Refreshing Ojingeo Kongnamul Guk (Squid and Bean Sprout Soup)
A refreshing hangover soup made with squid and soybean sprouts simmered in anchovy broth and seasoned with salted fermented shrimp.
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 →
Finely chopped squid is lightly blanched in anchovy broth and removed, then soybean sprouts are simmered in the same broth to bring out a clean, savory depth. Salted fermented shrimp seasons the broth cleanly, while Cheongyang chili pepper adds a crisp, refreshing kick. It is wonderful served over rice like a hearty gukbap or enjoyed as a restorative hangover soup.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Squid1 whole (small)
- Soybean sprouts300 g
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth5 cups
Seasoning
- Salted fermented shrimp (saeujeot)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Since this will be eaten like gukbap, chop the squid into small, bite-sized pieces so it is easy to scoop up with a spoon. Finely chop the large green onion and Cheongyang chili pepper as well.
Steps
The ingredients are really simple: soybean sprouts, squid, large green onion, and Cheongyang chili pepper.
Prepare the anchovy broth in advance for a rich, savory broth.
Since this will be eaten like gukbap, chop the squid into small, bite-sized pieces so it is easy to scoop up with a spoon.
Finely chop the large green onion and Cheongyang chili pepper as well.
Bring 5 cups of anchovy broth to a rolling boil, add the squid, cook it briefly, and remove it.
Add the soybean sprouts directly to the broth used to blanch the squid, and simmer until the raw bean smell is gone.
Once the soybean sprouts are fully cooked, add the minced garlic, salted fermented shrimp, and mirin to season the soup.
If serving as gukbap, ladle a good amount of soybean sprouts and broth into an earthenware pot, add the squid, large green onion, and chili pepper, and bring it to a brief boil to finish.
Ppunwife's tips
- While the broth is boiling, you can also top it with an egg yolk and let it cook gently as you eat.
- For extra heat, add gochugaru or seasoned seaweed flakes, mix in rice, and you will have an even more wonderful, satisfying meal.
FAQ
How should the squid be cut?
It is best to chop it into small pieces so it is easy to eat with a spoon, just like a rice soup.
Is there a way to make it spicier and heartier?
You can top it with an egg yolk while the broth is boiling, or add gochugaru and seasoned seaweed flakes to taste.
Can I season it with something other than salted fermented shrimp? AI-generated
You can adjust the seasoning to your taste by using soup soy sauce, tuna extract sauce, or salt instead of salted fermented shrimp.
