Muguk (Korean Radish Anchovy Broth Soup)
Muguk is the most elemental expression of Korean soup - radish simmered in anchovy-kelp stock until the broth turns clear, sweet, and gently savory. The radish does nearly all the work: as it softens, its natural sugars and starch leach into the water, creating a broth that is mild yet far from bland. Seasoned with nothing more than soup soy sauce, garlic, and sliced green onion, muguk is the canvas upon which countless variations are painted. Add beef and it becomes sogogi-muguk; add dried pollock and it becomes hwangtae-muguk. On its own, it pairs with virtually any banchan because its flavor never competes. The soup's simplicity is also its practical advantage - a single radish, a handful of dried anchovies, and a strip of kelp are enough to produce a pot that feeds a family. Korean households return to muguk again and again precisely because it demands so little yet delivers a clean, warming comfort that few other dishes can match. It reheats without loss of quality and often improves overnight as the radish continues to soften and sweeten.
Adjust Servings
Instructions
- 1
Cut radish into thin square slices.
- 2
Boil stock and simmer radish for 15 minutes.
- 3
Add garlic and soup soy sauce.
- 4
Simmer 7 more minutes over medium-low heat.
- 5
Add green onion and adjust with salt.
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Nutrition (per serving)
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