Refreshing and Savory Squid and Radish Soup (Ojingeo-Muguk)
Simple Squid and Radish Soup Recipe: A Delight Even for Kids!
The weather has turned chilly after the rain, making us crave a warm, comforting soup. My mom quickly whipped up this Ojingeo-Muguk for us! This recipe, perfected by my mom, is always a winner. Let’s follow Kim’s super simple squid and radish soup recipe and enjoy a hot bowl right away!
Ingredients- 2 prepared cuttlefish (about 350g)
- 2 pieces of Korean radish (for soup)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 tsp red chili flakes (gochugaru) (adjust for spice preference)
- 1/2 stalk green onion
- Pinch of black pepper
- 1/2 tsp salt
- 1 Tbsp anchovy sauce (for seasoning)
- 5 cups rice water
Cooking Instructions
Step 1
My mom skips the soy sauce in her recipe! This is a refreshing and savory squid and radish soup recipe, perfect for a light meal.
Step 2
The prepared cuttlefish is convenient as it’s ready to cook. Two to three pieces typically weigh around 350g.
Step 3
Wash the Korean radish under running water and peel it. We’ll be using two pieces.
Step 4
To store leftover radish, wrap it tightly in plastic wrap or in newspaper/kitchen towels to prevent it from drying out and becoming limp. This helps maintain its freshness.
Step 5
Slice the two pieces of radish thinly, about 1/8 inch thick, into bite-sized pieces (nabak-seolgi).
Step 6
Thaw the frozen, prepared cuttlefish under running water and give it a light rinse.
Step 7
To ensure tender squid and better flavor absorption, make diagonal cuts on the squid. Then, flip it over and make diagonal cuts in the opposite direction, creating a crosshatch pattern.
Step 8
Add the sliced radish to a pot.
Step 9
Next, add the prepared cuttlefish to the pot as well.
Step 10
In the pot with the radish and squid, add 1 Tbsp minced garlic and 1 Tbsp sesame oil. Turn the heat to high and stir-fry. Stir-frying with sesame oil helps to remove any unpleasant smells from the radish and squid while adding a nutty aroma and flavor. Sauté for about 1-2 minutes.
Step 11
Add 1/2 tsp red chili flakes (or 1 Tbsp if you prefer it spicier and aren’t serving to young children), a pinch of black pepper, and 1/2 tsp salt. Continue to stir-fry over high heat. We’re using a small amount of chili flakes since the kids will be eating this.
Step 12
Tip: If only adults are eating, you can increase the red chili flakes to 1 Tbsp and add some chopped Cheongyang peppers (a type of Korean chili pepper) for a spicier and more flavorful soup.
Step 13
Continue stir-frying for another 1-2 minutes, allowing the ingredients and seasonings to meld.
Step 14
Pour in 5 cups of rice water. Using rice water adds a subtle depth and creaminess to the broth.
Step 15
Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 more minutes. Skim off any foam that rises to the surface to keep the broth clear and clean. Taste the soup and adjust the seasoning with 1 Tbsp anchovy sauce if needed.
Step 16
Your delicious squid and radish soup is ready! The squid is tender, and the broth is wonderfully savory and comforting. As mentioned, adults can enjoy an even spicier version by adding more chili flakes and Cheongyang peppers. Serve hot with rice!
