Refreshing and Spicy Squid and Radish Soup (Ojingeo Mu Guk)
Cooking Squid and Radish Soup: The Refreshing Taste of Radish and Spicy Broth is Unbeatable!
A delicious Squid and Radish Soup, simmered generously with squid for a refreshing and slightly spicy flavor. Perfect for a light yet satisfying meal.
Main Ingredients
- 2 fresh squids
- 300g Korean radish (mu)
- 1/2 onion
- 1/2 green onion (scallion)
- 2 Korean chili peppers (cheongyang gochu)
Broth Base
- 10 dried anchovies for soup (gut멸치, guts removed)
- 1 sheet dried kelp (dashima, 15x15cm)
Seasoning
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
- 10 dried anchovies for soup (gut멸치, guts removed)
- 1 sheet dried kelp (dashima, 15x15cm)
Seasoning
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
Cooking Instructions
Step 1
First, wash the Korean radish thoroughly, peel it, and cut it into quarters. Then, slice it thinly into uniform, flat pieces, about 2-3mm thick, similar to the shape of wide noodles. This way, the radish will absorb the broth flavor beautifully.
Step 2
Thinly slice the onion into shreds. For the Korean chili peppers, remove the stems and slice them diagonally. If you prefer less spice, you can remove the seeds before slicing.
Step 3
Slice the green onion diagonally into about 0.5cm thick pieces. Prepare the dried anchovies by removing their heads and intestines (the dark, powdery part inside the body). Place the prepared anchovies and the kelp sheet into a broth bag or a piece of cheesecloth to create a soup pack. This makes it easy to remove the solids later.
Step 4
Rinse the squid under cold running water. You can leave the skin on for a richer flavor. Slice the squid into rings about 0.5cm thick. Rinse them lightly in cold water and discard the water.
Step 5
Now, let’s start cooking! In a large pot, combine the kelp, anchovy soup pack, 1.5 liters of fresh water, and the sliced radish. Bring it to a boil over high heat. Once boiling, remove and discard the kelp and anchovy soup pack. Add the prepared squid, onion, 1 Tbsp red pepper flakes, 1.5 Tbsp minced garlic, 2 Tbsp anchovy sauce, 1 Tbsp soup soy sauce, and the sliced Korean chili peppers. Stir everything together. Taste the broth now and add salt if needed to reach your desired seasoning level.
Step 6
If the soup tastes a bit bland, add about 1/2 Tbsp of salt to adjust the flavor. Continue to simmer for another 2-3 minutes until all the ingredients are tender and the broth has developed a rich flavor. Be careful not to overcook the squid, as it can become tough.
Step 7
Your steaming hot and refreshing Squid and Radish Soup is now complete! Enjoy the perfect harmony of chewy squid and crisp, refreshing radish. It’s delicious served with a bowl of rice or as a side dish.
