Korean Dried Shrimp Radish Soup
Geon-saeu-muguk is a clear Korean soup that extracts maximum flavor from two humble ingredients: dried shrimp and radish. The shrimp are first toasted in a splash of sesame oil, concentrating their briny sweetness and releasing a fragrant, almost caramelized seafood aroma that becomes the backbone of the entire pot. Radish slices go in next, simmering until translucent and contributing a gentle natural sweetness. Seasoning is kept to garlic and soup soy sauce, preserving the clean character of the broth. No separate anchovy or kelp stock is required - the dried shrimp alone generate enough umami to make the soup taste full and complete. The cooking time is short, rarely more than fifteen minutes once the water boils. Green onion added at the end provides a fresh finish. This is practical, everyday Korean home cooking at its most efficient.
Adjust Servings
Instructions
- 1
Slice radish thinly and slice green onion diagonally.
- 2
Heat sesame oil and stir-fry dried shrimp for 1 minute.
- 3
Add radish, stir-fry 2 more minutes, then add water.
- 4
When boiling, add garlic and soup soy sauce and simmer for 10 minutes.
- 5
Add green onion and cook 1 more minute.
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