Looking for a light yet comforting Korean soup that comes together fast? This Instant Pot Korean Radish Soup, also known as Mu Guk, is perfect for busy weeknights or when you want something nourishing but simple. Traditionally made with brisket, this version uses ground beef for quicker cooking without losing any of the comforting flavor.
The Korean radish (mu) becomes tender and subtly sweet in the broth, pairing beautifully with the umami from the beef and soy sauce. And thanks to the Instant Pot, the whole thing is ready in under 15 minutes from start to finish. It’s only pressure cooked for FIVE minutes!
Why You’ll Love This Recipe
- One-pot and no babysitting the stove
- Nourishing, light, and toddler-friendly
- Uses minimal ingredients you probably already have
- Perfect with a bowl of hot rice
Recipe Tips
- Radish thickness matters: Slice the radish thin enough to become tender but not mushy. About 1/8-inch is perfect.
- Want extra umami? Use anchovy broth or a dash of Korean soup stock powder (Dashida).
- Ground beef vs. brisket: Brisket is traditional, but ground beef makes it much faster without losing that savory depth.
Storage & Reheating
Store leftovers in the fridge for up to 4 days. The flavor deepens as it sits! Reheat on the stovetop or in the microwave. The radish holds up well and doesn’t get mushy.
More Korean-Inspired Recipes
- Instant Pot Galbitang (Korean short rib soup)
- Instant Pot Jjimdak (Korean soy braised chicken)
- Korean Cucumber Salad
I hope this Instant Pot Korean radish soup brings as much comfort to your table as it does to ours. It’s one of those humble, cozy meals that always hits the spot, especially when paired with a warm bowl of rice.
If you try this recipe, I’d love to hear how it turned out! Feel free to leave a comment below or tag me over on Instagram @winniekison so I can see your delicious bowl!
Instant Pot Korean Radish Soup
Ingredients
- 1/2 large Korean radish mu, peeled and thinly sliced (about 2.5–3 cups)
- 1/2 lb ground beef or ground pork
- 1 tbsp avocado oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce plus more to taste
- 1/2 tsp minced garlic
- 4 cups water
- Salt to taste I added about 1/2 teaspoon
- 1 green onion chopped (for garnish)
- Optional: black pepper or gochugaru Korean red pepper flakes
Instructions
- Turn the Instant Pot to Sauté mode. Add the neutral oil and ground beef. Cook until no longer pink, about 3–4 minutes.
- Stir in garlic and soy sauce and cook for 1 more minute.
- Add the sliced Korean radish and sesame oil. Sauté everything for another 2–3 minutes until the radish begins to look slightly translucent.
- Pour in 4 to 6 cups of water or broth depending on how brothy you want your soup.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then quick release the rest.
- Taste the broth. Add a pinch of salt or a splash more soy sauce if needed.
- Garnish with chopped green onions and a dash of black pepper or gochugaru if desired.
- Serve hot with a side of steamed rice!
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