Mu Doenjang Guk

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Korean radish, mu (무), is back in season, which means it’s sweet and juicy! For this doenjang based soup, the radish is usually cut into matchsticks not thin squares as in the beef muguk.

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Add the water to the pot along with all of the broth vegetables. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered.

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Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.

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Remove the aromatic vegetables, reserving the mushrooms.

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Thinly slice the mushrooms.

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Stir in the soybean paste, or run them through a strainer in the broth if you don’t want the bean pieces in your soup.

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Add the radish and mushrooms, and boil until the radish turns translucent and soft.

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Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste.

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Enjoy!

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About Hyosun

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