Spicy and Refreshing Ojingeo Guk (Squid and Radish Soup)
A refreshing squid and radish soup brought together with gochujang and gochugaru for a spicy kick.
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 simmers Korean radish and squid in anchovy broth to draw out a refreshing, deep flavor. Finished with gochugaru and gochujang for a spicy touch, it is perfect for breakfast or as a hangover cure.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole, 300 g (after cleaning)
- Korean radish (mu)150 g
- Onion1/4
- Red chili pepper1
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth5 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1/2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Salt1/2 tsp
- Ground black peppera little
- Korean radish is essential for that refreshing taste and must be included for great flavor.
- The red chili pepper can be omitted.
Steps
Prepare the ingredients
1 large squid yields 300 g after cleaning.
Korean radish (mu) is essential for that refreshing taste and must be included for great flavor.
Here are 1/4 onion, 1/2 large green onion (daepa) stalk, Cheongyang chili pepper (hot green chili), and red chili pepper.
The red chili pepper can be omitted.
Slice the ingredients
Cut the squid into bite-sized pieces that are easy to eat with a spoon.
Thinly square-slice the radish not too thick, and chop the onion into similar thickness.
Finely slice the large green onion and chili peppers.
Boil the soup
Pour in 5 cups of anchovy broth, add the radish, 1 tbsp gochugaru, and 1 tsp gochujang, then bring it to a rolling boil.
Add the squid, 1 tbsp mirin, 1 tbsp soup soy sauce, and 1/2 tbsp minced garlic, then bring to a boil.
Simmer so the squid flavor thoroughly infuses into the broth, then taste to check the seasoning.
It tasted a bit bland, so I adjusted the seasoning with 1/2 tsp salt, then added the onion, chili peppers, large green onion, and black pepper, and brought it to a quick boil to finish.
Complete
Just looking at the photo makes you feel that refreshing and spicy taste.
The broth infused with squid flavor is truly delicious.
Ppunwife's tips
- Simmer so the squid flavor thoroughly infuses into the broth, then taste to check the seasoning.
FAQ
Can I leave out the red chili pepper if I do not have one?
The red chili pepper is not an essential ingredient, so you can safely omit it.
What size should I cut the squid?
Cut it into bite-sized pieces that you can easily scoop up with a spoon along with the broth.
Can I make this as a clear soup instead of spicy? AI-generated
In general, leaving out the gochujang and gochugaru and seasoning primarily with soup soy sauce and salt allows you to make a mild, clean-tasting broth.
