Korean Radish Soup
Korean Radish Soup, or Mu (radish) Guk (soup), always reminds me of my mom and my childhood as she used to make this all the time for us. It’s super popular in Korea because it’s easy to make and full of flavor, with tender radish slices, beef, and a little garlic kick. It’s perfect for those days when you want something cozy and satisfying without a lot of fuss. If you haven’t tried this yet, trust me! Give it a go, and you’ll see why it’s a favorite in so many Korean homes! Unlike many Korean soups which tend to be pretty spicy or salty, muguk is mild flavored, making it a perfect dish to enjoy with your baby, toddler or older child.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Beef – use any type of stewing meat, like brisket, chuck, or loin. You don’t want to use a fatty cut of meat otherwise the soup will be very oily. Korean radish – I purposefully used daikon when developing this recipe because it’s more readily available. It’s a good substitute, BUT if you are able to get your hands on Korean radish at an Asian grocery store, you’ll end up with a slightly sweeter, more flavorful soup. You can also make kimchi with it! Whether you’re using daikon or Korean radish, look for one that is firm and heavy. Shiitake mushroom – This is not included in this classic version of the soup, but I like to add it for more flavor and depth. Soy sauce – Again, if you’re able to find it, the best choice is one specifically for soups – guk ganjang. It’s lighter in color (a distinctive feature of this dish) and less sweet. You can also control how much you want to use. See suggestions below.
How to cut Korean radish or daikon
Here’s a super quick and easy way to cut it into uniform pieces. This is important for ensuring they all cook evenly. Now you have radish/daikon slices that are 1 inch squares and 1/4 inch thick.
Step-by-Step Instructions
Vegetarian Korean Radish Soup
Instead of meat, add 2 squares of dried kelp for more depth and that umami flavor. Cook radish in sesame oil for 1-2 minutes and in step 3, add the kelp to water along with garlic. After 10 minutes, remove the kelp and proceed with the rest of the instructions.
How to serve to baby
Finely chop the beef and mushrooms. You can serve the radish as is as it will be perfectly soft. Start with a small portion of rice or other grain/legume of choice (can always serve more) and pour just enough of the liquid to coat everything. Assemble 10 minutes or so prior to serving so the grains have a chance to soak up the liquid. They will also get softer and more flavorful. I know so many people avoid offering thin soups to their babies because of the incredible mess that ensues. This is definitely the secret to minimizing the havoc, especially during the first months of starting solids. And if you’re looking for a toxin-free, easy to clean bowl with the most powerful suction, I highly recommend this one! We’ve been using their plate and bowl since day 1, and they’re simply the best. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
