Working at home with my husband all day has been one of the biggest highlights of this summer but it has also been a bit…intense.
My husband, an online Master of Divinity student and test prep instructor, spends most of his day at home. In between the joyful runs in the morning and walks into town for ice cream during work breaks, there are also many small marital spats about who left the soap out where it dissolves (me) and who forgot to clean up the dishes after dinner (my husband). I think we have argued more this summer simply because we have both been home more.
Still, despite the small spats that color our day, there is an immense and overarching sense of joy at getting to hang out together all day. I couldn’t have spent this much time with anyone else. My favorite part of being at home with my husband pretty much 24/7 this summer has been having my husband taste-test everything I cook (and take awesome hand shots for me)!
Believe it or not, my husband has a more discerning tongue than I do. He can break apart a meal item by item. Even if he was not present when I made it, he will list all the ingredients in my recipes to a tee. Because of this uncanny ability, surprising him is tough. This recipe for Mexican Moo, or Daikon Guajillo soup, was an immediate hit because the tastes were so familiar and new at the same time. It has quickly become one of his favorites. It is also one of our first original fusion dishes. The name, Mexican Moo, comes from the Korean name of the soup since daikon radish is called moo in korean.
When I started the blog this past winter, I called it the Spiced Kitchen because I wanted it to be a blog about Mexican and Korean fusion. However, apart from the obvious recipes like bulgogi tacos, discovering other Mexirean (Korexican?) recipes has been a slow and organic process. As we cook both Korean and Mexican foods simultaneously, we end up with leftovers, these sometimes get incorporated and turn into fusion dishes.
Korean daikon soup (Moo Guk) is a simple soup made up of beef, scallions and Korean radish. The beef broth is subtle, and the jewel-like sheen of the daikon pieces is delightful. Paired with tangy kimchi, Moo Guk is one of my favorite Korean dishes. The first time I made this soup, I used Maangchi’s recipe, and apart from the Mexican pepper addition the recipe remains pretty similar.
This Mexican Moo recipe came to be last winter when I made tamales and had leftover carne enchilada. A few days later, I made traditional Korean Moo Guk, but since it was short on beef I added some of the carne enchilada to the Korean soup. The resulting Mexican Moo was both familiar and uniquely spiced by the peppers from the carne enchilada.
Both John and I insisted that Mexican Moo tasted Mexican/Korean and we knew immediately that it would be a perfect recipe to share with you. Since then, we have made it many times and we continue to love this hearty and delicious soup.
Notes: I love to add traditional Mexican toppings to this soup since it reminds me of Caldo de Res. Some excellent additions include cilantro, jalapeño slices, kimchi, lime juice, Korean or Mexican pepper flakes, and green onion.
Mexican Moo (Daikon Guajillo Soup)
Cook time: 45 minutes
Yield: 6 servings
- 4-5 guajillo peppers
- 2 lbs of daikon radish, cut into bite-size pieces
- 10 cups of water
- 1 lb of brisket meat, or any other cut of meat with some fat, cut into small cubes
- 4 stalks of green onion
- 2.5 teaspoons salt
- 2.5 tablespoons of fish sauce
- 5 cloves of garlic, minced
- 1 teaspoon sesame oil
- Green onion
- Jalapeno peppers
- Korean pepper flakes
- Lime slices
- Soup: Add 10 cups of water and daikon radish to pot on high heat. Boil for 20 minutes.
- Mexican pepper paste: While water is boiling, de-seed chiles guajillos and toast them in a pan over medium heat until soft and fragrant, being careful not to burn them. Then add deseeded guajillo peppers to boiling pot of water and allow to rehydrate for five minutes.
- Mexican pepper paste: Remove softened guajillo peppers and ½ cup of hot water from pot and puree together in blender until smooth.
- Soup: After boiling daikon radish for 20 minutes, add meat, guajillo sauce, salt and garlic to pot. Boil on medium heat for an additional 15 minutes.
- Soup: Then, add scallions, sesame oil, and fish sauce. Simmer for 5 more minutes.
- Serve and enjoy!