Spicy and Refreshing Squid and Radish Soup (Ojingeo-Muguk)
Spicy and Refreshing Squid and Radish Soup (Ojingeo-Muguk)
How to Make Super Easy Squid and Radish Soup
Squid and Radish Soup feels like a quintessential winter dish. It’s a simple yet comforting soup that comes to mind when you crave warm, hearty, and slightly spicy broth, especially when winter radishes are in season and at their best.
Main Ingredients- 1 squid
- 200g Korean radish (mu)
- 1 section green onion (daepa)
- 1/2 Tbsp minced garlic
Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil (deulgireum)
- 1 Tbsp fish sauce (chamchi-aek)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 4 cups water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil (deulgireum)
- 1 Tbsp fish sauce (chamchi-aek)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 4 cups water
Cooking Instructions
Step 1
Prepare the squid by removing the innards and peeling off the skin. Peeling the skin will result in a clearer broth and a more tender texture.
Step 2
Slice the prepared squid into bite-sized rings. Thinly slice the Korean radish into half-moon shapes, about 1/8-inch thick, to allow the flavor to infuse well into the broth.
Step 3
Heat the perilla oil (deulgireum) in a pot over medium heat. Add the sliced radish and sauté for about 2 minutes until it starts to soften and release its sweetness. Stir in the gochugaru and cook for another 30 seconds, being careful not to burn it. Pour in 4 cups of water, bring to a boil, then reduce heat and simmer until the radish is completely tender and almost translucent. This step is key for a refreshing broth.
Step 4
Once the radish is tender, add the sliced squid, minced garlic, chopped green onion, soup soy sauce, and fish sauce. Bring the soup back to a gentle boil and cook for just 2-3 minutes more. Squid can become tough if overcooked, so cooking it briefly ensures a tender bite. Taste and adjust seasoning with more soup soy sauce or a pinch of salt if needed.
