On cold days, my thoughts turn to the comforting embrace of Korean Radish Soup, or “muguk.” This traditional Korean soup is not just a dish; it’s a warm hug on a chilly day, a taste of home, and a celebration of the season’s bounty. Join me as we dive into the rich flavors and heartwarming tradition of Korean Radish Soup, perfect for adding a touch of Korean warmth to your fall table.

I invite you to experience the warmth and tradition of Korean Radish Soup. Whether you’re seeking a cozy meal for a chilly evening or a taste of Korean culture, this soup is sure to delight your taste buds and warm your soul. Share your love for this traditional Korean soup in the comments below, and let’s continue to celebrate the rich culinary heritage of Korea together.

Mugok is a simple and versatile dish that can be enjoyed at any time of the day. With just a few simple ingredients, it transforms into a hearty and comforting dish. I often make a large batch and savor it for lunch or dinner, finding comfort in its warm embrace after a long day.

Radish Soup (“Muguk”)

Recipe by Modern UmmaCourse: Appetizers, Main, SoupsDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 1 large Korean radish, peeled and diced

• 1 onion, finely chopped

• 4 garlic cloves, minced

• 6 cups of water or beef broth

• 1 tablespoon soy sauce

• Salt and pepper, to taste

• Sliced green onions, for garnish

Directions

• Heat a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant, about 2-3 minutes.
• Add the diced radish to the pot and continue to cook for another 2-3 minutes.
• Pour in the water or beef broth and bring to a boil.
• Reduce heat to low and let the soup simmer for about 20-30 minutes, or until the radish is tender.
• Stir in the soy sauce, salt, and pepper, adjusting the seasoning to taste.
• Serve the soup hot, garnished with sliced green onions.
• Storing Instructions: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 2-3 months. Allow the soup to thaw overnight in the refrigerator before reheating.
• To reheat, simply transfer the soup to a pot and gently warm it over low heat until heated through. Alternatively, you can reheat individual portions in the microwave.