How to Cook Muguk (Easy Recipe) | Muguk 만들기

Quick Overview

You may be able to find these ingredients or their substitutes at large local supermarkets or Asian grocery stores.

Korean Radish (Mu): 300g (about 10 oz).
- Substitution: Daikon radish is the best and most widely available substitute. If neither is available, you can use white turnips, though they have a slightly earthier flavor and softer texture when cooked.
Beef: 150g (about 5 oz) of beef brisket, chuck, or flank steak, thinly sliced into bite-sized pieces.
- Substitution: Any stewing beef cut works well. For a lighter version, chicken breast or thigh can be used.
Sesame Oil: 1 tablespoon (for sautéing).
Minced Garlic: 1 tablespoon.
Soup Soy Sauce (Guk-ganjang): 1.5 tablespoons.
- Substitution: Soup soy sauce is saltier and lighter in color than regular soy sauce. If you don’t have it, use 1 tablespoon of regular light soy sauce combined with a pinch of salt. Avoid using too much regular soy sauce, as it will turn your soup dark brown.
Water or Kelp/Anchovy Broth: 4 to 5 cups.
Green Onions: 2 stalks, chopped.
Salt and Black Pepper: To taste.

Prepare the Radish: Peel the radish and cut it into thin, bite-sized squares (about 1 inch wide and 1/8 inch thick). In Korea, this cutting style is called nabak-seolgi.
Prepare the Beef: Cut the beef into thin, bite-sized pieces. Pat it dry with a paper towel to remove any excess blood, which helps keep the broth clear.
Sauté: Heat a pot over medium heat and add the sesame oil. Add the beef and sauté until the surface turns brown. Add the sliced radish and sauté together for another 2 to 3 minutes until the radish starts to look slightly translucent.
Boil: Pour in the water or broth. Turn the heat up to high and bring the soup to a boil.
Skim the Foam: As the soup boils, a layer of foam and scum will rise to the surface. Use a spoon or fine mesh strainer to skim this off. This step is crucial for achieving a clean, clear broth.
Season and Simmer: Add the minced garlic and soup soy sauce. Reduce the heat to medium-low, cover with a lid, and let it simmer for 15 to 20 minutes, or until the radish is completely tender and translucent.
Finish: Taste the broth and adjust the seasoning with salt if needed. Stir in the chopped green onions and let them cook for 1 to 2 minutes. Turn off the heat, sprinkle with a pinch of black pepper, and serve hot with a bowl of rice.

Cloudy Broth: If you do not skim off the gray foam that rises to the top during the initial boil, your soup will look cloudy and may have a slightly bitter taste. Keep a bowl of water nearby to dip your spoon in while skimming.
Dark Soup: Using too much regular soy sauce to season the soup will turn the broth dark brown. Always use salt to adjust the final saltiness instead of adding more regular soy sauce.
Mushy Radish: Slicing the radish too thin can cause it to break apart and become mushy during the simmer. Aim for a thickness of about 1/8 inch (3mm).

Leftover Soup: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 to 4 days. Reheat thoroughly on the stovetop before serving.
Unused Radish: Wrap the remaining radish tightly in plastic wrap or beeswax wrap to prevent it from drying out, and store it in the vegetable crisper drawer of your refrigerator. It will stay fresh for 1 to 2 weeks.

Spice Adjustment: Traditional Muguk is mild and soothing. However, if you prefer a spicy kick, you can add 1 teaspoon of Korean red pepper flakes (Gochugaru) when sautéing the beef, or toss in some sliced fresh chili peppers along with the green onions at the end.
Vegetarian Option: Omit the beef entirely. Instead, use dried shiitake mushrooms (rehydrated and sliced) to provide a rich, savory umami flavor. Sauté the mushrooms and radish in sesame oil, and use a simple kelp (dashima) broth as the liquid base.

무: 300g (해외 마트나 아시안 마켓에서 흔히 볼 수 있는 다이콘(Daikon) 무를 사용하시면 됩니다. 다이콘 무는 한국 무보다 수분이 많고 단단함이 덜하므로 약간 더 도톰하게 썰어주셔도 좋습니다.)
소고기: 150g (국거리용 양지나 척아이롤 등 얇게 썬 소고기)
참기름: 1큰술
다진 마늘: 1큰술
국간장: 1.5큰술 (국간장이 없다면 진간장 1큰술 + 소금 약간으로 대체하세요. 진간장을 많이 넣으면 국물 색이 너무 어두워지므로 간은 주로 소금으로 맞춥니다.)
물 또는 다시마 육수: 4~5컵
대파: 2대 (송송 썰어서 준비)
소금, 후추: 적당량

무 썰기: 무는 껍질을 벗기고 사방 3cm 크기, 두께 0.3cm 정도로 나박하게 썰어줍니다.
고기 밑준비: 소고기는 한입 크기로 썰고, 키친타월로 가볍게 눌러 핏물을 제거합니다. (핏물을 잘 닦아내야 국물에서 잡내가 나지 않습니다.)
볶기: 냄비에 참기름 1큰술을 두르고 중불에서 소고기를 볶습니다. 고기 표면이 익으면 무를 넣고 무가 살짝 투명해질 때까지 2~3분간 더 볶아줍니다.
끓이기: 물이나 육수를 붓고 센 불로 올려 끓입니다.
거품 걷어내기: 국물이 끓어오르면서 위로 뜨는 회색 거품과 부유물을 국자로 깔끔하게 걷어냅니다. 이 과정을 거쳐야 맑고 깨끗한 국물이 됩니다.
간하기 및 졸이기: 다진 마늘 1큰술과 국간장 1.5큰술을 넣습니다. 불을 중약불로 줄이고 뚜껑을 덮은 뒤, 무가 부드럽게 익을 때까지 15~20분간 푹 끓입니다.
마무리: 국물 맛을 보고 부족한 간은 소금으로 맞춥니다. 송송 썬 대파를 넣고 1~2분간 더 끓인 후, 불을 끄고 후추를 가볍게 뿌려 완성합니다.

남은 무 보관: 쓰고 남은 무는 단면을 랩으로 밀봉하여 냉장고 야채칸에 보관하면 1~2주간 신선하게 유지됩니다.
채식 버전: 소고기 대신 말린 표고버섯을 물에 불려 슬라이스한 뒤 사용하세요. 참기름에 표고버섯과 무를 볶은 후 다시마 육수를 부어 끓이면 깊은 감칠맛의 채식 무국이 됩니다.