Monday, March 10, 2008

Radish Soup (Mom's recipe)

무국 [Mu-Guk]

I had tried making radish soup before and it came out pretty good, I thought then. Min had also agreed undoubtedly. After seeing how mom makes it this time, however, I decided to have another post on radish soup. Frankly, mom’s radish soup had deeper and more radish taste than mine...

This is how she did it:

For 5 servings

For soup base:
dried anchovies (20)
dried kelps (3)
daikon radish (1/4 block)
water (10 cup)

Main ingredients:
daikon radish (1, medium to large size)
oyster (10)
shitake mushroom (2, sliced)
scallion (4 stalks, chopped)
garlic (3 cloves, chopped)
salt (2 tsp)
sesame oil (1/2 tbl)

Bring dried anchovies, dried kelps and a block of radish to boil. Take them out shortly after the water starts boiling.

While making the soup base, prepare the ingredients.

Shred radish.

Glaze the pot with sesame oil.

Add radish.

Add salt.

Add mushroom (optional).

Pour the anchovy, kelp (and radish) stock into the pot.

Bring the soup to boil.

Remove the foam on surface.

Add the rest of the ingredients and cook for about 5 minutes.

Related posts:
Clear Radish Soup

1 comment:

Anonymous said...

Hi..This soup looks delicious and simple to make! I will try it one day...I am recently very addicted to Korean food...I am a Malaysian chinese by the way...:)