Muguk

Method

1. 1 Cook the dried anchovies with kombu and 1 liter of water for 12 minutes, then remove them. This is a meatless version, so the anchovy broth is the sole flavor.
2. 2 Remove the kombu before the water boils vigorously; prolonged boiling will make the broth slimy and bitter.
3. 3 Cut the radish into 2 cm cubes and cook in broth for 20 minutes.
4. 4 Add soy sauce, minced garlic, and salt, then cook for another 5 minutes.
5. 5 Sprinkle with chopped scallions and pepper, and let the soup rest for 5 minutes before serving so the radishes can absorb the flavors.

With an appliance

• Microwave 38 min

  Replace step 3: place the radishes and strained broth in a deep bowl with a steam vent, microwave at 900 W for 12 minutes, then transfer to a saucepan; keep step 4 as is, season and cook for another 5 minutes to allow the radishes to absorb the flavors.