2 teaspoons minced garlic, divided ▢ Radish Soup and Rice (Korean Mu Doenjang Guk). So I am now able to cook dishes that I have not prepared often which I love. The first soup I made was a soybean sprout soup (kongnamul guk,콩나물국). Then peel the skin off of each chunk with a knife. Heat on medium low heat for 20 min. As for the white radish, I used the sweeter Korean radish instead of the more pungent and slim daikon. When anchovy stock is ready (yellowish color), remove anchovies and kelp from pot. Cut the scallions into 1 to 1-1/2-inch pieces. If not, just use 3 or 4 Tbs Korean soybean paste (whatever you have) and 1 Tbs red miso to pot. Mu 무 = radish, Doenjang 된장 = soybean paste, Guk 국 = soup. And in closing, this recipe looks great and I am going to have it for breakfast tomorrow! pek chai tau (in Hokkien) or pak lo pak (in Cantonese). Interestingly, over the years, my husband has grown less sensitive to COLD foods. Join to get my FREE cookbook + monthly newsletters + recipe updates! I know I have discussed about Korean soybean paste (Doenjang) before in this post but let me just briefly show you the 4 kinds that I like to use for Korean cooking. I usually buy JayOne products in L.A. but I am far away at the moment and purchased Haechandle Doenjang… anyway, I am intrigued by your Cold vs. Required fields are marked *. Reduce the heat to medium high and continue to boil, covered, for 10 minutes. Always good to know how it tastes when you change the ingredients. Add 1 tsp guk ganjang if you think it can use a little more salt. The other one is this radish soup (mu guk or muguk, 무국) made with a beef broth. 1 teaspoon sesame oil ▢ Yes, Cold vs Hot foods is very interesting and I would have never believed in it until I saw it firsthand with my husband. Do not boil. While anchovy stock is developing, cut radish into large chunks and then into slices, then julienne into thin 0.5 cm (0.2 inch) sticks. Now that fall is just around the corner (or is it here already?? If so please let me know which ones you recommend. Servings: 6-7 Cooking Time: 50 min Difficulty: EASY. Then add in... Then add the Korean Radish Pieces (3 cups), … Buy one that is firm and heavy. The result is a broth with deep flavors that deliciously complements the white radish. It is only a problem if you have a very COLD body which is not the case for many people. Place on medium-high hot. Oh.. the things we do for our husbands…. My husband will be home alone, so yesterday I made two kinds of basic Korean soup for him to eat while I am gone. You guessed it. BTW, here’s my old Baechu Doenjang Guk recipe if you want to try making with beef. Always remember to check how much it’s boiling if you keep it covered because it always boils at lower temperature when it’s covered. So glad you found my blog! If you can’t find Korean radish, then please use daikon a.k.a. Finish with some red chili powder (gochukaru). Korean beef radish soup is one of my favorite soups to cook, especially on a chilly day. I’m wondering which one I am. So this is another one of those dishes that I haven’t cooked as often as I would have liked because of my husband. … Instructions Add 8 cups of water to pot. Please follow my blog and I will keep you updated! Remove meat from the broth and cut it into small pieces. Expand your soup horizons and try this … Unfortunately I don’t have any links on my blog right now but I will try to either find something soon or I may write about it. Korean beef radish soup is one of my favorite soups to cook, especially on a chilly day. Especially with my aging body which has trouble regulating temperature… sigh…Anyway, so fall is getting me excited about blogging some new recipes! tagged: beef and radish soup, 쇠고기 무국, Jo228, korean food, Korean radish and beef souo, Korean soup, soegogimuguk. A little thicker or about the same as size of shoestring fries.