Korean Beef Radish Soup, or Muguk (무국), is a beloved Korean staple known for its simple elegance and deeply satisfying flavor. This clear broth, brimming with tender beef and subtly sweet radish, offers a comforting warmth perfect for chilly evenings or a light yet nourishing meal any time of day. The subtle sweetness of the radish beautifully complements the savory richness of the beef, creating a harmonious balance that's both delicate and deeply satisfying. Its clean, refreshing taste makes it a favorite across generations, transcending simple soup to become a symbol of Korean home cooking.
Muguk is surprisingly easy to make, requiring readily available ingredients and a straightforward cooking process. Beyond the basic recipe, there's plenty of room for customization, allowing you to tailor the flavors to your preference. Ready to experience the comforting magic of this classic Korean soup? Let's dive into the step-by-step guide below!
Tools Needed
- Pot
Ingredients
- Radish: 400g
- Beef brisket: 100g
- Shiitake mushrooms: 1
- Spring onions: 2/3 of a cereal box
- Rice: 1 cup
- Sesame oil: 2 spoons
- Minced garlic: 1/2 spoon
- Dark soy sauce (Kukjang): 3 spoons
- Rice water: 3 cups
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Slice the radish into edible pieces (400g). Start by cutting the radish into four circular slices, then into squares, long strips, and finally dice the remaining edges.
- Cut the beef brisket into small pieces (100g).
- Slice one shiitake mushroom thinly and cut spring onions into slanted slices.
- Wash 1 cup of rice in cold water until the water runs clear. Reserve the rice water (you'll need 3 cups total).
Step 2. Cook the Beef and Radish
- Heat the pot on high heat, add 2 spoons of sesame oil, and stir-fry the beef until seared.
- Add the radish and stir until it becomes translucent (about 30 seconds).
- Pour in 3 cups of rice water and bring to a boil. Simmer until the radish is soft (about 10 minutes). Skim off any foam.
Step 3. Add Flavor and Finish
- Add minced garlic (1/2 spoon), dark soy sauce (3 spoons), and shiitake mushrooms.
- Finally, add spring onions and simmer for about 2 minutes.
Step 4. Serve
- Serve hot with rice. Mix the soup and rice together for a true Korean style.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Using rice water adds a deeper flavor to the soup.
- Store leftover rice water in the refrigerator for future use.
Nutrition
- N/A
FAQs
1. Can I use other types of radish?
Yes! While Korean radish (mu) is traditional, daikon radish works well as a substitute. Just be aware the flavor might be slightly different.
2. How can I make the broth richer?
Adding a tablespoon or two of soy sauce or fish sauce will deepen the savory flavor of the broth. You can also add a few dried anchovies or kelp for umami.
3. What can I serve with Muguk?
Muguk is delicious on its own, but it pairs perfectly with steamed rice, kimchi, and various banchan (Korean side dishes).
With its simple ingredients and straightforward preparation, Korean Beef Radish Soup is a recipe you'll return to again and again. The comforting warmth and delicate flavors make it perfect for any occasion, from a cozy weeknight dinner to a special family gathering. Enjoy the delicious results of your culinary journey into the heart of Korean cuisine!