Saturday, November 30, 2013

Korean Radish Soup (Muguk)

Serve 6       Prep: 10 minutes         Cook: 30 minutes


  • 8 oz. lean beef (brisket), cut into bite size pieces
  • 1 small Korean radish (about 1 lb), peeled, cut into 1 to 1 1/2-inch square, about 1/4-inch thick
  • 10 cups water
  • 20 dried anchovy
  • 2 pieces of 2 inch square dried kelp (dashima)
  • 1-2 Tbsp Guk-ganjang (soysauce for soup)
  • 1 Tbsp minced garlic
  • 1 daepa or 2 scallions, cut diagonally into thin slice.
  • salt and black pepper
  • a dash of sesame oil (about 1/4 tsp)
  • 1 green onion, thinly sliced for garnish


  1. In a medium pot, pour about 10 cups of water and add the dashima, dried anchovy and bring up the heat to high.
  2. Remove the dashima when the broth starts to boil, then reduce the heat to medium high and cook the broth 10 more minutes with anchovy. 
  3. Remove the anchovy; add sliced radish into the broth and boil, covered, until the radish turns translucent and soft, about 15 minutes. 
  4. In a mean time, cut the meat into bite size pieces and rinse them with cold water.
  5. Stir in meats, minced garlic, Gukganjang, cook for another 4-5 minutes;scoop out the brownish foam from the surface of the soup until it gets a clear broth; then taste for salt and pepper, daepa or scallions; cook for a couple of minutes.
  6. freshly cracked black pepper and a dash of sesame oil at the end and garnish with green onion. serve with a bowl of rice.




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