Korean food guide
Korean Winter Soups: Radish Broth or Cheonggukjang Stew
Compare anchovy-stock radish soup with kimchi and fermented-soybean stew. Check stock, chili ingredients, and the point when tofu enters the pot.
Radish soup if anchovy stock is ready
Muguk uses 300 g Korean radish and 1.3 litres anchovy stock, seasoned with soup soy sauce, garlic, green onion, and salt. The recipe starts with finished stock, so making stock is separate. It simmers the radish before adding garlic and soy sauce, then adds green onion near the end. No chili ingredient appears in this version.
Cheonggukjang if the fermented paste is available
Cheonggukjang jjigae uses 100 g cheonggukjang paste, 100 g kimchi, tofu, zucchini, onion, and gochugaru. It begins with water, kimchi, and onion, then dissolves the paste before adding tofu and zucchini. The paste is a specific shopping requirement: this recipe does not offer a doenjang or miso substitution ratio.
These pots need different finishing sequences
Muguk continues simmering after its garlic and soy sauce are added. The cheonggukjang instructions give a shorter five-to-seven-minute stage after the paste enters, then finish with green onion. Follow the relevant pot sequence rather than applying the same long simmer to every soup. Serve either with separately prepared rice if rice is part of the meal; neither recipe includes cooking it.
Recipes to continue with
Frequently asked questions
Is the radish soup vegetarian?
This muguk recipe uses anchovy stock. A vegetable-stock conversion is not provided in the linked method.
Which recipe needs kimchi and gochugaru?
Cheonggukjang jjigae uses both. The muguk ingredient list has neither.