Spicy Radish Soup (Mu Guk) Hot Pot with Beef and Tofu

A comforting and spicy Korean radish soup with tender beef and tofu, served hot pot style for extra warmth. Perfect for a cold day!

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.76/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbKorean Radish (Mu)(Peeled and thinly sliced)

£1.50

8ozBeef (Stewing Beef or Brisket)(Thinly sliced or cut into bite-sized pieces)

£3.50

1blockFirm Tofu(Drained and cubed)

£2.00

2stalksGreen Onions(Chopped, separate white and green parts)

£0.70

3clovesGarlic(Minced)

£0.25

1tbspGochugaru (Korean Chili Powder)(Adjust to your spice preference)

£0.50

2tbspSoy Sauce

£0.10

1tspFish Sauce (optional)(Adds umami depth)

£0.10

1tbspSesame Oil

£0.20

6cupsBeef Broth or Water

£1.00

to tasteSalt

to tasteBlack Pepper

4ozEnoki Mushrooms (optional)

£1.20

Total Cost

£11.05

£2.76 per serving

Instructions

1.
In a large pot or Dutch oven, heat sesame oil over medium heat. Add the beef and cook until browned, about 5-7 minutes.
2.
Add the white parts of the green onions and garlic to the pot and cook for another minute until fragrant.
3.
Add the sliced Korean radish and gochugaru to the pot. Stir well to coat the radish with the chili powder and cook for 2-3 minutes.
4.
Pour in the beef broth (or water) and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the radish is tender.
5.
Stir in the soy sauce and fish sauce (if using). Season with salt and pepper to taste.
6.
Add the cubed tofu and enoki mushrooms (if using) to the soup. Cook for another 5 minutes, or until the tofu is heated through.
7.
Stir in the green parts of the green onions before serving.
8.
For hot pot style, transfer the soup to a hot pot on a portable burner. Keep the soup simmering and allow everyone to serve themselves.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

385 kcal / 1611 kJ

Carbs

15g

6% of RDA

Fat

19g

27% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the amount of gochugaru to control the spiciness of the soup.

For a richer flavor, use beef broth instead of water.

You can add other vegetables like zucchini or mushrooms to the soup.

Serve with a side of rice and kimchi.

Cooking Equipment

Large pot or Dutch oven

Hot pot burner (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Spicy Radish Soup (Mu Guk) Hot Pot with Beef and Tofu

Ingredients

Instructions