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.
Servings: 2 -3 servings
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
Instructions
- 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.
Notes
Expert Tips
- Make sure you're using a large Korean or Asian radish versus a smaller spicy radish because the soup needs sweetness.
- You can find this variety of daikon radishes easily at Asian grocery stores.
- Typically this popular Korean soup is filled with beef brisket, but my version is vegan! You honestly won’t miss the beef, because this soup is packed with deep umami flavor.
Serving Tips
To keep this Korean soup recipe plant-based, I of course omitted the beef that's in most traditional Korean recipes. However, if you'd like to give your mu guk a boost of protein while still keeping things vegan, you certainly can! Sauté your vegan "beef" alongside your radish. Try adding:- Tofu
- A vegan beef alternative
- Seitan (if you're not gluten-free)
Storage Tips
- Store leftover mu guk in an airtight container in the refrigerator for up to 4 days. Warm over the stovetop or microwave and serve.
- To freeze, store in an airtight, freezer-safe container. It will stay fresh in the freezer for up to three months.