Spicy and Refreshing Squid and Radish Soup (Ojingeo-Muguk)
How to Make Ojingeo-Muguk, a Refreshing Seafood Soup with Squid and Radish
A nostalgic favorite from school lunches! This Ojingeo-Muguk is made at home with plenty of squid and refreshing radish, offering a spicy and clean flavor. Warm yourself up from the inside out with this delicious and hearty soup.
Main Ingredients- 2 squids (fresh is best)
- 230g Korean radish (daikon), thinly sliced
- 1.2L Anchovy-Kelp Broth (simmered deeply)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce (Myeolchi-aekjeot)
- 2 Tbsp Yeondu (Clear Korean soup soy sauce)
- 1/2 Tbsp Minced Garlic
- 1/2 tsp Coarse Sea Salt (for final seasoning adjustment)
- 1/3 stalk Green Onion, thinly sliced
- 1 Green Chili Pepper, thinly sliced (adjust to taste for spiciness)
- Pinch of Black Pepper (for finishing aroma)
Cooking Instructions
Step 1
First, prepare a rich anchovy broth, which is the foundation of this soup. Simmer dried anchovies, kelp, onion peels, and leek roots over low heat to extract a deep flavor. This flavorful broth will add a refreshing quality to your soup.
Step 2
While the broth is simmering, clean the squids. Remove the beak and innards, then rinse thoroughly under running water.
Step 3
Make shallow cuts diagonally on the inside of the squid bodies. This helps them cook evenly and absorb flavors better, resulting in a prettier presentation. Cut them into bite-sized pieces.
Step 4
Peel the 230g of Korean radish and slice it thinly. You can adjust the thickness to your preference, but thinner slices will absorb the seasonings better and result in a more tender texture.
Step 5
Pour the 1.2L of rich anchovy broth into a pot. Add the sliced radish first and bring it to a boil over high heat. Adding the radish first will make the soup more refreshing and help it cook until tender.
Step 6
Once the radish starts to soften, add 2 Tbsp of soy sauce for soup, 1 Tbsp of fish sauce, 1 Tbsp of gochugaru, and 2 Tbsp of Yeondu to establish the basic seasoning. Once the ingredients are well combined, reduce the heat to medium and simmer for about 8-10 minutes, or until the radish is fully cooked.
Step 7
After confirming the radish is tender, add the prepared squid. It’s best to cook squid for only a short time (about 2-3 minutes) to keep it tender and prevent it from becoming chewy. Add the squid only after the radish is completely cooked.
Step 8
Finally, add 1/2 Tbsp of minced garlic, thinly sliced green onion, and sliced green chili pepper. If you prefer more heat, feel free to add more chili peppers. Adjust the final seasoning with coarse sea salt as needed. Taste and adjust the overall seasoning.
Step 9
Finish with a pinch of black pepper. Your spicy and refreshing Ojingeo-Muguk is ready! Enjoy it with a warm bowl of rice.
