Western-Style Korean Radish Soup


Western-Style Korean Radish Soup
Your rating: None Average: 4.6 (12 votes)
Author: umma
Date: 12-20-10
Servings: 3-4
Prep Time: 30 minutes
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Korean radish (moo 무) tastes the best during the Autumn/early winter months when it is harvested and still holds its sweetness and moisture. I experimented making a Western-style creamy soup with it after seeing a recipe for it.

For a more traditional moo soup, try this recipe for Moo Guk (Korean radish soup).

Recipe Ingredients:

  • 1 small size fresh Korean white radish (moo 무) - about 1½ lb, or 800 g
  • 1 med size onion, 300 g
  • 4 tbsp butter (unsalted)
  • 1 cup of whole milk
  • 1 cup cooked rice (choice or white, brown)
  • 1 stalk of green onion, or celery, and black sesame seed for garnish
  • sugar and salt, and black pepper to taste
  • sour crème (optional)

Recipe Steps:

  • Peel the moo and slice into thin square pieces. Slice onion and thinly chop; it doesn’t have to be too small.
  • Heat a pot or large frying pan and add the butter. Saute onion until it turns translucent, about 5-7 min, then and sliced moo pieces. Cook until the moo is almost cooked about 7-8 additional minutes.
  • Put cooked onion/moo mixture into the blender, add cooked rice, milk and blend until it becomes a smooth paste.
  • Pour the mixture into the pot and bring to a boil and simmer for amount 5 min.
  • Turn the heat off, and add a dash sugar (about 1-2 tsp) and a dash salt (about 1/2) tsp -- taste and adjust if needed. Garnish and serve warm -- I garnished with green onions and black sesame seeds, but you can try experimenting.

Serving Size: 3-4
Preparation Time: 30 minutes

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Your rating: None Average: 4.6 (12 votes)
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