Name: Korean Beef and Radish Soup (Muguk)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 5 cups Water; 1 packet Dashi Pack; 100 grams Beef Short Ribs (Cut into small pieces); 500 grams Korean Radish (Quarter thin slices); 1 tbsp Garlic; 2 stalks Scallions (Sliced to matchstick sizes); 2-3 tbsp Gukanjang (Soy Sauce for Soup); 1 tbsp Sesame Oil; Salt and Pepper (To taste )

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Chef Chris Cho holding a pot of Korean Beef and Radish Soup — This is how you make Muguk!

Korean Beef and Radish Soup is a soup that uses Korean radish as the main ingredient. The soup has a natural sweetness and refreshing flavor that will bring comfort in a bowl!

“Mu” means radish, while “Guk” means soup, together it literally means “radish soup”. This is a Korean household staple and our go-to comfort food, especially when we’re cold or sick. It’s easy to make and has a long shelf life which makes it a convenient choice, always ready to warm the soul.

Korean Radish Soup also brings a lot of childhood memories because it’s light and healthy–perfect for kids. My mom used to prepare muguk with rice for me when I was growing up, and I sometimes prepare the same thing for my kids. Simple but timeless recipe!

Ingredients Korean Beef and Radish Soup

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Garlic, Scallions, Korean Radish, and Short Ribs

Beef – Use any cut of beef, preferably with a bit of marbling or fat. Beef trimmings, leftover pieces, and even bones are okay since the beef is only there for flavor, not necessarily for protein. You can also skip this if you’re vegetarian.
Korean Radish – This is not the usual slender radish you see. This is a round-shaped chunky radish, that’s color green and white. Korean radish is the star of the dish–it has a distinct crunch, spice, and sweetness that will add a refreshing flavor to the soup. We especially love Korean radish in late autumn to winter when its sweetness is at its peak which will make this soup or any dishes you add it to even better. Spicy Radish Salad, Radish Kimchi, and Dongchimi to name a few. I often find this at Hmart, but alternatively, you can also use daikon.

Dashi Pack – This is the secret to an umami-rich Korean soup because each pack contains dried kelp and dried anchovy, and when you boil it, you get an even more flavorful soup base. Alternatively, you can also use dashi powder.
Water
Garlic and Scallion – For additional aromatics
Soy Sauce for Soup – This is a saltier soy sauce variant, where a small amount can go a long way without changing the clarity of the soup.
Sesame Oil – For nutty and earthy complement to the soy sauce
Salt and Pepper – To taste

How to make Beef and Radish Soup?

1. Prepare the ingredients by chopping the beef into small pieces, peeling the radish and chopping it into thin quarter circles, and chopping the scallions into 2-3 inch pieces.

2. In a deep pot, boil water with dashi pack for 10-15 minutes. Remove once the flavor has been infused.

3. Add the radish to the soup base and let it boil for 10 minutes. Season the soup with garlic, soy sauce for soup, and sesame oil. Taste and adjust according to preference.

4. Add the beef and boil until it’s cooked, then finish with scallions, serve hot, and enjoy!

Serving and Storage Tips

Muguk is often also cooked in big batches and is used as a base for other soups like Tteokguk (Rice Cake Soup), Miyeokguk (Seaweed Soup), or Acorn Noodle Soup! You can literally make this ahead and store it in the fridge for four to seven days, and you’ve got soup any time you need!

When you’re having a lazy day, you can simply serve it with some multigrain rice, fresh kimchi, and nori! Reheat the soup until it’s super hot and you’ve got an easy, cheap, and complete meal!

Other soup dishes you might like:

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5 from 2 votes