Korean Beef Radish Soup (Muguk 무국) represents the essence of Korean home cooking, where simple ingredients combine to create a deeply nourishing and comforting soup. This clear, flavorful broth featuring tender beef and chunks of Korean radish (mu) has been a staple of Korean households for generations, appreciated for both its warming properties and digestive benefits. The soup exemplifies the Korean philosophy that the most satisfying dishes often come from the simplest combinations of ingredients treated with care and respect.
What makes Korean Beef Radish Soup particularly special is its ability to showcase the natural sweetness of Korean radish, which becomes tender and translucent during cooking while infusing the broth with its subtle flavor. The combination of beef and radish creates a soup that’s both light and satisfying, with the radish providing a pleasant counterpoint to the rich beef. This soup demonstrates the Korean culinary wisdom of balancing ingredients to create dishes that are both healthful and delicious.
In modern Korean dining, Korean Beef Radish Soup maintains its place as a beloved everyday soup, often served for breakfast or as part of a simple meal. Its clean, clear broth and tender ingredients make it particularly appealing when seeking light yet satisfying comfort food. Whether served on cold winter mornings or as a gentle meal for someone feeling under the weather, muguk continues to provide the kind of simple, nourishing sustenance that Korean cuisine is famous for.
Why You’ll Love This Recipe
- Clear, flavorful broth
- Light yet satisfying
- Easy to digest
- Simple ingredients
- Quick preparation
- Perfect comfort food
What is Muguk?
Muguk (무국) is a Korean soup made with beef and Korean radish in a clear, savory broth. The soup is known for its clean flavor profile and the natural sweetness that comes from the radish as it cooks.
Korean Beef Radish Soup
Ingredients
Beef Broth
- 1/2 lb beef brisket sliced
- 1 large korean radish cut into bite sized pieces
- 2 green onion(s) chopped
- 2 cloves garlic minced
- 8 cups water
- 1 tbsp soup soy sauce
- salt and pepper to taste
Instructions
- In a large pot, bring water to a boil.
- Add beef and bring back to a boil, skimming any foam that rises.
- Add radish pieces and minced garlic.
- Reduce heat and simmer for 15-20 minutes until radish is tender.
- Season with soup soy sauce and salt to taste.
- Add green onions in the last minute of cooking.
- Finish with a drizzle of sesame oil.
Nutrition
Recipe Tips
- Cut radish into uniform sizes for even cooking
- Don’t skip skimming the broth
- Use soup soy sauce (guk-ganjang) for authentic flavor
- Keep the broth clear by maintaining a gentle simmer
- Choose fresh, firm radish for best results
Serving Suggestions
Serve with:
- Steamed rice
- Kimchi
- Other banchan
- As part of a Korean breakfast
- When feeling under the weather
Variations
- Add Korean garlic chives
- Include soft tofu
- Add glass noodles
- Make it spicy with gochugaru
- Add mushrooms
Nutrition Information
Per serving (approximate):
- Calories: 180
- Protein: 15g
- Fat: 8g
- Carbohydrates: 12g
- Sodium: 550mg
Note: Nutrition values are estimates and may vary based on specific ingredients used.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The radish may become slightly stronger in flavor over time. Reheat gently on the stovetop.
My Essential Korean Pantry contains several of these ingredients, specifically:
– O’Food Soup Soy Sauce
– Shirakiku Roasted Sesame Seeds
Leave a Reply