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Cozy Korean Radish Soup

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A simple, soothing Korean radish soup with a clear umami broth, tender radish, and subtle warmth, perfect for cozy nights and comfort food lovers.

Ingredients

  • Korean radish (mu), peeled and cut into 1-inch chunks
  • Dried anchovies (about 10, heads and guts removed)
  • Kombu (dried kelp) strip, about 4 inches (optional)
  • Garlic cloves, smashed (3-4 cloves)
  • Green onions, sliced (2 stalks, plus extra for garnish)
  • Soy sauce (1 tablespoon)
  • Salt, to taste
  • Water (about 6 cups or 1.5 liters)
  • Optional: pinch of black pepper or a few chili flakes

Instructions

  1. Peel the Korean radish and cut into 1-inch thick chunks or half-moons.
  2. In a medium to large pot, combine 6 cups (1.5 liters) of water with dried anchovies and kombu strip. Bring to a gentle boil over medium heat.
  3. Reduce heat to a simmer and cook for 10 minutes to extract flavor.
  4. Remove and discard anchovies and kombu using a slotted spoon or strainer.
  5. Add radish chunks and smashed garlic cloves to the broth. Bring back to a boil, then reduce heat to low and simmer gently for 20-25 minutes until radish is translucent and tender.
  6. Stir in soy sauce and salt to taste. Add sliced green onions (reserve some for garnish) and simmer for another 2 minutes.
  7. Ladle soup into bowls and garnish with remaining green onions. Optionally add black pepper or chili flakes.

Notes

Remove heads and guts from dried anchovies to avoid bitterness. Simmer gently to keep broth clear and radish tender. Taste and adjust soy sauce gradually to avoid oversalting. Optional blanching of radish can mellow sharpness. Vegetarian version possible by omitting anchovies and kombu and using vegetable broth.

Nutrition

Keywords: Korean radish soup, mu guk, comfort food, easy soup recipe, Korean soup, radish soup, umami broth, cozy soup

Find it online: https://emacrave.com/cozy-korean-radish-soup-recipe-5-easy-steps-for-homemade-comfort/