Spicy and Refreshing Squid and Radish Soup (Ojing-eo Mu-guk)
How to Make Baek Jong Won’s Spicy Squid and Radish Soup: A Flavorful July Seafood Stew
Let’s make a refreshing and hearty spicy squid and radish soup that’s perfect for any meal.
Ingredients
- 2 squids
- 600ml broth (anchovy-kelp or rice water)
- 1/4 Korean radish (about 200g)
- 1 tsp soy sauce for soup (Guk-ganjang)
- 1 tsp minced garlic
- 2 tsp red pepper flakes (Gochugaru)
- 2 tsp red pepper paste (Gochujang)
- 1/4 bunch green onions, chopped
- Salt to taste
Cooking Instructions
Step 1
We’re going to make a wonderfully refreshing and spicy squid and radish soup today. It’s perfect when you need a flavorful and comforting dish!
Step 2
In a pot, combine the 600ml of broth and the 1/4 Korean radish, cut into bite-sized pieces. Bring to a boil over medium-high heat and cook for about 5-7 minutes, or until the radish becomes translucent and tender. For an extra layer of savory depth, you can optionally add about 1/2 teaspoon of soybean paste (Doenjang) at this stage.
Step 3
Once the radish is tender, stir in 1 tsp soy sauce for soup, 1 tsp minced garlic, 2 tsp red pepper flakes, and 2 tsp red pepper paste. Whisk to combine. Once the mixture starts to bubble, add the cleaned and prepared squid. Cook for just 2-3 minutes; be careful not to overcook the squid as it can become tough. Finally, add the chopped green onions and simmer for another minute.
Step 4
Taste the soup and adjust the seasoning with a pinch of salt if needed. And there you have it – a delicious and satisfying squid and radish soup! Enjoy it hot with a bowl of rice.
