I had a craving for a homestyle, simple Korean soup, so we tried this recipe: https://kimchimari.com/radish-soup-korean-mu-doenjang-guk/
Our modifications: first, we halved the recipe, using 6 large dried anchovies (cleaned), 5” kombu, and 4 cups water. Second, based on our pantry, we used 1/3 of a large daikon radish (about 1.5 cups) and 1 large chayote (about 1.5 cups). We peeled and cut into thick matchsticks, about 2” long.
Third, because we had only standard soy bean paste, we used 2 Tbsp, supplemented by 1 tsp Korean beef soup powder (sogogi dashida).
Fourth, we added the daikon and chayote matchsticks to the soup pot, brought to a boil, and covered, then simmered on medium-low for 15 mins (not 25).
Fifth, we added 1 frozen Korean red pepper (whole), 2 tsp minced garlic, 1/2 tsp garlic powder. For balance, we supplemented with 1/2 tsp soup soy sauce, 1/2 tsp yondu sauce, and about 1/4 tsp each salt, black pepper, and sugar.
We served this soup with freshly cooked jasmine rice. (May 2026)
Cooking Adventures 