Clear and Spicy Squid and Radish Soup (Ojing-eo-mu-guk)
Clear and Spicy Squid and Radish Soup (Ojing-eo-mu-guk)
A Clean and Refreshing Squid and Radish Soup, Not Red, Perfect for Sobering Up
Introducing a refreshing and slightly spicy clear squid and radish soup that’s perfect for a hangover or as a comforting everyday soup. The clear, clean broth is packed with tender squid and crisp radish, offering a delightful savory flavor. This is a wonderful soup dish that you can enjoy anytime, not just on special occasions.
Main Ingredients- 1 squid, cleaned (I used a frozen squid, thawed)
- A generous portion of radish (about 200g, cut into large pieces)
Cooking Instructions
Step 1
Prepare the cleaned squid. If using frozen squid, thaw it slowly in the refrigerator or under cold running water. Cut the squid body into bite-sized pieces (about 1-2 cm wide).
Step 2
Peel the radish and slice it thinly (na-bak style) or into large square pieces, about 0.5 cm thick. Thin slices cook faster, but thicker cuts provide a more satisfying chew.
Step 3
Heat a pot over medium heat and add 1 Tbsp of sesame oil. Add the sliced radish and squid and sauté until fragrant. This step enhances the depth of flavor from the squid and radish. (If you prefer a maximum clear and refreshing taste, you can skip this sautéing step and proceed directly to making the broth.)
Step 4
Meanwhile, in another pot, bring 1 liter of water to a boil with the dried anchovy and kelp pack (or the combination of dried anchovies, kelp, and dried shrimp). Using a pre-made broth pack makes making broth much easier. Dried shrimp add a lovely seafood umami, but are optional.
Step 5
Once the squid starts turning opaque and cooking in the pot, turn off the heat temporarily and wait for the broth to boil.
Step 6
When the broth is vigorously boiling, remove the dried anchovy and kelp pack (or the solids). Carefully pour the sautéed squid and radish into the boiling broth, either directly or using a sieve.
Step 7
Now it’s time to season the soup. Add 2 Tbsp of soy sauce for soup (Guk-ganjang), 2 Tbsp of fish sauce, 1 Tbsp of minced garlic, a handful of sliced green onions, and 1 sliced chili pepper. Finish with a pinch of salt to adjust the overall seasoning to your preference.
Step 8
Bring the soup back to a boil, then reduce the heat to medium and simmer for about 10-15 minutes. It’s crucial to boil until the radish becomes transparent and tender. If you want to further infuse the broth with the squid’s savory flavor, simmer for an additional 5 minutes. Taste the broth during cooking and add another chili pepper if you desire more spiciness. A drizzle of sesame oil at the end will enhance the aroma.
