Spicy and Refreshing Squid and Radish Soup (Ojingeo-Musutguk)
Experience the Clean, Spicy Flavor of Ojingeo-Musutguk
This is a recipe for Ojingeo-Musutguk, a truly clean and spicy soup made with fresh squid and radish. It’s a delightful dish that offers a refreshing kick.
Main Ingredients- 2 Fresh Squids (cleaned, skin removed)
- 1 piece of Radish (approx. 200g)
- 1/2 Korean Zucchini (Hobak)
- 1 Dried Anchovy & Kelp Stock Pack
- 3 Dried Red Chilies
- 2 Liters Water
Seasoning & Aromatics- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- Salt to taste
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Leek (sliced diagonally)
- 3 Korean Green Chilies (Cheongyang peppers, sliced diagonally)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- Salt to taste
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Leek (sliced diagonally)
- 3 Korean Green Chilies (Cheongyang peppers, sliced diagonally)
Cooking Instructions
Step 1
Start by placing the stock pack (containing anchovies and kelp if available) into 2 liters of cold water in a pot. Bring it to a boil over high heat. Using a good stock pack will add a deeper umami flavor.
Step 2
Once the water begins to boil, add the dried red chilies along with the stock pack. Boiling the dried chilies contributes a subtle spiciness and a clean, refreshing depth to the broth.
Step 3
Thinly slice the radish into half-moon shapes (about 0.5cm thick). Slice the Korean zucchini into half-moons as well. Set these aside for now.
Step 4
Prepare the fresh squid: remove the skin and rinse thoroughly under cold running water. Score the inside of the squid bodies with a knife in a crisscross pattern, then cut them into bite-sized pieces. Trim the squid tentacles to a similar length as the body pieces.
Step 5
After the broth has been simmering and developed its flavor (approximately 10-15 minutes), remove and discard the stock pack and dried chilies. Add the sliced radish to the pot and cook over medium heat until the radish becomes translucent and is almost tender. Well-cooked radish makes the soup sweeter and smoother.
Step 6
When the radish is nearly cooked, double-check and remove any remaining dried chilies if you haven’t already. Now, add 1/2 tablespoon of gochujang and stir well to dissolve it completely into the broth. The gochujang will add depth and a hint of sweetness.
Step 7
Add all the prepared squid pieces to the pot. It’s important not to overcook the squid, as it can become tough. Cook it over high heat just until it turns opaque.
Step 8
Once the squid begins to cook, add the sliced Korean zucchini. The zucchini will soften and release its natural sweetness into the soup.
Step 9
Add 1 tablespoon of minced garlic. Garlic helps to eliminate any potential fishiness from the squid and enriches the overall flavor of the soup.
Step 10
Pour in 2 tablespoons of guk-ganjang (soup soy sauce) to season. Adjust the taste by adding salt gradually until it reaches your preference. Using both guk-ganjang and salt provides a more complex and balanced flavor profile.
Step 11
Finally, add 1 tablespoon of gochugaru (chili flakes) for a vibrant color. Stir in the diagonally sliced green chilies and leeks, and let it simmer for another moment. Your spicy and refreshing Ojingeo-Musutguk is now ready to be enjoyed!
