1/3 medium Korean radish (mu)
- 1 stalk of green onion (scallion)
- 1 handful of dried anchovies (for broth)
- 1 sheet of dried kelp (dashima, approx. 10x10cm)
- 1 liter of water (for broth)
Seasoning- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 handful of chopped green onion (for garnish)
- Pinch of black pepper (to taste)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 handful of chopped green onion (for garnish)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
Start by preparing the flavorful broth. In a pot, pour 1 liter of water. Add a handful of dried anchovies and one sheet of dried kelp (about 10x10cm). Bring to a boil uncovered. Once boiling, remove the kelp immediately to prevent a bitter taste, and continue to simmer for about 10 minutes. Strain the broth, discarding the anchovies, and set aside.
Step 2
Sauté the radish to enhance its natural sweetness. Heat 2 tablespoons of sesame oil in the same pot over medium-low heat. Add the peeled and thinly julienned radish. Sauté for about 5 minutes until the radish becomes translucent and slightly golden. This step brings out the radish’s subtle sweetness, enriching the soup’s flavor.
Step 3
Add minced garlic to the sautéed radish. Stir in 1 tablespoon of minced garlic and cook for about 30 seconds until fragrant. This step infuses the radish with the aromatic essence of garlic.
Step 4
Incorporate the soup soy sauce for added depth and umami. Add 1 tablespoon of soup soy sauce and stir well to coat the radish evenly. Allowing the soy sauce to slightly caramelize with the radish will deepen the color and enhance the savory notes.
Step 5
Pour in the prepared broth and bring to a boil. Add the 1 liter of anchovy and kelp broth to the pot with the sautéed radish and bring to a boil over high heat.
Step 6
Once the soup is vigorously boiling, add the chopped green onions. Add the handful of chopped green onions (sliced diagonally or finely chopped) and let it simmer for a few more minutes. Taste and adjust seasoning, adding more soup soy sauce if needed.
Step 7
Finish with a sprinkle of black pepper for aroma. Finally, add a pinch of freshly ground black pepper for an aromatic finish. Serve hot with steamed rice for a satisfying and comforting meal!
