Tasty Korean Radish Soup – 무국

Hello dear readers! Today’s post will be on one of our favorite non-spicy Korean soups: radish soup or ‘moo’ soup. This dish is special in that it does not involve the strong bold flavors we see in many other Korean soups. The taste of this soup is a deep earthy flavor. It truly celebrates the natural taste of the vegetables and beef that are in the soup. Don’t worry though, the soup is definitely not bland! The radishes will melt in your mouth and the wonderful broth will sooth your stomach! Did we also mention that this soup is extremely easy to make with very minimal ingredients? Let’s begin.

What you Need:

• 1 daikon radish
• 1/3 of an onion
• 2-3  green onion
• 2-3  garlic
• 1/2 cup of rib eye cut in stew size
• salt and pepper
• 1/2 tablespoon o f hon dashi

What to Do

First, in a large pot with about 6 cups water, boil the beef. You don’t have to use ribeye, but we think that that cut of meat brings out the most flavor for this kind of dish. While the broth is cooking, peel the radish and slice into half moon shape. Do the same with the onion.

Next, dice the garlic and cut the green onions into roughly 1 inch size pieces. Throw away the very ends -bulbs.

Great! The prep work is done. Now, once the beef has been boiling, you will notice all the proteins, blood particles, etc, building up and floating on the top of your broth. Spoon them out so that the broth turns clear.

Next, add in the rest of your ingredients. Give  generous generous generous sprinkles of black pepper.

Add in the dashi.

Now stir and simmer for about 20-30 minutes. You will notice the broth will turn a very light yellowish color and the radishes will be very very soft. At that time, taste the soup and add in about 1/3 spoonful of salt, or however much you want to add in.

ENJOY!