Print

Korean Radish Soup (Mu Guk) Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

This comforting Korean Radish Soup (Mu Guk) features tender daikon radish simmered in a delicate broth infused with kombu and dried shiitake mushrooms. Enhanced with sesame oil, green onions, and gluten-free soy sauce, this light and flavorful soup is perfect for a soothing meal. It can be optionally garnished with sesame seeds and fresh green onions to add texture and freshness.

Ingredients

Scale

Main 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

Optional Garnishes

  • Vegan “beef” alternative
  • Sesame seeds for garnish
  • Fresh green onion, sliced

Instructions

  1. Prepare the radish: Peel the Korean radish and slice it, then dice the slices into triangle shapes to create uniform pieces for even cooking.
  2. Sauté radish and green onions: Heat a pot over medium-high heat, add the sesame oil, and sauté the radish pieces for 2-3 minutes until they become more translucent. Then add the sliced green onions and continue to sauté for a few more minutes until fragrant.
  3. Add kombu, shiitake, garlic and broth: Place the piece of kombu, dried shiitake mushroom, and minced garlic into the pot. Pour in the water or vegetable broth, then bring the mixture to a boil.
  4. Simmer the soup: Once boiling, reduce the heat to let the soup simmer gently for 12-15 minutes, or until the radish is tender and has absorbed the flavors.
  5. Season the soup: Add the gluten-free soy sauce (or coconut aminos), salt to taste, and white pepper. Allow the soup to simmer for an additional 3 minutes to blend all the flavors together.
  6. Garnish and serve: Remove from heat and serve hot, garnished with sesame seeds, extra white or black pepper if desired, and freshly sliced green onions. Optionally, add a vegan “beef” alternative for extra protein and texture.

Notes

  • For a richer broth, use vegetable broth instead of water.
  • Adjust soy sauce quantity based on your salt preference and dietary needs.
  • To keep the soup vegan and gluten free, ensure the soy sauce or coconut aminos fit these criteria.
  • Remove the kombu before serving to avoid overly strong seaweed flavor.
  • Optional vegan “beef” alternatives can be sautéed separately and added as a topping.
  • The soup is naturally low calorie and light, perfect for a comforting meal.

Keywords: Korean Radish Soup, Mu Guk, Korean Soup, Daikon Soup, Gluten Free Soup, Vegan Korean Soup, Comfort Food

Find it online: https://annakocht.com/korean-radish-soup-mu-guk-recipe/