Rich and Spicy Ojingeo Guk (Squid and Radish Soup)
A Gyeongsang-do style squid and radish soup with a deep, spicy flavor made by stir-frying radish and gochugaru in perilla oil.
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 soup starts by stir-frying radish in oil to release its moisture before adding chili flakes to build a fragrant chili oil base. Squid is added right at the end and cooked briefly so it stays tender. With its spicy, rich broth, it is wonderful served with rice scooped right into the bowl.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole, 300 g (medium)
- Korean radish (mu)2 handfuls, 200 g (heaping)
- Large green onion (daepa)1/2 stalk
- Red chili pepper1
- Perilla oil (or toasted sesame oil)2 tbsp
- Anchovy broth5 cups
Seasoning
- Gochugaru (Korean chili flakes)1.5 tbsp
- Minced garlic1 tbsp
- Gochujang (Korean red chili paste)1/2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Ground black pepper
- Remove the entrails from the body, leave the healthy skin on, score the inside, cut in half lengthwise, and slice into 1.5 cm thick pieces.
- During the summer when radish lacks sweetness, you can combine other vegetables to help build flavor in the broth.
Steps
1. The squid is slightly larger than medium size. Once cleaned with the entrails removed, it weighed 300g.
I removed the entrails from inside the body, left the healthy skin on, and scored the inside.
Then I cut it in half lengthwise and sliced it into 1.5 cm thick pieces.
Cut the radish into thin, flat slices. For the large green onion and red chili pepper, I used small ones with a slight kick and sliced them diagonally.
2. Swirl in 2 tbsp perilla oil and stir-fry the radish first. If you don't have perilla oil, toasted sesame oil or cooking oil works fine.
The oil is added to draw out chili oil, but if you add gochugaru right from the start, it will burn before releasing its flavor. Add the radish first to coat it entirely in oil, and stir-fry until it releases some moisture and softens.
3. Add the gochugaru and stir-fry without burning until chili oil forms at the bottom of the pot...
4. Pour in 5 cups anchovy broth, add the gochujang, soup soy sauce, and mirin, then boil until the radish is completely cooked.
5. Once the radish is fully cooked, add the squid and minced garlic. Simmer briefly, as squid turns tough if cooked too long...
6. Add the large green onion and red chili pepper, and once they wilt...
I did not add any salt, but if it tastes bland to you, season with salt to taste and finish with a tiny pinch of ground black pepper.
Ppunwife's tips
- If you add gochugaru right from the start, it will burn before the chili oil forms properly. Add the radish first to coat it evenly in oil, and stir-fry until it releases some moisture and softens before adding the chili flakes.
- Squid turns tough if cooked too long, so simmer it only briefly.
FAQ
What should I keep in mind when boiling the squid?
Squid will turn tough if overcooked, so it is best to add it at the very end after the radish is fully cooked and simmer it just briefly.
Can I use a different oil instead of perilla oil?
If you do not have perilla oil, you can substitute toasted sesame oil or regular cooking oil.
How do I prevent the gochugaru from burning when stir-frying?
Do not add the gochugaru right away; stir-fry the radish in oil first until it softens and releases moisture. Adding the gochugaru then ensures the chili oil blooms nicely without scorching.
What vegetables are good to add when making this in summer?
During seasons when radish is less naturally sweet, adding vegetables with gentle sweetness like zucchini or onion is a great way to balance the broth.
