Instant Pot Korean Radish Soup
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.
Servings 6 servings
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!