Korean•comfort

Korean Radish Soup (Mu Doenjang Guk)

Radish Soup (무된장국 Mu Doenjang Guk) - the most comforting, soothing and umami flavor packed soup that just brings me back home.

Ingredients

Quantities are shown as originally provided.

1 oz dried anchovies for soup ((guk myeolchi 국멸치))
1 piece dried kombu (kelp) or dashima 다시마 ((approx 3.5 in x 1.5 in))
8 cups water
1.25 lb Korean radish ( (mu 무) (5 1/2 cups julienned))
3 Tbsp Deonjang ((I used Jayone here))
1 Tbsp red miso
1 Tbsp Jaerae Doenjang ((Traditional slow fermented - optional but best for flavor))
1 tsp Guk Ganjang ((Soysauce for Soup - optional to taste))
1 Tbsp garlic ((chopped. if using frozen, add more))
1 tsp garlic powder
2 green onions
1/2 tsp red chili powder ((gochukaru 고추가루))

1
Add 8 cups of water to pot. Add dried anchovies and dried kombu kelp. Heat on medium low heat for 20 min. Do not boil.
2
While anchovy stock is developing, cut radish into large chunks and then into slices, then julienne into thin 0.5 cm (0.2 inch) sticks. A little thicker or about the same as size of shoestring fries.
3
When anchovy stock is ready (yellowish color), remove anchovies and kelp from pot.
4
Add all 3 soybean pastes from above if they are available. If not, just use 3 or 4 Tbs Korean soybean paste (whatever you have) and 1 Tbs red miso to pot. Mix well into the soup by smooshing the paste against the side of the pot with a spoon and swishing it around.
5
Add radish sticks to soup and bring to boil on medium high heat.
6
Simmer for 25 minutes or more until radishes are soft and tender.
7
Add cut green onions, chopped garlic and garlic powder and simmer for 5-10 more minutes.
8
Taste the soup. Add 1 tsp guk ganjang if you think it needs a little more salt. Remember guk ganjang not only adds salt but also tons of umami flavor so add this if you think it lacks that something.
9
Finish with some red chili powder (gochukaru). Add more if you want it more spicy.