Comforting and Refreshing Radish Soup (Muguk)
Comforting and Refreshing Radish Soup (Muguk)
How to Make a Clear and Soothing Radish Soup Easily
As the cooler autumn air begins to hint at the changing season, many crave a comforting bowl of radish soup, especially when radishes are at their flavorful peak. While hearty main dishes are great, a simple, clear radish soup is wonderfully comforting on busy mornings or when you want something gentle on your stomach. This recipe requires no special ingredients and is quick to prepare, making it a truly appealing option. Let me guide you through making a refreshing and clear radish soup step-by-step.
Main Ingredients- Radish: About ¼ piece (approx. 200g)
- Green Onion: 1 stalk
- Cheongyang Pepper: ½ pepper (optional)
Broth and Seasoning- Water: 800ml (about 4 cups)
- Dried Kelp for Broth: 3 pieces (approx. 5x5cm)
- Soup Soy Sauce (Guk-ganjang): 1.5 Tbsp
- Minced Garlic: ½ Tbsp
- Salt: 1 tsp (or to taste)
- Water: 800ml (about 4 cups)
- Dried Kelp for Broth: 3 pieces (approx. 5x5cm)
- Soup Soy Sauce (Guk-ganjang): 1.5 Tbsp
- Minced Garlic: ½ Tbsp
- Salt: 1 tsp (or to taste)
Cooking Instructions
Step 1
The first step to making a delicious radish soup is preparing a refreshing broth. In a pot, add 800ml of clean water. Then, add 3 pieces of dried kelp specifically for making broth. Kelp is crucial for achieving a clear and flavorful soup.
Step 2
Add ½ Tbsp of minced garlic to the broth to enhance its savory depth. Garlic adds wonderful flavor to the soup.
Step 3
Next, add 1 tsp of salt for basic seasoning. Since the soup might become bland after adding the radish, it’s good to season it slightly lightly at this stage.
Step 4
Finally, add 1.5 Tbsp of soup soy sauce (Guk-ganjang) for a deeper flavor and color. Once the basic seasoning is done, bring the pot to a rolling boil over high heat. While the broth is boiling, we’ll prepare the other ingredients.
Step 5
First, prepare the green onion, which will add flavor to the soup. Wash it thoroughly, then thinly slice it crosswise into about 0.5cm thick pieces. Slicing them too thickly can prolong the cooking time.
Step 6
If you enjoy a bit of spice, thinly slice ½ Cheongyang pepper. You can omit this ingredient if you prefer a milder soup. Slice it similarly to the green onion.
Step 7
Now, thinly julienne the radish, about 0.3cm thick. If the radish pieces are too thick, the flavor won’t penetrate well, and it will take longer to cook. Thinly julienned radish absorbs flavor better and becomes tender. Ingredient preparation is now complete.
Step 8
When the broth starts boiling vigorously, you’ll notice clear foam forming on the surface. Skim off this foam with a spoon. Removing the foam is essential for a clean and clear soup.
Step 9
It’s best to remove the kelp about 10 minutes after the broth begins boiling. Boiling the kelp for too long can release a slimy substance, making the soup cloudy, so be mindful of this.
Step 10
After removing the kelp, add all the thinly julienned radish to the broth. Now, let it simmer over medium heat until the radish becomes transparent and tender. Raw radish is opaque white, but when cooked, it turns translucent, making it easy to tell when it’s done. Simmer for about 10-15 minutes.
Step 11
Once the radish is sufficiently cooked and translucent, add the sliced green onion and Cheongyang pepper. Then, boil vigorously over high heat for about 3 more minutes. This helps retain the fresh flavors of the vegetables. Finally, taste the soup and, if needed, add a little more salt to adjust the seasoning to your preference. Because radish releases its juices, the soup often becomes milder, so it’s crucial to check and adjust the seasoning at the end.
Step 12
Your delicious and comforting radish soup is ready! Enjoy it with a warm bowl of rice.
