Spicy Ojingeo Guk (Squid and Radish Soup)
A refreshing and spicy morning hangover soup made by simmering Korean radish and squid in anchovy broth.
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 dish simmers Korean radish in anchovy broth first to draw out its refreshing flavor before adding squid. Fresh raw squid should be added halfway through along with the seasonings and cooked quickly so it stays tender rather than tough. Spicy and revitalizing, it is perfect for a quick breakfast or as a hangover cure to soothe your stomach.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole, 250 g (after cleaning)
- Korean radish (mu)150 g
- Onion1/2 (small)
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth5 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Sand lance fish sauce (or dried anchovies)1/2–1 tbsp
- Salta little
- Ground black peppera little
- Cooking time takes about 10 minutes once the ingredient preparation is finished.
- Remove the squid's innards, eyes, and beak, then rinse clean to prepare.
- Be generous with the Korean radish for a refreshing flavor; other than that, you only need onion, large green onion, and chili peppers.
Steps
Prepare the ingredients
Remove the squid's innards, eyes, and beak, then rinse clean to prepare.
Be generous with the Korean radish for a refreshing flavor; other than that, you only need onion, large green onion, and chili peppers.
Cut the ingredients
Cut the squid into bite-sized pieces, and cut the Korean radish and onion into suitable sizes as well.
Slice the large green onion and chili peppers small, either diagonally or into rounds.
Boil
Once 5 cups of anchovy broth come to a rolling boil...
Add the Korean radish and 1 tbsp soup soy sauce (guk-ganjang), then simmer until the radish cooks soft.
In soup dishes made with radish, boiling it first is good for drawing out its refreshing flavor.
Add the squid, 1 tbsp mirin (cooking rice wine)...
Also add 1 tbsp minced garlic and 1 tbsp gochugaru (Korean chili flakes).
Once the seasonings infuse well into the broth and all the ingredients appear cooked, taste to check the seasoning.
Add about 1/2 to 1 tbsp fish sauce to boost the savory umami, and adjust any remaining seasoning with salt.
Add the large green onion, chili peppers, and a little ground black pepper, simmer briefly to release their aroma, and finish.
Serve
The refreshing, spicy broth and the chewy yet tender texture of the squid are truly wonderful.
Since it is fresh raw squid, adding it halfway through with the seasonings and boiling it quickly keeps it tender, rather than adding it from the start and boiling it for a long time.
A hot, spicy bowl of squid soup seems to completely soothe the stomach.
Enjoy a delicious meal today and have a wonderful day.
Ppunwife's tips
- In soup dishes made with radish, boiling it first is good for drawing out its refreshing flavor.
- Since it is fresh raw squid, adding it halfway through with the seasonings and boiling it quickly keeps it tender, rather than adding it from the start and boiling it for a long time.
FAQ
When should the squid be added to keep its texture tender?
If you add squid from the very beginning and boil it for a long time, it can become tough, so it is best to cook the radish first, then add the squid halfway through with the seasonings and cook it quickly.
How do you season the broth and give it deep umami?
Simmer the anchovy broth with soup soy sauce first, then add fish sauce at the end to boost umami, adjusting any remaining seasoning with salt.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Because anchovy fish sauce is also listed among the ingredients, you can use it instead of sand lance fish sauce.
How can I substitute anchovy broth if I do not have it? AI-generated
Generally, you can prepare a broth by steeping dried kelp in water, using commercial broth coins, or simmering large dried herring (dipori).
