Korean Perilla Radish Soup
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Deulkkae mu-guk is a Korean radish and perilla seed soup that belongs firmly to the cool-weather calendar.
Read more
Sliced daikon simmers in anchovy stock for ten minutes first, releasing its clean sweetness into the broth before anything else goes in. Perilla seed powder, stirred in toward the end, thickens the liquid noticeably - its heavier, earthier fat behaves differently from sesame and coats the palate in a way plain radish broth cannot. Garlic simmers alongside the radish to build the underlying savory base. The powder must go in just before the heat is cut; leave it in too long and the toasted fragrance dissolves into the broth and disappears.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 300g daikon into flat 3cm pieces about 5mm thick.
Keep the pieces even so they soften in the same time, and avoid thicker cuts because they will not release enough sweetness in ten minutes.
- 2Prep
Slice 2 garlic cloves thinly, then cut 1 green onion stalk into small rounds and keep it separate.
The garlic goes in early to build the broth, while the green onion should wait until the end for a fresher aroma.
- 3Control
Pour 800ml anchovy stock into a pot and bring it to a boil over high heat.
Once it bubbles actively, add the radish and garlic, then reduce to medium heat so the broth simmers steadily without boiling too hard.
- 4Control
Simmer for about 10 minutes, until the radish turns partly translucent.
Check one piece with chopsticks or a fork; it should give easily, showing that the clean sweetness has moved into the broth.
- 5Season
Season with 1 teaspoon soup soy sauce and 0.5 teaspoon salt.
Taste the broth before adding more; the seasoning should support the radish sweetness and anchovy stock, not make the soup aggressively salty.
- 6Finish
Lower the heat and stir in 3 tablespoons perilla seed powder in small additions so it does not clump.
When the broth thickens and smells nutty, add the green onion and serve right away before the aroma fades.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Deulkkae mu-guk turns clear radish soup into a thick, milky broth with the addition of nutty perilla powder.
- Finish cue
- Simmer for about 10 minutes, until the radish turns partly translucent.
- Avoid this
- Keep the pieces even so they soften in the same time, and avoid thicker cuts because they will not release enough sweetness in ten minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Spicy Fish Stew (Mackerel in Chili-Radish Broth)
daikon radish, anchovy stock
Siraegi Guk (Korean Perilla Radish Greens Soup)
perilla seed powder, anchovy stock
Korean Beef Head Soup with Rice
daikon radish, green onion