Korean Summer Radish Soup

Korean · Summer · 30 min · Serves 4 · By Lesapor Test Kitchen

Mu Guk is a light, brothy soup made with Korean radish, perfect for warm weather. Its subtle flavors and simple preparation make it an ideal choice for a healthy summer dish. This version focuses on the natural sweetness of the radish and the umami from a touch of soy sauce, creating a delicate and satisfying soup that even beginners can master.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium Korean radish, peeled and cut into thin strips
• 6 cups water
• 2 tablespoons soy sauce
• 200 g firm tofu, diced
• 2 green onions, sliced
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Heat 2 tablespoons vegetable oil in a large pot over medium heat.
2. Add the sliced Korean radish and sauté for 3-4 minutes until slightly softened.
3. Pour in 6 cups water and bring to a boil. Reduce the heat to a simmer.
4. Add 2 tablespoons soy sauce and season with flaky sea salt and freshly ground black pepper to taste.
5. Add the diced tofu and let the soup simmer gently for about 15 minutes until the radish is tender.
6. Stir in the sliced green onions and cook for an additional 2 minutes.
7. Taste and adjust seasoning with more soy sauce or salt if needed. Serve hot.