Western-Style Korean Radish Soup
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).
- 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)
- 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
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Preparation Time: 30 minutes