Rich and Milky Muguk (Radish Soup)
A refreshing soup with a milky broth like beef bone soup, made by gently simmering julienned Korean radish sauteed in perilla oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Without any beef, this recipe creates a deep, milky broth like gomtang using only radish, perilla oil, and large green onion. Thickly julienned radish is sauteed in perilla oil until tender, then simmered thoroughly for a clean, savory, and rich flavor. It is a wonderful way to enjoy the naturally sweet and refreshing taste of in-season winter radish.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Korean radish (mu)650 g (after cleaning)
- Large green onion (daepa)1 stalk
- Perilla oil (or toasted sesame oil)2 tbsp
- Water5 cups
- Salt1 1/2 tsp
- You can also use rice water or kelp broth instead of plain water.
Steps
Prepare the ingredients
1/3 of a large Korean radish, one large green onion, 2 tbsp perilla oil... Just these 3 items, really simple.
Cut the ingredients
Julienne the radish to about 0.5 cm thick, not too thin, so it retains a nice texture.
Thinly slice the large green onion into rounds.
Saute the radish
Add 2 tbsp perilla oil, the julienned radish, and 1 tsp salt, then saute over medium-low heat.
As you saute for more than 5 minutes while stirring occasionally, the radish softens and releases milky moisture.
Simmer
Pour in 5 cups water and bring it to a rolling boil over high heat...
You can also use rice water or kelp broth instead of plain water.
Reduce the heat to medium-low, cover with a lid, and simmer for about 15 minutes to bring out a rich, milky broth like gomtang.
Adjust the remaining seasoning with 1/2 tsp salt.
Because the broth reduces as it simmers gently for a long time, it is best to add the salt in divided amounts.
Add the large green onion at the end and bring to a boil once more to finish.
Finish
Winter radish is so delicious that the broth turns sweet and refreshing.
It is amazing that just three simple ingredients can produce such deep broth flavor...
It is light, savory, and the ultimate in refreshing flavor.
I think it is the power of seasonal winter radish.
Because it is so light, you easily finish two bowls, yet it feels like it digests itself effortlessly.
Please enjoy it often and generously when radish is at its tastiest of the year.
Ppunwife's tips
- Because the broth reduces as it simmers gently for a long time, it is best to add the salt in divided amounts to adjust the seasoning.
FAQ
Can I use toasted sesame oil instead of perilla oil?
You can substitute an equal amount of 2 tbsp toasted sesame oil to saute.
Can I use another broth instead of plain water?
It also works very well to cook with rice water or kelp broth instead of plain water.
Why is salt added in divided amounts when seasoning?
Because moisture reduces while simmering gently for a long time, it is best to add some salt first when sauteing the radish and adjust the rest at the end to taste.
How can I get the broth to turn milky like gomtang?
Saute the thickly julienned radish in perilla oil and salt for more than 5 minutes until fully tender, then pour in water, cover with a lid, and simmer gently over medium-low heat for 15 minutes.
