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    Home » Recipes

    Mu Doenjang Guk (Soybean Paste Radish Soup)

    Published 10/17/2017. Updated 04/02/2025

    Jump to Recipe

    Refreshingly delicious radish soup seasoned with deonjang (fermented soybean paste). It’s vegan!

    DSC 0197 e1508202810964 - Mu Doenjang Guk (Soybean Paste Radish Soup)

    Korean radish, mu (무), is back in season, which means it’s sweet and juicy! As the weather gets cooler, I’ve decided to show you another soup recipe you can make with Korean radish, which is a variety of white radish that’s with a crunchy texture. While the radish soup (muguk) made with beef broth is more common, we occasionally enjoy this doenjang (Korean fermented soybean paste) based radish soup, called mu doenjang guk (무된장국).

    Look for the radish that’s firm and heavy for its size by comparing similar size radishes. For this doenjang based soup, the radish is usually cut into matchsticks, not thin squares as in the beef muguk. Don’t ask me why — that’s how we had it growing up! But you can cut it either way.

    DSC 0246 e1508292398492 - Mu Doenjang Guk (Soybean Paste Radish Soup)

    As shown in my baechu doenjang guk, I usually make doenjang guk with anchovy broth. Here, I made it with vegetable broth to show you a vegan option. Simply boil some basic aromatic vegetables, such as onion, garlic, scallion, dried kelp (dashima) and dried shiitake mushrooms — all common ingredients for making Korean broth. In this recipe, I thinly sliced and reused the boiled mushrooms in the soup, adding a meaty texture to the soup.

    To make the broth for a doenjang based soup or stew, always start with the water used to rinse rice, ssalddeumul (쌀뜨물). The rice water adds starch to the soup and works as a binding agent between the soybean paste and the broth. It also enhances the flavor of the doenjang. If you don’t have it, stir-in a teaspoon of flour or rice flour.

    Also, I used a couple of dried red chili peppers when making the broth. This adds a hint of spiciness without gochugaru or gochujang. The soup turns out light and clean this way!

    DSC 0209 e1508292591559 - Mu Doenjang Guk (Soybean Paste Radish Soup)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0246 150x150 1 - Mu Doenjang Guk (Soybean Paste Radish Soup)

    Mu Doenjang Guk (Korean Soybean Paste Radish Soup)

    4.73 from 11 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 1 pound Korean radish mu (무)
    • 2 tablespoons doenjang 된장 (Korean fermented soybean paste)
    • 1 green part of a large scallion
    • soup soy sauce or salt to taste
    • For the vegetable Broth: Or use anchovy broth
    • 1/4 medium onion
    • 2 dried shiitake mushrooms
    • 1 small piece dried kelp about 3 inch square, dashima 다시마
    • 1 white part of a large scallion
    • 3 to 4 plump garlic cloves
    • 1 or 2 dried whole red chili peppers or fresh hot chili peppers - optional
    • 6 cups of rice rinsed water ssalddeumul (or plain water with 1 teaspoon of flour or rice flour)

    Instructions

    • 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, for 10 minutes.
      DSC 0082 e1508203847686 - Mu Doenjang Guk (Soybean Paste Radish Soup)
    • Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.
      DSC 0089 e1508293399506 - Mu Doenjang Guk (Soybean Paste Radish Soup)
    • Remove the aromatic vegetables, reserving the mushrooms.
      DSC 0092 e1508293484859 - Mu Doenjang Guk (Soybean Paste Radish Soup)
    • Thinly slice the mushrooms.
      DSC 0112 e1508293740949 - Mu Doenjang Guk (Soybean Paste Radish Soup)
    • 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.
      DSC 0098 e1508293551471 - Mu Doenjang Guk (Soybean Paste Radish Soup)
    • Add the radish and mushrooms, and boil until the radish turns translucent and soft, about 10 minutes.
      DSC 0101 e1508293650955 - Mu Doenjang Guk (Soybean Paste Radish Soup)
    • Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste.
      DSC 0114 e1508293786544 - Mu Doenjang Guk (Soybean Paste Radish Soup)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Sandra says

      May 01, 2020 at 1:57 am

      5 stars
      I made this as a side soup to eat with the Nokdujeon and it was a perfect addition to the meal. It is simple, but so flavorful!

      Reply
    2. Bruce says

      April 18, 2020 at 10:00 pm

      5 stars
      Great recipe easy to make and very good flavor

      Reply
    3. LinaKei says

      February 03, 2018 at 12:23 pm

      I have just cooked this one and I’m in love thank you! ♥

      Reply
    4. Marenth says

      December 06, 2017 at 2:51 am

      Hi, the soup is really good. I made it yesterday and was very tasty. However I’ve got a question. How to recognize whether or not the soup went off. I could not left the soup in refrigerator and today I’ve found out that it has some white membrane or something like that. I’m not acquainted with soybean paste and therefore I don know if it’s natural or the food is now poisoned.

      Reply
      • Hyosun says

        December 14, 2017 at 2:21 am

        Sorry about the late reply. Sounds like it might have gone bad. Best to keep in the fridge, or out on a balcony if cold weather out.

        Reply
    5. sue says

      November 27, 2017 at 11:04 pm

      Thanks for the recipe. Do you soak the dried shiitake mushrooms for 20 minutes first or just add the dried mushrooms to the broth and boil?

      Reply
      • Hyosun says

        November 27, 2017 at 11:12 pm

        Just add the dried mushrooms to the water and boil. They will release the flavor while being boiled and get completely rehydrated. Enjoy!

        Reply
        • Gee says

          December 09, 2017 at 4:02 am

          I’ve just discovered your website and immediately tried the one for slow cooker daktoridang. It was delicious! Thanks for sharing and I look forward to more awesome recipes

          Reply
    6. vian says

      November 26, 2017 at 1:06 pm

      Hi ! just want to say i enjoy your web so much ! you explain everything in details, that makes it easier to understand. anw, i wanna ask. Can i replace the kelp with anything ? i’m having a hard time to find it. Thanks 🙂

      Reply
      • Hyosun says

        November 28, 2017 at 8:36 pm

        Hi Vian – you can omit the kelp.

        Reply
    7. Andreya says

      November 24, 2017 at 12:23 am

      Hi, thanks for sharing the recipe. Am sure it’ll warm up our bodies in winter 🙂

      Reply
      • Hyosun says

        November 28, 2017 at 8:37 pm

        It surely will. Enjoy!

        Reply
    8. Gracie L. says

      November 06, 2017 at 2:03 pm

      Hi! I just wanted to say I’ve been going through your recipes for a school project and they’re very helpful in helping me to learn more about Korean traditions and such. So, thank you, and keep up your good work!!

      Reply
      • Hyosun says

        November 18, 2017 at 5:13 pm

        Thank you, Gracie! Happy to be helpful.

        Reply
    9. paul m7nz says

      October 29, 2017 at 11:32 pm

      thank you for sharing all these awesome recipes. I really enjoy the different textures and flavors of Korean cooking. I can’t wait to try the radish and fermented soy soup. There are many cook Korean markets in Sacramento.

      Reply
      • Hyosun says

        November 18, 2017 at 3:38 pm

        Thank you! Hope you try it soon.

        Reply
    10. Jamie says

      October 22, 2017 at 5:51 pm

      This simple soup is one of my favorites! Thank you!

      Reply
      • Hyosun says

        November 18, 2017 at 3:40 pm

        Mine too! Thanks for coming by!

        Reply
    4.73 from 11 votes (9 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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