Photograph of the finished Muguk

Korea · Canh củ cải nước cá cơm Muguk

Muguk

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 2.6 lb
  • Photograph of Dried anchovies Dried anchovies 2.8 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.1 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking