Muguk (Korean Radish Anchovy Broth Soup)

Name: Muguk (Korean Radish Anchovy Broth Soup)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: korean radish 300 g; anchovy stock 1300 ml; soup soy sauce 1 tbsp; minced garlic 1 tsp; green onion 0.5 ea; salt 0.3 tsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Add beef and this becomes beef radish soup; add dried pollack and it becomes pollack radish soup.

This is the plain version underneath both, and the one thing that takes care is cutting the radish a little thicker than usual so it does not fall apart in the long simmer. Winter radish makes a noticeably sweeter broth, and the radish is softer still when the soup is reheated the next day.

Ingredients

servings

IngredientAmount

green onion½ ea

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Instructions

6 steps

1

Trim only the rough outer parts of 300 g Korean radish, then cut it a little thicker than thin square slices.

Avoid slicing too thinly, because the radish can break down quickly and make the broth cloudy.
2

Pour 1300 ml anchovy stock into a pot and bring it to a boil over medium-high heat.

Add the radish once the stock is bubbling, then let it return to a steady boil before lowering the heat.
3

Lower the heat to medium and simmer for about 15 minutes.

The radish is on track when the edges turn slightly translucent and a chopstick can enter with gentle pressure, while the pieces still hold their shape.
4

Stir in 1 teaspoon minced garlic and 1 tablespoon soup soy sauce until evenly dispersed.

Reduce to medium-low heat instead of boiling hard, so the garlic aroma softens and the clear broth stays clean.
5

Simmer for 7 more minutes over medium-low heat to draw out the radish sweetness.

Partially cover the pot so the 1300 ml of anchovy broth does not evaporate excessively.
6

Add 0.5 sliced green onion and simmer for just 1 more minute.

Taste the broth, then adjust with 0.3 teaspoon salt at the end so the soup finishes clear, lightly seasoned, and not overly salty.