Servings
Font
Back
Korean Radish Soup (Muguk)
4.7 from 150 votes

Korean Radish Soup (Muguk)

Korean Radish Soup, or Muguk, features tender slices of Korean radish and marinated beef simmered in a clear, lightly seasoned broth. The soup includes garlic, sesame oil, and Korean soup soy sauce, which imparts a distinct savory character without overpowering sweetness. The soft translucent radish and flavorful beef create a clean, comforting soup with subtle aromatic notes.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Course: Soup
Cuisine: Korean

Ingredients

  • 12 ounces Korean radish aka mu, 무
  • 2 scallions
  • 6 ounces beef brisket or chuck or loin
  • 2 teaspoons garlic minced, divided
  • 1 teaspoon sesame oil
  • 2 tablespoons Korean soup soy sauce See note, guk ganjang, 국간장
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set aside.
  2. Cut the radish into bite size pieces (1 to 1.5-inch square, about 1/4-inch thick). Cut the scallions into 1 to 1.5-inch pieces.
  3. In a medium pot, sauté the beef until all the pieces turn brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 10 minutes.
  4. Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10 to 15 minutes. Stir in the remaining teaspoon of the garlic, scallions, and the remaining tablespoon of the soup soy sauce. The soup should not look too dark. Taste for salt and pepper. Boil for an additional 5 minutes.

Notes

  • Do not substitute Korean soup soy sauce with regular soy sauce, as it results in an overly sweet and dark broth.
  • If Korean soup soy sauce is unavailable, fish sauce can serve as a closer alternative for seasoning.