Name: Korean Radish Soup (Mu Guk) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 4 cups Korean radish (daikon), peeled and diced into triangle shapes; 2 tsp sesame oil; 6 cups water or vegetable broth; 1 post-it note sized piece of kelp/dashi kombu; 1 dried shiitake mushroom; 3 green onions, sliced diagonally; 3 cloves garlic, minced; 1-2 tbsp gluten free soy sauce or coconut aminos; 1 tsp salt (more to taste); 1/4 tsp white pepper; Vegan “beef” alternative; Sesame seeds for garnish; Fresh green onion, sliced

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Introduction

Korean Radish Soup, or Mu Guk, is a light and comforting dish that highlights the subtle sweetness of Korean radish. This simple soup is easy to prepare and perfect for a nourishing meal any day of the week.

A white bowl filled with light brown broth containing thin, translucent slices of white radish. There are small pieces of green onions floating on the surface, with a light sprinkle of black pepper. A white spoon rests inside the bowl on the right side. Next to the bowl, there is a small white dish with chopped green onions. All of this is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Korean radish (daikon), peeled and diced into triangles
2 tsp sesame oil
6 cups water or vegetable broth
1 post-it note sized piece of kelp (dashi kombu)
1 dried shiitake mushroom
3 green onions, sliced diagonally
3 cloves garlic, minced
1-2 tbsp gluten free soy sauce or coconut aminos
1 tsp salt, more to taste
1/4 tsp white pepper
Optional: vegan “beef” alternative
Sesame seeds for garnish
Fresh green onion, sliced for garnish

Instructions

Step 1: Peel the Korean radish and slice it into triangle shapes by first cutting into slabs, then triangles, and set aside.
Step 2: Heat a pot over medium-high heat and add the sesame oil. Sauté the radish for 2-3 minutes until it becomes more translucent.
Step 3: Add the sliced green onions to the pot and continue to sauté for another few minutes until fragrant.
Step 4: Add the kombu piece, dried shiitake mushroom, minced garlic, and pour in the water or vegetable broth. Bring to a boil.
Step 5: Reduce heat and simmer the soup for 12-15 minutes, or until the radish is tender.
Step 6: Stir in the soy sauce (or coconut aminos), salt to taste, and let the soup simmer for an additional 3 minutes.
Step 7: Serve hot, garnished with sesame seeds, a sprinkle of white or black pepper, and fresh sliced green onion.

Tips & Variations

For added protein and texture, include a vegan “beef” alternative when adding the broth in Step 4.
If you don’t have dried shiitake mushrooms, fresh ones can be used, but adjust simmer time accordingly.
Using vegetable broth instead of water adds deeper flavor to the soup.
Adjust salt and soy sauce amounts gradually to suit your taste preferences.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. Avoid boiling again to preserve the radish’s texture.

How to Serve

A white bowl filled with clear broth soup containing translucent white radish slices and green onion pieces floating evenly on the surface, topped with a sprinkle of black pepper specks; beside it lies a small white plate holding chopped green onions and a white ceramic spoon resting diagonally, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular daikon if I don’t have Korean radish?

Yes, regular daikon can be used as a substitute. Korean radish is typically a bit sweeter and denser, but regular daikon will still make a delicious soup.

Is this soup suitable for vegans?

Absolutely. Use vegetable broth and gluten-free soy sauce or coconut aminos to keep it vegan-friendly. You can also add a vegan “beef” alternative for added umami.