Imagine a bowl of hot, fragrant broth that offers warmth on the coldest of days. One of the unsung heroes of Korean cuisine that does just this is Mu Guk-Korean Radish Soup. This dish is deceptively simple but carries a depth of flavor that speaks volumes. The refreshing crunch of radish and the comforting heat of the broth make it not only a staple for everyday meals but also a beloved dish for special occasions.
Traditionally served with steamed rice, this soup has been cherished in Korean households for centuries. It has an innate ability to rejuvenate, both body and soul. Whether you’re a seasoned cook or a beginner eager to explore Korean food, this dish is a perfect starting point. Let’s dive into the recipe and break down everything you need to know.
Korean Radish Soup Recipe
Ingredients Needed
- Korean radish (Mu) – 1 medium (about 500g)
- Beef short ribs – 500g (or beef shank, brisket, or stew meat)
- Garlic – 4 cloves (finely minced)
- Ginger – 1-inch piece (optional but highly recommended)
- Soy sauce – 3 tablespoons (preferably light soy sauce for delicate flavor)
- Sesame oil – 1 tablespoon
- Salt – 1 to 1.5 teaspoons (adjust based on preference)
- Pepper – 1/2 teaspoon
- Green onion – 2 stalks (chopped for garnish)
- Water – 6 cups (about 1.5 liters)
Cooking Instructions
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Prepare The Ingredients
- Begin by rinsing the beef short ribs (or beef of choice) in cold water to remove any excess blood, which will help keep the soup clear. If you’re using beef shank or brisket, you can skip this step.
- Peel the Korean radish and slice it into thick, 1-inch pieces or cubes, depending on how you prefer it in your soup. The radish will soften as it cooks, becoming tender and absorbing the soup’s flavors, so feel free to chop it into larger pieces for that satisfying texture.
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Cook The Beef
- In a large pot, add the beef and cover it with about 6 cups of water. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook for about 1 to 1.5 hours, skimming any foam or impurities that rise to the top. This step ensures that the broth is clear and clean.
- After the beef is tender, remove it from the pot, discard the bones (if using short ribs), and shred the meat into bite-sized pieces.
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Season The Broth
- To the beef broth, add the minced garlic, ginger (if using), soy sauce, sesame oil, salt, and pepper. Stir to combine, letting the broth infuse with the seasonings.
- Add the prepared radish to the pot and bring the soup back to a simmer. Let it cook for another 30-40 minutes until the radish is soft and translucent, absorbing the rich flavors of the broth.
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Final Touches
- Once the radish is tender, taste the broth and adjust seasoning if necessary. If it needs more salt or soy sauce, go ahead and add a bit more.
- Serve the soup hot, garnished with fresh chopped green onions. This adds a touch of color and freshness to contrast the warmth of the soup.
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Serving
- Traditionally, this soup is served with a bowl of steamed rice on the side. Scoop a generous serving of the radish and beef soup over the rice and enjoy the mix of flavors as they meld together.
Ingredient Insights
- Korean Radish (Mu): Often mistaken for the common white radish, Mu is larger, milder, and less spicy. It adds a subtle sweetness and a fresh crunch to the soup. This radish is commonly found in Korean markets and has a delicate flavor profile that perfectly complements the savory broth.
- Beef Short Ribs: These are typically used in Korean soups because they impart a rich, meaty flavor to the broth. The slow simmering process breaks down the beef, making it tender and infusing the broth with its deep, umami essence. If you don’t have short ribs, beef brisket or shank is a great alternative.
- Sesame Oil: It’s not just for seasoning but also adds a subtle nuttiness to the dish. A little goes a long way in making the soup fragrant.
- Garlic and Ginger: Though not mandatory, they contribute layers of depth and fragrance to the broth. The combination of garlic’s pungency and ginger’s mild heat works beautifully to enhance the soup’s overall flavor.
- Green Onion: Besides garnishing, the fresh crunch of green onions provides an aromatic contrast to the rich, hearty broth.
Expert Tips
- Broth Clarity: If you want a clear broth, make sure to continuously skim the surface while the beef is simmering. This helps remove any impurities and keeps your soup looking pristine.
- Radish Texture: For the best texture, make sure not to overcook the radish. It should be tender but still hold its shape slightly. Overcooked radish can turn mushy, which is fine if that’s your preference, but for a more satisfying bite, aim for the perfect balance.
- Meat Choices: If you prefer a leaner version, beef brisket or even chicken breast works well. However, for the most traditional and flavorful version, short ribs provide a depth that’s hard to match.
- Customize with Heat: If you like a little kick, consider adding some gochugaru (Korean chili flakes) or a few slices of fresh chili. This adds a mild heat that works beautifully with the radish’s crisp texture.
Recipe Variations
- Vegetarian Option: To make this soup vegetarian, skip the beef and replace it with tofu. Use vegetable stock instead of beef broth, and add mushrooms to give a meaty texture. A splash of miso or soy sauce will enhance the umami flavor in place of the beef.
- Spicy Mu Guk: For a spicy twist, you can add a tablespoon of gochujang (Korean chili paste) or gochugaru. This brings a flavorful heat that is characteristic of many Korean soups.
- Seafood Version: Replace the beef with seafood like shrimp or fish, and add seaweed to bring a touch of the ocean to the broth. The light seafood stock works perfectly with the radish’s mild flavor.
- Slow Cooker Option: If you’re not in a rush, you can prepare the soup in a slow cooker. Add all the ingredients and cook on low for 6-8 hours, allowing the flavors to meld and the beef to become incredibly tender.
Final Words
Korean Radish Soup is simple yet full of intricate flavors. It’s a dish that’s beloved in Korean homes for its nourishing qualities and the ease with which it can be prepared. The combination of tender beef, mild radish, and savory broth makes it an ideal comfort food for any season. Whether enjoyed on a cold winter evening or as a light meal during summer, it’s a soup that brings balance and warmth to the table.
FAQs
What Is Korean Radish Soup?
Korean radish soup, also known as ’mu guk’ (무국), is a traditional Korean dish made with radish as the main ingredient, typically simmered in a clear broth made from beef, pork, or anchovies. It’s commonly served as a comforting meal, particularly during cold weather or as a remedy for hangovers.
What Kind Of Radish Is Used In Korean Radish Soup?
The radish used in Korean radish soup is typically ’mu’ (무), a Korean white radish, which is longer and more cylindrical than the typical Western variety. This radish has a mild, slightly sweet flavor and becomes tender when cooked, making it perfect for soups.
What Are The Key Ingredients For Making Korean Radish Soup?
The essential ingredients for Korean radish soup include Korean radish (mu), beef or pork bones for broth, garlic, sesame oil, salt, and sometimes soy sauce. Additional ingredients can include green onions, pepper, and sometimes tofu or anchovy broth for flavor.
Can I Make Korean Radish Soup With A Vegetarian Broth?
Yes, you can make a vegetarian version of Korean radish soup by substituting the meat-based broth with a vegetable stock or an anchovy broth made with dried anchovies and sea kelp. The soup will still retain a flavorful base.
How Long Does It Take To Make Korean Radish Soup?
The cooking time for Korean radish soup typically ranges from 1 to 2 hours, depending on whether you’re making the broth from scratch with bones or using a quicker method like pre-made stock. The radish should be simmered until it’s soft and tender.
Can I Use Daikon Radish Instead Of Korean Radish?
While Korean radish (mu) is preferred for its texture and flavor, daikon radish can be used as a substitute. Daikon has a milder taste, so the soup may have a slightly different flavor, but it will still work well in the dish.
Is Korean Radish Soup Spicy?
Traditional Korean radish soup is not spicy. The soup’s flavor is typically mild, savory, and slightly sweet due to the radish. However, you can add gochugaru (Korean chili flakes) or gochujang (Korean chili paste) if you prefer a spicier version.
What Is The Best Way To Serve Korean Radish Soup?
Korean radish soup is traditionally served with steamed white rice and kimchi on the side. It’s often eaten as part of a larger meal, especially with various side dishes (banchan). It’s also commonly enjoyed as a hangover remedy.
Can I Store Leftover Korean Radish Soup?
Yes, leftover Korean radish soup can be stored in the refrigerator for up to 3-4 days. The flavors may even improve as it sits. You can reheat it on the stove, but if the radish has absorbed too much liquid, you might need to add a bit of water or broth to adjust the consistency.
What Are Some Variations Of Korean Radish Soup?
There are several variations of Korean radish soup, including ’galbitang’ (with beef short ribs), ’doenjang mu guk’ (with soybean paste), and ’banchan-style mu guk’ (with small pieces of tofu or vegetables). The main difference in variations is the choice of protein and seasoning.