🇰🇷 South Korea · Food
Muguk (Beef and Radish Soup)
By eatmundo · August 3, 2026
A comforting, clear, and restorative Korean soup traditionally eaten for breakfast or healing. It highlights the natural sweetness of winter radish and tender beef.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g of radish into thin, bite-sized rectangles about 3mm thick.
- 2
Slice 300g of beef brisket into small, thin strips for quick cooking.
- 3
Heat 1 tbsp of sesame oil in a pot over medium heat and sauté the beef until it changes color.
- 4
Add the radish to the pot and stir-fry for 3 minutes until the edges become slightly translucent.
- 5
Pour in 1.5 liters of water and bring to a boil; skim off any foam that rises to the top to keep the broth clear.
- 6
Add 2 tbsp of soy sauce and 4 minced garlic cloves, then reduce heat to low and simmer for 20 minutes until radish is tender.
- 7
Stir in 2 sliced green onions and 1 tsp of salt to taste just before removing from heat.
- 8
Serve steaming hot with a bowl of white rice for a classic, traditional meal.
Frequently Asked Questions
Can I use other parts of beef?+
Brisket is best, but chuck or flank also works well if sliced thinly.
How do I make the broth clearer?+
Make sure to skim the foam thoroughly after the initial boil.
Can I store this soup?+
Yes, it tastes even better the next day after flavors meld.
What if my radish isn't sweet?+
Add a tiny pinch of sugar to balance the savory notes.
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