Spicy, Refreshing Ojingeo Mu Guk (Squid and Radish Soup)
A Gyeongsang-do style soup with squid and radish stir-fried in chili flakes and simmered until spicy and refreshing.
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 squid and radish soup for 2 to 3 servings features radish stir-fried first with chili flakes in the Gyeongsang-do style for a deep, spicy broth. Simmering the squid for about 10 minutes draws out plenty of savory umami, making it wonderful for a hangover cure.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole (large)
- Korean radish (mu)150 g
- Inner napa cabbage leaves2 leaves
- Onion1/2 (small)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth5 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Toasted sesame oil (or perilla oil)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Sand lance (or dried anchovies)1 tbsp (fish sauce)
- Minced garlic1 tbsp
- Salta little
- Ground black peppera little
- I used 1 large whole squid, gutted and washed.
- You can omit the onion and inner napa cabbage leaves, or prepare plenty of radish at 200 g or more.
Steps
Prepare the ingredients
I used 1 large whole squid, gutted and washed.
Here are the Korean radish, onion, yellow inner napa cabbage leaves, large green onion, and Cheongyang chili pepper.
You can omit the onion and inner napa cabbage leaves, or prepare plenty of radish at 200 g or more.
Slice the ingredients
Cut the squid into spoon-sized bite pieces.
Slice the radish thinly into flat bite-sized squares similar in size to the squid.
Cut the cabbage, onion, green onion, and chili into similar sizes as well.
Simmer the soup
In a pot, combine the radish with 1 tbsp toasted sesame oil and 2 tbsp gochugaru, then stir-fry over low heat so it does not burn.
If it feels like there is not enough moisture, stir-fry while adding a little water at a time.
Just like Gyeongsang-do style beef radish soup, stir-frying the chili flakes first makes the broth spicy and enhances its flavor.
Pour in 5 cups anchovy broth and...
Season the broth with 1 tbsp soup soy sauce and 1 tbsp sand lance fish sauce.
Simmer until the radish turns translucent...
Add the squid and 1 tbsp minced garlic, then simmer for about 10 minutes so the squid flavor infuses fully into the broth.
Add the remaining ingredients—cabbage, onion, green onion, and chili—and simmer until tender and wilted, then finish by adjusting the final seasoning with salt and ground black pepper.
Finish
Ojingeo mu guk is truly simple to make.
Since the weather is chilly, my mother said it was spicy and refreshing and quickly finished an entire bowl.
Ppunwife's tips
- If it feels like there is not enough moisture, stir-fry while adding a little water at a time.
- Just like Gyeongsang-do style beef radish soup, stir-frying the chili flakes first makes the broth spicy and enhances its flavor.
FAQ
Do I have to include the onion and inner napa cabbage leaves?
You can omit the onion and inner napa cabbage leaves to taste, or you can cook by increasing the amount of radish to 200 g or more instead.
How do I keep the chili flakes and radish from burning while stir-frying?
Stir-fry over low heat, and if it feels like there is not enough moisture, add a little water at a time as you stir-fry.
Can I use a different fish sauce instead of sand lance fish sauce?
The ingredients list notes that you can also substitute anchovy fish sauce.
