Dinner

Korean Radish Soup (Mu Guk) Recipe

Name: Korean Radish Soup (Mu Guk) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 4 cups Korean radish (daikon), peeled and diced into triangle shapes; 2 tsp sesame oil; 6 cups water or vegetable broth; 1 post-it note sized piece of kelp (dashi kombu); 1 dried shiitake mushroom; 3 green onions, sliced diagonally; 3 cloves garlic, minced; 1-2 tbsp gluten free soy sauce or coconut aminos; 1 tsp salt, more to taste; 1/4 tsp white pepper; Vegan “beef” alternative*; Sesame seeds for garnish; Fresh green onion, sliced for garnish

ByHugo Harnd January 20, 2026January 20, 2026

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Introduction

Korean Radish Soup, or Mu Guk, is a light and comforting dish perfect for any season. Its gentle flavors come from tender radish simmered in a savory broth, making it a soothing meal that’s easy to prepare.

A white bowl filled with light brown clear soup containing about ten thin, half-moon shaped pieces of white radish floating evenly throughout. Small chopped bright green onion pieces sprinkle on top and float on the surface. A white ceramic spoon rests inside the bowl on the right side, partially submerged in the soup. Next to the bowl, a matching small white dish holds extra chopped green onions. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Korean radish (daikon)
2 tsp sesame oil
6 cups water (or vegetable broth)
1 post-it note sized piece of kelp/dashi kombu
1 dried shiitake mushroom
3 green onions (sliced diagonally)
3 cloves garlic (minced)
1-2 tbsp gluten free soy sauce (or coconut aminos)
1 tsp salt (more to taste)
1/4 tsp white pepper
Optional: vegan “beef” alternative
Sesame seeds for garnish
Fresh green onion (sliced)

Instructions

Step 1: Peel and slice the radish, then dice it into triangle shapes.
Step 2: Heat a pot over medium-high heat, add the sesame oil, and sauté the radish for 2-3 minutes until it becomes more translucent.
Step 3: Add the green onions and continue sautéing for a few more minutes until fragrant.
Step 4: Add the kombu piece, dried shiitake mushroom, minced garlic, and then pour in the water or vegetable broth.
Step 5: Bring the soup to a boil, then reduce heat and let it simmer for 12-15 minutes until the radish is tender.
Step 6: Stir in the soy sauce and salt to taste, letting it simmer for an additional 3 minutes.
Step 7: Garnish with sesame seeds, extra white or black pepper, and fresh sliced green onions before serving.

Tips & Variations

For a heartier soup, add a vegan “beef” alternative along with the radish during sautéing.
Using vegetable broth instead of water adds a richer flavor.
If you prefer a spicier kick, add a small amount of sliced chili or chili flakes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the radish. The flavors will deepen after resting.

How to Serve

Two white bowls filled with light brown clear soup containing chunky, translucent white radish slices and small green onion rings floating on top. One bowl is fully visible with a white ceramic soup spoon placed inside, showing the spoon handle resting on the bowl edge. The bowls have a smooth, matte finish and are placed on a white marbled surface. The soup looks warm and soft in texture with gentle light reflections on the broth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular radish instead of Korean radish?

Regular radish can be used, but Korean radish is preferred for its mild sweetness and firm texture, which work best in this soup.

Is this soup vegan?

Yes, when using vegetable broth and optional vegan “beef” alternatives, this soup is completely vegan and gluten-free when opting for gluten-free soy sauce or coconut aminos.