By eatmundo · August 3, 2026
🇰🇷AI-generated imageSame ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Mu-guk (Clear Radish Soup). The percentage is the share of ingredients the two recipes have in common.
Kolo MeeIn Malaysia · same ingredients50%
Tofu Egg Stir-FryIn Malaysia · same ingredients50%
Yong Tau FooIn Malaysia · same ingredients50%
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.
According to eatmundo's ingredient comparison, the closest dish to Mu-guk from another cuisine is Kolo Mee (Malaysia): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Mu-guk?
Mu-guk is a clear Korean soup made primarily from Korean radish simmered in an anchovy-based broth. Seasoned with soy sauce, garlic, and green onion, it is typically served as a light accompaniment to rice during daily meals.
Can I use beef instead of anchovy broth?
This recipe is made with anchovy broth and does not include beef.
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?
No, this recipe is made with anchovy broth, so it is not vegan.
What should the texture of the radish be?
It should be fork-tender yet hold its shape, providing a gentle crunch and mild sweetness.
🇰🇷AI-generated image
