🇰🇷 South Korea · Food
Mu-guk (Clear Radish Soup)
By eatmundo · August 3, 2026
A comforting, light, and deeply nourishing soup that acts as a staple in every Korean household. It features sweet tender radish simmered in a savory, crystal-clear anchovy broth.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 500g of radish and slice it into thin, bite-sized rectangles, ensuring they are uniform for even cooking.
- 2
In a large heavy-bottomed pot, bring 1 liter of anchovy broth to a gentle simmer over medium-high heat.
- 3
Add the sliced radish to the pot; you will notice the broth clarity as the radish begins to soften, about 8 minutes.
- 4
Stir in 3 tablespoons of soy sauce, which provides the salty backbone of this dish—avoid adding too much so the broth remains clear.
- 5
Mince 4 cloves of garlic finely and add them to the pot; the aroma should hit you instantly, signaling it is time to reduce the heat.
- 6
Slice 2 stalks of green onion diagonally and add to the pot, then drizzle 1 teaspoon of sesame oil to add a final aromatic finish.
- 7
Simmer on low for another 5 minutes until the radish is translucent and tender, but not falling apart.
- 8
Taste the broth carefully; if needed, adjust with a pinch of salt to balance the natural sweetness of the radish.
Frequently Asked Questions
Can I use beef instead of anchovy broth?+
Yes, substituting with brisket will create a heartier, richer version of this soup.
How do I ensure the broth remains clear?+
Avoid boiling it aggressively; maintain a gentle simmer and skim off any foam that surfaces.
Can this be made vegan?+
Absolutely, simply use a high-quality kombu or shiitake mushroom broth instead of anchovies.
What should the texture of the radish be?+
It should be fork-tender yet hold its shape, providing a gentle crunch and mild sweetness.
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