Korean Radish Soup
Ingredients
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- 1 tbsp sesame oil
- 3/4 pounds beef brisket – thinly sliced
- 2 tbsp soup soy sauce (guk-ganjang)
- 3 cloves garlic – minced
- 1 pounds Korean radish – peeled and cut into 1-inch pieces (0.5-inch thick) (~0.5 large korean radishes)
- 8 cups water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 stalks scallions – thinly sliced
Instructions
1. Heat the sesame oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add the beef brisket and soup soy sauce (guk-ganjang); cook, stirring, until the beef is no longer pink and lightly browned, 3–4 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the Korean radish and stir to coat in the beef and aromatics, 2 minutes.
5. Pour in the water, bring to a boil, then skim any foam. Reduce to a gentle simmer and cook until the radish is translucent and tender when pierced, 25–35 minutes.
6. Stir in the salt and simmer 1 minute. Turn off the heat, add the black pepper and scallions, and serve hot.
Korean Radish Soup, or mu-guk, is a clear, comforting soup built on the delicate sweetness of Korean radish and a clean, savory broth. The beef lends depth and a subtle richness, while a finish of scallions and black pepper keeps the flavor bright and peppery. The texture is light yet satisfying, with radish pieces turning tender and translucent, releasing a mild, earthy sweetness into the broth.
Rooted in the daily dining culture of Korea, this soup is a staple at home tables and often accompanies rice and banchan. Historically, families made it with beef cuts like brisket or shank, though meatless versions using anchovy–kelp stock are also common. Its simplicity, digestibility, and gentle flavor make it popular across seasons and generations, from everyday meals to restorative bowls after special occasions.