This Korean beef and radish soup is a staple in most Korean homes. The soup is mild, comforting, and easy on the stomach— making it a great soup for sensitive bellies or even children!
What is Korean Beef and Radish Soup?
Korean beef and radish soup, also called muguk (무국), is a mild but flavorful soup made with clear beef broth and Korean radish. This is a staple soup most Koreans grow up on, my mom made this on rotation for our family.
Since the flavors are simple yet soothing, it is perfect for babies and toddlers! This Korean beef and radish soup is one of the first foods I introduced to my son and has become his absolute favorite soup!
What you’ll need:
- Beef: I like using chuck roast for my soup since it’s relatively cheap with a good amount of meat-to-fat ratio. Sirloin flap or fatty brisket are also great cuts for this soup.
- Korean radish: this can be found at most Korean grocery stores. It is shorter and rounder than daikon and has a more notable crisp texture than daikon.
- Sesame oil: this is used when searing the meat, it adds a nice nutty flavor to the soup.
- Neutral oil: this is added along with the sesame oil when initially searing the beef to prevent burning and from using too much sesame oil. Using too much sesame oil can overpower the flavor of the soup.
- Green onion: this adds a nice peppery flavor to the soup and perfectly pairs with the beef.
- Garlic: a staple ingredient in most Korean recipes!
- Soup soy sauce: this is saltier than regular soy sauce but lighter in color. It’s a byproduct from making soybean paste and is used when seasoning soups.
- Fish sauce: this adds extra umami flavor to the soup.
- Salt & Pepper: just a pinch for seasoning to taste.
Watch how to make Korean Beef and Radish Soup
Other recipes you may like:
- Dongchimi Guksu (Cold Noodle Soup with Radish Kimchi Broth)
- Kongguksu (Cold Soy Milk Noodle Soup)
- Kimchi Tomato Soup
- Easy Red Curry Noodle Soup
- Mini Spam Musubi Kimbap (or Gimbap)
I hope you enjoy this recipe for Korean Beef Radish Soup! Please leave me a 5-star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
- 1½ lbs. chuck roast beef, thinly sliced (700 g)
- 2 lbs. Korean radish, thinly sliced (965 g)
- 2 tablespoons sesame oil
- 1 tablespoon neutral oil, I used avocado oil
- 10 cups of water
- 3 stalks green onion, sliced
- 2 tablespoons garlic, minced
- 2½ tablespoons soup soy sauce
- 1½ tablespoons fish sauce
- pinch salt, to taste
- pinch pepper, to taste
- Cut the chuck roast beef into thin bite-sized pieces. Set it aside.
- Dice the radish into thin bite-sized squares, about ¼-inch thick. Set it aside.
- Add the sesame and neutral oil to a large pot on high heat. Add the sliced beef and garlic. Saute until the beef is browned and the garlic is fragrant, about 2-3 minutes. Pour about ~10 cups of water into the pot and bring to a boil. Skim off any foam. Reduce the heat to medium and cover with a lid. Continue to cook for 15 minutes.
- Add the diced radish, green onions, soup soy sauce, and fish sauce. Continue to cook for another 5-8 minutes or until the radish is translucent and the beef is tender. Season with a pinch of salt and pepper, to taste.
- Soup is best served hot with a side of rice, enjoy!