Sunday, March 2, 2008

Clear Radish Soup

무국 [Mu-Guk]

Yes, you can see through this soup. There are not many non-spicy, non-red Korean soups, and Radish soup is one of them. It’s very mild in taste and its texture is very soft and easy-to digest, thus it is often tagged favorite by children and also makes a popular breakfast soup for all ages.

For 2 servings:

Soup base:
dried anchovies (8)
dried kelp (2)
water (5 cup)
daikon radish (1/4)


Main ingredient:
daikon radish (1/2)

For seasoning:
Korean soy sauce (1 tbl)
garlic (1 clove, minced)
salt & pepper


  1. Boil dried anchovies, dried kelps and a block of radish in water.
  2. Take out kelps when the water starts boiling.
  3. Remove the foam on surface.
  4. Remove anchovies and radish.
  5. Cut radish into thin 1"x1" square approx.
  6. Add prepared radish, minced garlic and soy sauce. Cook for 5 more minutes. Salt and pepper to individual taste right before serving.

3 comments:

tc said...

Thanks so much! this was great. i was looking for moo guk without the beef.

kx5 said...

This was really good! Thank you so much for posting the recipe.

Migi said...

Thanks for your comments both.