Korean Chicken Radish Soup
Dak mu-guk is a Korean chicken and radish soup where blanched chicken thigh meat and thinly sliced radish simmer together into a clear, deeply flavored broth. Blanching the chicken for one minute before the main simmer removes impurities and is the key to keeping the broth transparent. Onion and ginger build the aromatic foundation over twenty minutes of gentle cooking, and the radish - cut into thin, flat squares rather than thick chunks - turns translucent quickly, releasing its natural sweetness into the liquid in just ten minutes. Soup soy sauce and diagonally sliced green onion finish the bowl, balancing the chicken's richness with a clean, vegetal note.
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Instructions
- 1
Cut chicken thighs into bite-size pieces and blanch for 1 minute to remove impurities.
- 2
Slice radish into thin squares, onion thickly, and green onion diagonally.
- 3
Add water, chicken, ginger, and onion to a pot and simmer for 20 minutes over medium-low heat.
- 4
Add radish and minced garlic, then cook 10 more minutes until radish turns translucent.
- 5
Season with soup soy sauce and salt, then add green onion and boil for 2 minutes.
- 6
Skim excess fat and serve hot.
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