Spicy Ojingeo Mu Guk (Squid and Radish Soup)
A spicy hangover soup made by simmering sweet 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 is a 3 to 4-serving soup dish made by gently simmering radish and squid in anchovy broth for deep savory flavor. It has a spicy kick from gochujang, gochugaru, and Cheongyang chili pepper. The refreshing, spicy broth soothes the stomach, making it perfect for breakfast or as a hangover cure.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid2 whole, 350 g (small)
- Korean radish (mu)200 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1 (optional)
- Anchovy broth5 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Gochujang (Korean red chili paste)1/2 tbsp
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Sand lance fish sauce (or dried anchovies)1/2–1 tbsp
- Salta little
- Ground black peppera little
- Salt1 tsp
- Prepare 2 small squid or 1 large squid.
- You may also add 1/2 onion.
Steps
Prepare the ingredients
I used 2 small squid (equivalent to 1 large squid).
Prepare 200g Korean radish (mu), large green onion (daepa), and chili peppers. You may also add 1/2 onion.
Cut the ingredients
Cut the squid into bite-sized pieces.
Thinly slice the radish into flat squares similar in size to the squid, and diagonally slice the green onion and chili peppers.
Boil
Add 5 cups anchovy broth, radish, 1 tbsp soup soy sauce (guk-ganjang), and 1/2 tbsp gochujang (Korean red chili paste) to a pot.
When the radish is halfway cooked, add the squid.
Add the seasonings (1 tbsp gochugaru (Korean chili flakes) and 1 tbsp minced garlic) as well.
Simmer gently so the squid and radish cook thoroughly and make the broth rich.
Taste the broth, season with 1/2 to 1 tbsp fish sauce or a little salt to adjust, and finish by adding the green onion, chili peppers, and a little ground black pepper, bringing it to a quick boil.
Done
I feel like squid soup always turns out delicious even when made casually.
The flavor of the squid infused into the broth pairs with the refreshing taste of the firm, sweet radish for an explosion of savoriness.
At first, you might eat rice and soup separately with poise, but you end up mixing the rice right in, topping it with a piece of kimchi, and eating it like a one-bowl meal.
Eating it like this leaves your stomach so refreshed that it feels like a hangover cure even if you haven't been drinking.
Enjoy comforting home-cooked food this weekend and have a wonderful time.
Ppunwife's tips
- Simmer gently so the squid and radish cook thoroughly and make the broth rich.
FAQ
When do you add the squid during cooking?
After boiling the anchovy broth with the radish and base seasonings, add the squid once the radish is about halfway cooked.
Can I use a different fish sauce instead of sand lance fish sauce?
You can substitute anchovy fish sauce to adjust the seasoning.
Are there any vegetables that are good to add besides the basic ingredients?
You can also slice about half an onion and add it as an extra ingredient.
Is there a cooking tip for bringing out a deep broth flavor?
It is best to simmer thoroughly over gentle heat so the squid and radish become tender and infuse their refreshing flavors into the broth.
