Description
Korean Radish Soup (Mu Guk) is a light, comforting broth-based soup featuring tender daikon radish sautéed in sesame oil and simmered with kombu, shiitake mushroom, and aromatic green onions. Perfectly seasoned with gluten-free soy sauce and white pepper, this vegan-friendly soup is ideal for a nourishing meal or a soothing appetizer.
Ingredients
Scale
Main 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
Optional Ingredients
- Vegan “beef” alternative*
- Sesame seeds for garnish
- Fresh green onion, sliced for garnish
Instructions
- Prepare the radish: Peel and slice your Korean radish into triangle shapes by first slicing and then dicing for even cooking.
- Sauté the vegetables: Heat a pot over medium-high heat. Add sesame oil, then sauté the radish for 2-3 minutes until it becomes translucent. Add the sliced green onions and continue to sauté for a few more minutes until fragrant.
- Add broth ingredients and simmer: Place the kombu piece, dried shiitake mushroom, and minced garlic into the pot. Pour in the water or vegetable broth, bring it to a boil, then reduce to a simmer. Let it simmer gently for 12-15 minutes or until the radish is tender.
- Season the soup: Stir in the gluten-free soy sauce (or coconut aminos) and salt, adjusting the salt to taste. Continue to simmer for an additional 3 minutes to allow the flavors to meld.
- Garnish and serve: Remove the kombu and shiitake if desired. Ladle the soup into bowls and garnish with sesame seeds, extra white or black pepper, and fresh sliced green onions. Serve hot.
Notes
- You can substitute water with vegetable broth for a richer flavor.
- If using vegan “beef” alternative, add it during the sauté step to heat through.
- For a gluten-free version, ensure soy sauce or coconut aminos used are certified gluten-free.
- This soup is naturally vegan and can be adjusted to taste with salt and pepper.
- Kombu can be removed after simmering to avoid overpowering the broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean Radish Soup, Mu Guk, Vegan Soup, Korean Soup, Daikon Soup, Gluten Free Korean Recipe, Light Broth Soup
