Clear and Refreshing Squid and Radish Soup (Ojing-eo Mu-guk)
Clear and Refreshing Squid and Radish Soup (Ojing-eo Mu-guk)
How to Make Squid and Radish Soup, Clear Ojing-eo Mu-guk, Hangover Soup, Breakfast Soup, Altoran Squid Dishes, Radish Dishes, Using Young Napa Cabbage
On these chilly days, try making a refreshing and clear squid and radish soup with young napa cabbage! It’s a wonderful, light soup dish that will invigorate your senses.
For the Broth- 4 cups water
- 12 dried anchovies for broth
- 2-3 pieces dried kelp (about 10x10cm)
Main Ingredients- 1 squid, cleaned
- 100g Korean radish (about 1/4 of a small radish)
- 2 bunches young napa cabbage
- 1 Korean chili pepper (Cheongyang pepper)
- 1/2 red chili pepper
- Small amount of green onion (about 1/4 stalk)
Seasoning Ingredients- 2 cloves garlic
- 1 tsp ginger juice (or 1/4 tsp minced ginger)
- 1 Tbsp tuna extract (or 1/2 Tbsp soy sauce + 1/2 Tbsp fish sauce)
- 1/2 tsp soy sauce (optional, if tuna extract is not enough)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper
- 1 squid, cleaned
- 100g Korean radish (about 1/4 of a small radish)
- 2 bunches young napa cabbage
- 1 Korean chili pepper (Cheongyang pepper)
- 1/2 red chili pepper
- Small amount of green onion (about 1/4 stalk)
Seasoning Ingredients- 2 cloves garlic
- 1 tsp ginger juice (or 1/4 tsp minced ginger)
- 1 Tbsp tuna extract (or 1/2 Tbsp soy sauce + 1/2 Tbsp fish sauce)
- 1/2 tsp soy sauce (optional, if tuna extract is not enough)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s make a clear and refreshing broth. In a pot, combine 4 cups of water, 12 dried anchovies for broth, and 2-3 pieces of dried kelp. Once the water boils, reduce the heat and remove the kelp after 2-3 minutes. (Boiling kelp for too long can release a bitter taste!). Continue to simmer with just the anchovies for another 15 minutes to create a deep, refreshing broth. Strain the broth and set it aside.
Step 2
Select a fresh squid and rinse it under cold water. Gently rub the squid with coarse salt and rinse thoroughly to remove any fishy odor and slime. Cut the squid body into 3 lengthwise strips, then into bite-sized pieces about 2cm wide. Cut the tentacles into manageable lengths.
Step 3
Peel the Korean radish and slice it thinly into about 0.3cm thick squares, similar to how you’d cut it for ‘nabak kimchi’ (water radish kimchi). Thinly sliced radish cooks faster and releases more flavor into the soup.
Step 4
Trim any yellow or wilted leaves from the young napa cabbage, wash it thoroughly, and cut it into roughly 5cm lengths. The slightly tougher root parts can add a nice texture, so feel free to include them.
Step 5
Peel the garlic cloves and slice them thinly into rounds, then finely julienne them. Using minced garlic can make the clear soup cloudy, so julienned garlic allows for a cleaner broth and a subtler garlic aroma.
Step 6
Remove the seeds from the Cheongyang chili pepper and finely chop it. Slice the red chili pepper diagonally into thin half-moon shapes for color.
Step 7
Slice the green onion diagonally into about 5cm lengths. Adding it towards the end will impart a fragrant aroma.
Step 8
Add the prepared radish and cleaned squid to 3 cups of the strained anchovy broth. Bring to a simmer over medium heat for about 5 minutes. Cook until the radish becomes translucent and the squid’s refreshing flavor infuses the broth.
Step 9
Once the flavors from the squid and radish have fully developed, add the chopped young napa cabbage and bring to a gentle boil. Stir in 1 tablespoon of tuna extract and the julienned garlic. Season with salt to your preference. Skim off any foam that rises to the surface during cooking; this will ensure a cleaner and more delicious soup. Continue to simmer for about 2 more minutes.
Step 10
Finally, add the chopped Cheongyang chili pepper, red chili pepper, and green onion. Sprinkle with black pepper and let it simmer briefly. Your delicious clear squid and radish soup is ready to be enjoyed with a hot bowl of rice!
