Go Back
Korean radish soup with beef brisket and green onions in clear broth (mu guk)

Korean Radish Soup (Mu Guk / 무국)

Emilia
Korean radish soup made with tender brisket, delicate broth, and simple seasonings. Light, savory, and perfect for everyday meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Asian, Korean
Servings 2 servings
Calories 220 kcal

Equipment

  • medium pot
  • knife
  • cutting board

Ingredients
  

  • 1/2 Korean radish (mu) peeled and thinly sliced into squares (about 2 cups)
  • 1 cup beef brisket, cut into small bite-sized pieces
  • 1 tbsp soup soy sauce (guk ganjang) or regular soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic, minced
  • 2-3 cups water
  • 1 tsp Dashida (Korean beef stock powder) or any powdered beef stock
  • 2 tbsp green onions chopped
  • 1/2 tsp fish sauce (very small amount)
  • Salt and white pepper black pepper is okay too
  • 1/4 tsp MSG optional but makes it amazing
  • 1/4 tsp sugar optional, to neutralize

Instructions
 

  • In a bowl, combine brisket with soy sauce, sesame oil, and garlic. Let it sit for a few minutes.
  • Add the marinated beef to a pot over medium heat. Cook until slightly browned.
  • Add the sliced radish and mix well with the beef.
  • Pour in 2–3 cups of water. Bring to a boil and skim off any impurities from the top.
  • Add Dashida, fish sauce, salt, pepper, MSG, and a pinch of sugar.
  • Add green onions, cover, and let simmer for about 30 minutes, or until the beef is tender.
  • Taste and adjust seasoning if needed. Serve hot.

Notes

  • Soup soy sauce (guk ganjang) gives a more authentic, lighter broth color
  • MSG is optional but adds that classic Korean soup depth
  • Keep the sugar minimal—it’s just to balance flavors, not sweeten
  • You can add more water if you prefer a lighter broth
Keyword brisket soup, easy korean soup, korean beef soup, korean radish soup, mu guk