Refreshing and Clean Ojingeo Guk (Squid and Radish Soup)
A refreshing soup cooked in anchovy broth with squid and Korean radish, deepened with a touch of doenjang.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This refreshing, clean soup is made by simmering Korean radish and squid in anchovy broth with a small amount of doenjang dissolved for a subtle savory depth. Rather than being overly heavy, it has a clean umami that makes it perfect for breakfast or hangover relief poured over rice. By adjusting the gochugaru, you can also enjoy it as a clear and mild soup.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Fresh squid1 whole
- Korean radish (mu)10 pieces (2 cm cubes)
- Squash1/4
- Onion1/4
- Large green onion (daepa)1/2 stalks
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth5 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tbsp
- Doenjang (Korean soybean paste)0.5 tbsp
- Soup soy sauce (guk-ganjang) (or house)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
Steps
1. Peel the fresh squid and cut it into 1 cm thick strips.
Cut the Korean radish (mu) into 10 pieces of 2 cm cubes, and cut the squash to the same size as the radish.
Thickly slice the onion and large green onion (daepa), and thinly slice the peppers.
2. Strain 0.5 tbsp of doenjang (Korean soybean paste) through a sieve into 5 cups of anchovy broth to dissolve it.
3. Add the radish and boil until it is halfway cooked through.
4. Add the squid, squash, onion, minced garlic, soup soy sauce (guk-ganjang), and mirin (cooking rice wine).
5. Add the gochugaru (Korean chili flakes) as well and simmer over medium heat until all ingredients are cooked through. (If you prefer a clear soup, you may omit the gochugaru.)
(You can mix all the seasonings except the doenjang together in advance, then add them all at step 4 to boil.)
6. Finally, add the green onion and peppers, season to taste with salt, and bring to a brief boil.
Ppunwife's tips
- If you prefer a clear soup, you may omit the gochugaru.
- You can mix all the seasonings except the doenjang together in advance, then add them all at step 4 to boil.
FAQ
Can I make this as a clear soup without spicy seasonings?
If you make it without adding the gochugaru during cooking, you can finish it as a mild and clear soup.
Is there anything to keep in mind when dissolving doenjang in the anchovy broth?
Dissolve the doenjang by pressing it through a sieve so that it leaves no lumps and blends cleanly into the broth.
Do I have to peel the squid before cooking? AI-generated
I recommend peeling the skin before cutting. You can leave the skin on if you prefer, but peeling it gives the broth and texture a much cleaner finish.
