Korean Radish Soup (Mu Guk)

This healthy Korean Radish Soup or Mu Guk recipe is an easy and satisfying vegan dish of daikon radish in a savory kombu-garlic broth made with green onion, garlic, and sesame seeds.

Recipe by Remy on September 20, 2021

Prep time: PT10M

Cook time: PT20M

Total time: PT30M

Rating

5 stars (1 reviews)

Keywords

gluten free, korean radish soup, korean soup, mu guk, one pot soup, radish soup, soup, vegan

Ingredients

4 cups korean radish (daikon)
2 tsp sesame oil
6 cups water (or vegetable broth)
1 post-it note sized piece of kelp/dashi kombu
1 dried shiitake mushroom
3 green onions (sliced diagonally)
3 cloves garlic (minced)
1-2 tbsp gluten free soy sauce (or coconut aminos)
1 tsp salt (more to taste)
1/4 tsp white pepper
optional
vegan "beef" alternative*
sesame seeds for garnish
fresh green onion (sliced)

Cuisine

Korean

Steps

Peel and slice your radish, then dice into triangle shapes.
Bring a pot to medium high heat, add sesame oil and sauté radish for 2-3 minutes, until more translucent in colour. Next add green onions and sauté for another few minutes, until fragrant.
Add your kombu piece, dried shiitake mushroom, garlic and then water or veggie broth. Bring to a boil and let simmer for 12-15 minutes, until radish is tender.
Finally, ad soy sauce and salt to taste and let simmer for 3 minutes before serving.
Garnish with sesame seeds, extra white or black pepper and fresh green onion.