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Easy and comforting, this Korean radish soup is sure to become a family favorite. It is great to serve especially during times of illness or teething or whenever you need an extra warm hug.
Korean Radish Soup
Korean Radish Soup, or Mu (radish) Guk (soup), always reminds me of my mom and my childhood as she used to make this all the time for us.
It’s super popular in Korea because it’s easy to make and full of flavor, with tender radish slices, beef, and a little garlic kick. It’s perfect for those days when you want something cozy and satisfying without a lot of fuss.
If you haven’t tried this yet, trust me! Give it a go, and you’ll see why it’s a favorite in so many Korean homes!
Unlike many Korean soups which tend to be pretty spicy or salty, muguk is mild flavored, making it a perfect dish to enjoy with your baby, toddler or older child.
You might also like Instant Pot Chicken Rice Porridge. It’s another cozy, comforting Korean meal that’s gentle and nourishing for all ages.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Beef – use any type of stewing meat, like brisket, chuck, or loin. You don’t want to use a fatty cut of meat otherwise the soup will be very oily.
- Korean radish – I purposefully used daikon when developing this recipe because it’s more readily available. It’s a good substitute, BUT if you are able to get your hands on Korean radish at an Asian grocery store, you’ll end up with a slightly sweeter, more flavorful soup. You can also make kimchi with it! Whether you’re using daikon or Korean radish, look for one that is firm and heavy.
- Shiitake mushroom – This is not included in this classic version of the soup, but I like to add it for more flavor and depth.
- Soy sauce – Again, if you’re able to find it, the best choice is one specifically for soups – guk ganjang. It’s lighter in color (a distinctive feature of this dish) and less sweet. You can also control how much you want to use. See suggestions below.
How to cut Korean radish or daikon
Here’s a super quick and easy way to cut it into uniform pieces. This is important for ensuring they all cook evenly.
- Peel the radish. Slice into 1 inch thick rounds
- Again, slice into 1 inch pieces
- Turn the pieces so the slices are horizontal to you
- Slice into 1/4 inch thick pieces
Now you have radish/daikon slices that are 1 inch squares and 1/4 inch thick.
Step-by-Step Instructions
Step 1: Heat sesame oil in a pot over medium heat. Add beef and cook until about 70% cooked.
Step 2: Add radish and stir for about 2-3 minutes.
Step 3: Add garlic. Then add water and bring to a boil. Reduce heat to medium and cook for about 15-20 minutes. Using a small fine mesh strainer, skim off the foam floating on top.
Step 4: Add mushrooms and green onion and cook for another 5-7 minutes. Set aside portion for baby and add soy sauce You can add more to taste, if you wish.
Vegetarian Korean Radish Soup
Instead of meat, add 2 squares of dried kelp for more depth and that umami flavor. Cook radish in sesame oil for 1-2 minutes and in step 3, add the kelp to water along with garlic. After 10 minutes, remove the kelp and proceed with the rest of the instructions.
Recipe Tip
Make this soup the day before! Trust me on this. It will taste SO much better, especially since this is a baby-friendly version with minimal soy sauce.
How to serve to baby
Finely chop the beef and mushrooms. You can serve the radish as is as it will be perfectly soft. Start with a small portion of rice or other grain/legume of choice (can always serve more) and pour just enough of the liquid to coat everything.
Assemble 10 minutes or so prior to serving so the grains have a chance to soak up the liquid. They will also get softer and more flavorful.
I know so many people avoid offering thin soups to their babies because of the incredible mess that ensues. This is definitely the secret to minimizing the havoc, especially during the first months of starting solids.
And if you’re looking for a toxin-free, easy to clean bowl with the most powerful suction, I highly recommend this one! We’ve been using their plate and bowl since day 1, and they’re simply the best.
More Korean Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Korean radish soup
Ingredients
- 2 tablespoons sesame oil
- 8 ounces beef brisket or chuck, cut into bite sized pieces
- 12 ounces Korean radish or daikon,, cut into 1 inch squares and 1/4 inch thick
- 7 cups water
- 1 tablespoon minced garlic
- 6 ounces shiitake or cremini mushroom, thinly sliced (optional)
- 2 green onions, , sliced diagnoally
- 1-2 tablespoons low-sodium soy sauce for soups, (see note)
- salt to taste
Instructions
- Heat sesame oil in a pot over medium heat. Add beef and cook until about 70% cooked.
- Add radish and stir for about 2-3 minutes.
- Add water and bring to a boil. Add garlic. Reduce heat to medium and cook for about 15-20 minutes. Using a small fine mesh strainer, skim off the foam floating on top.
- Add mushrooms and green onion and cook for another 5-7 minutes. Set aside portion for baby and add soy sauce You can add more to taste, if you wish.
Hi, I’m wondering if this soup is spicy because of the radishes? Thank You
Hi not spicy!! Hope you enjoy!
I haven’t tried this recipe. I’m just trying to get everything together my local Korean barbecue restaurant serves a radish soup. I think yours looks much more interesting. There’s just pretty much just clear liquid, but I would never serve it to a baby because I love the way it taste, but it’ll clear your sinuses so I don’t know what they’re doing different or if that’s how come Koreans can eat much more spicy food than I can
Hi Min, this recipe is delicious! I’ve made it a couple of times so far. Just a question, how do I achieve softer beef texture? If I boil it for 2 or 3 hours, does it help? So far I’ve tried different cuts of beef like brisket, steak cut, etc but all end up being too tough to bite. The soup is perfect though! Or alternatively, which cut would you recommend?
Thank you in advance!!
Hi Min,
Thanks for all of your wonderful recipes!
I love moo gook but I can’t seem to produce the flavor that I want – that naturally sweet deep refreshing flavored soup…
I often feel like my moo may not be the best quality?? I made this tonight – doubled the recipe and used brisket – but the brisket turned out to be tough for the kids – wonder if it needs to cook longer??? and the broth was ok but it was just missing that flavor…i tried not to over season with soup soy sauce or salt either…any advice??
Hi! Brisket is a tougher cut of meat so for kids you will need to shred. Usually the Korean radish does add that refreshing depth of flavor but if you are finding it bland then you will need to add some more salt (can add just a little bit to the kids portion and add to taste for the adults)
Hello. Thank you for all your amazing recipes! My toddler (and me) love so many of them. Do you think this recipe would work with ground beef as well? Thank you 🙂
I believe it will work but best with brisket or chuck! Let me know how it turns out!
I made this the other day and my daughter who was 11 months then and now 1 years old loves it, especially the radish. I cooked the soup with oatmeal and she ate most of the radish, the beef were so moist, she ate a few pieces too. Thank you for the recipes!
Yay!! My 1 year old really loves the radish too!
Is soy sauce OK to use for babies under 1 years old? My baby is 7 months and am wondering if its ok to use because I heard soy sauce is high in sodium. If it is the less sodium is that ok? or should I skip it for no salt intake?
A little bit is ok but most definitely use low sodium. Also, I mention in the post that you can set aside a portion for your baby before adding the soy sauce for the rest of the family 😉