Easy, delicious, and comforting Korean radish soup, or muguk, is a staple in every Korean home. It’s mild and absolutely delicious with rice and some kimchi!
What is Muguk?
Muguk, or Korean radish soup recipe, may not be seen commonly at Korean restaurants, but it’s eaten in most Korean households. Naturally paleo and gluten free, it’s considered a comfort food and it’s wonderful when it’s chilly out.
It’s made using Korean radish (or mu) and typically beef, in a mild broth that’s flavored with garlic and fish sauce. The full name is soegogi muguk, which translates to “beef radish soup”. Guk means soup in Korean, and the recipe comes together quickly and easily. And if you like milder flavored Korean soups, definitely check out Korean oxtail soup as well!
Korean Beef Radish Soup Recipe
For this muguk recipe, you just need some simple ingredients that come together in a large pot. Korean radish might be the hardest ingredient to find, but it should be sold at local Asian or Korean grocery stores. If you can’t find it, you can use daikon radish instead which has a similar texture and flavor. Korean radish soup is wonderful with some rice and kimchi, so I highly recommend you enjoy it that way!
Ingredients
- beef brisket: I like to used brisket because it’s sturdy and tender in simmered soup, but chuck roast will also work in this Korean radish soup recipe.
- sesame oil
- garlic
- fish sauce: I recommend high quality fish sauce. This is my favorite brand.
- Korean radish: If you can’t find it and need a Korean radish substitute, you can use daikon radish. DO NOT use western pink radish. Korean radish can be seen at the top of the bottom left photo. It’s shorter and rounder than daikon radish with a greenish hue near the stem.
- water
- green onions
- salt & ground black pepper
How to Make Korean Radish Soup or Muguk
- First, cut the meat in to bite-sized slices, then mix together with sesame oil, garlic, and fish sauce.
- Slice the radish into thin squares while the meat is marinating.
- In a medium sized pot, heat the remaining teaspoon of sesame oil over medium high heat.
- Add the meat and sauté for about 5 minutes until browned on all sides.
- Add the sliced radish squares and sauté for 3 minutes.
- Pour in water, then let it come to a boil. While boiling, you’ll see dark brown foam rising to the top and you can just use a spoon to skim it off and discard.
- Cover, then reduce the heat to simmer until the meat is cooked through and the radish is softened.
- Add the green onions and the remaining fish sauce. Simmer for another 5 minutes.
- Remove from heat, add salt and pepper, if needed, then serve with rice and kimchi.
Frequently Asked Questions
Yes! to make vegetarian muguk, omit the beef and use a full pound of Korean radish. If you want to make it vegan, replace fish sauce with coconut aminos or gluten free soy sauce.
Muguk is typically served warm with a bowl of hot rice and kimchi or other spicy side dishes (or banchan). I sometimes add the rice into the soup, and enjoy it that way as well!
Kept in an airtight container in the fridge, Korean beef radish soup can be enjoyed for up to 5 days. Just reheat back on the stovetop on in the microwave before serving!
If you enjoyed this recipe, you might also like…
- Instant Pot Korean Oxtail Soup (Kkori Gomtang) – Paleo, Whole30
- Korean Soondubu with Kimchi (Beef, Pork, or Vegan)
- Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
- Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
Korean Radish Soup with Beef (Muguk)
Ingredients
- 8 oz beef brisket or chuck roast
- 2 tsp sesame oil divided
- 4 garlic cloves minced
- 1½ tbsp fish sauce divided
- 12 oz Korean radish or daikon radish
- 8 cups water
- 2 green onions sliced
- Salt & pepper to taste
Instructions
- Slice the meat in to bite-sized slices, then combine with 1 tsp sesame oil, garlic, and 1/2 tbsp fish sauce.
- While the meat is marinating, slice the radish into thin squares.
- In a medium pot, heat the remaining teaspoon of sesame oil over medium high heat.
- Sauté the meat for about 5 minutes until browned on all sides.
- Add the radish squares and sauté for 3 minutes.
- Add water, then let it come to a boil. While boiling, you'll see dark brown foam rising to the top and you can just use a spoon to skim it off and discard.
- Cover, then reduce the heat to simmer for 15 minutes.
- Add the green onions and the remaining tablespoon of fish sauce. Simmer for another 5 minutes.
- Remove from heat, add salt and pepper, if needed, then serve with rice and kimchi.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Leave a Reply