Spicy and Refreshing Squid and Radish Soup
Easy Recipe for Deliciously Refreshing Squid and Radish Soup (Ojingeo Muguk)
As the weather turns cooler, it’s the perfect time for comforting soup dishes. Today, we’re making Ojingeo Muguk, a Korean soup known for its clear and refreshing broth, making it ideal for hangovers or simply enjoying with a bowl of rice. We’ll slice the radish thinly for a crisp, refreshing flavor, enhanced by the savory taste of tender squid. This simple yet deeply flavorful soup is a true rice-lover’s delight. Let’s get cooking!
Main Ingredients- 2 squids (cleaned)
- 1/3 Korean radish (about 300g)
- 1 stalk green onion
- 1 Korean green chili pepper
- 1 Tbsp minced garlic (or 3 cloves garlic, thinly sliced)
Soup Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 2 bouillon cubes (or 1.5 liters of anchovy-kelp broth)
- 2 Tbsp fish sauce (or soy sauce for seafood)
- 1 Tbsp soup soy sauce (adjust to taste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 bouillon cubes (or 1.5 liters of anchovy-kelp broth)
- 2 Tbsp fish sauce (or soy sauce for seafood)
- 1 Tbsp soup soy sauce (adjust to taste)
Cooking Instructions
Step 1
First, prepare 2 squids by cleaning them thoroughly. Removing the skin will prevent the broth from becoming cloudy and ensure a cleaner taste. Separate the squid body from the tentacles, remove the internal organs and quill from the body, and then peel off the outer skin.
Step 2
Cut the cleaned squid into 3 equal pieces, then slice them thinly about 0.5 cm thick. Slicing them thinly is important, as thicker pieces will take longer to cook.
Step 3
The squid preparation is complete. Now, let’s get the other ingredients ready.
Step 4
Prepare about 300g of Korean radish and slice it thinly into bite-sized pieces (about 0.3cm thick). Slicing it thinly is crucial so it cooks evenly. Slice the green onion and Korean green chili pepper diagonally. For the garlic, use 1 tablespoon of minced garlic or 3 cloves thinly sliced.
Step 5
If making broth from scratch is too much trouble, using 2 commercially available bouillon cubes is a quick and easy way to achieve a rich flavor. Using broth instead of plain water will significantly enhance the soup’s taste.
Step 6
Pour 2 liters of water into a pot and add the sliced radish. Bring it to a boil and cook for about 10 minutes, or until the radish becomes translucent and tender. Cooking the radish well will release its natural sweetness into the broth.
Step 7
Check if the radish is cooked through. It should be easily pierced with a fork.
Step 8
Now, add the sliced squid to the pot. Squid cooks quickly; avoid overcooking it, as it can become tough. Proceed to the next step immediately after adding it.
Step 9
Add the seasonings for the broth. Stir in 1 tablespoon of gochugaru, 2 tablespoons of fish sauce, and 1 tablespoon of soup soy sauce. If you don’t have fish sauce, you can substitute with soy sauce, but fish sauce adds a richer umami flavor.
Step 10
Finally, add the diagonally sliced green onion and Korean green chili pepper. Let the soup simmer for another moment. The green chili pepper adds a pleasant spiciness, making the broth even more invigorating.
Step 11
Simmer for just about 2 minutes to allow all the flavors to meld together. Your delicious Ojingeo Muguk is now ready! Be careful not to overcook it.
Step 12
Your steaming, delicious Ojingeo Muguk is complete! Enjoy it with a warm bowl of rice.
Step 13
Ojingeo Muguk is best when you use plenty of squid! If you enjoy a spicier soup, you can add bean sprouts to this recipe, turning it into a spicy bean sprout and squid soup. Alternatively, it’s also delicious served over rice like a hearty bean sprout soup bowl.
