Log Bok soup , moo gook
Not only is this delicious and made with inexpensively, it's an excellent source of dietary fiber, folate, vitamin C, potassium, and copper. It contains significant amounts of calcium, iron, magnesium, phosphorus, and vitamin B6 - not bad for a soup that's built around a humble white radish.
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- 7 oz
- white radish (also called moo, daikon, mooli, and chinese white radish) - about 7 ounces/200 grams 3 cups vegetable broth or water soy sauce 2-3 green onions (scallion), sliced 1-2 cloves fresh garlic, minced (about half a tablespoon) 1 tablespoon s
- 1-2 Tbsp
- sesame oil
- fresh bean sprouts, opt. if desired
- soy sauce
- 3 c
- vegetable broth or water
- 1-2 clove
- scallions sliced
1. Slice white radish into bite-size pieces - about 1-inch squares is typical for most authentic versions of moo gook.
2. In a medium size pot, saute radish pieces in sesame oil over medium heat for a couple of minutes - be sure to stir regularly. If you enjoy spicy foods, you can add a pinch of red pepper powder while you're stir-frying the radish. Add 1/2 tablespoon of minced garlic as radish is stir-frying.
3. Add 3 cups of vegetable broth or water (vegetable broth imparts additional flavor to moo gook) to the radish, bring to a boil, then lower heat until soup is simmering, cover with a lid, and let it sit for about 7-10 minutes, or until the radish is nice and tender. The hallmark of authentic moo gook is tender radish, so be sure that you let it cook until it's nice and tender!
Note: If you enjoy bean sprouts, add them just when the soup reaches a boil.
4. Add green onions,
Almost forgot Freshly ground black pepper
Moo gook that's properly made will look somewhat clear, like a bowl of chicken soup.
Strangely, moo gook is a traditional Korean dish that isn't typically offered at Korean restaurants, so if you want to experience this delicious and nourishing soup, you'll have to give this recipe a try in your own kitchen...or find a Korean friend who can make it for you.