Authentic Korean Squid Soup (Ojingeo Guk): Tender Perfection in 30 Minutes

Why This Ojingeo Guk Recipe Will Become Your New Favorite

1. Quick and easy: Ready in under 30 minutes from scratch.
2. Authentic Korean flavor with everyday ingredients.
3. Perfect for cold days or when you’re feeling under the weather.
4. Family-friendly and nourishing without being heavy.
5. Balanced and clean taste with just the right kick of spice.
6. The squid turns out tender, never rubbery, thanks to the timing trick.
7. Unlike some versions, this one offers a clear, savory broth—no overpowering fishiness.

More than just a meal, it’s the kind of soup you’ll crave when you want to feel at home.

Essential Ingredients for Your Delicious Korean Squid Soup

For the Rich Korean Soup Stock:

• 10g dried kelp (0.4 oz) – adds umami and depth
• 30g dried anchovies (1.1 oz), heads and guts removed – classic base flavor
• 6 cups water – the foundation for a light, clear broth

Main Fresh Add-ins:

• 2 small squid (approx. 240g / 8.5 oz), cleaned and sliced into bite-sized rings or strips – fresh or thawed from frozen
• 75g zucchini (about 1/2 a medium zucchini), sliced into elegant half-moons – optional but adds subtle sweetness
• 300g Korean radish (10.6 oz), sliced into 1cm (3/8 inch) slabs – essential for a crisp texture and clean flavor
• 200g firm tofu (7 oz), optional – for added protein and creaminess
• 15g green onion (0.5 oz), green part only, thinly sliced – finish with freshness

Signature Korean Soup Seasonings:

• 1 1/2 Tbsp Korean soup soy sauce (guk-ganjang) – saltier and more savory than regular soy sauce
• 1 Tbsp mirin-fu chomiryo – subtly sweet cooking rice seasoning
• 1 Tbsp Korean fish sauce – deepens the umami profile
• 1/2 Tbsp freshly minced garlic – for bold aroma
• 1/2 Tbsp Korean chili powder (gochugaru), finely ground – optional heat and color
• 1 tsp Korean chili paste (gochujang) – optional for deeper flavor
• 1/8 tsp fine salt, or to taste – adjust as needed at the end

Step-by-Step: Crafting Your Authentic Korean Squid Soup (Ojingeo Guk)

1. Build the Broth

• In a medium pot, combine dried kelp and dried anchovies with 6 cups of water.
• Bring to a gentle boil over medium heat.
• After 5 minutes, remove the kelp to prevent bitterness.
• Continue simmering the anchovies for another 10 minutes to fully extract flavor.
• Strain the broth through a fine mesh sieve and discard the solids.

2. Prep and Marinate the Radish

• Place the sliced radish in a bowl and mix with the Korean soup soy sauce.
• Let it sit for 10–15 minutes. This step helps the radish soak up flavor early.

3. Mix Seasonings

• In a small bowl, combine mirin, fish sauce, minced garlic, chili powder, chili paste, and salt.
• Keep this mixture nearby—it’ll be added all at once later.

4. Simmer the Soup

• Return the strained broth to the stove and bring it back to a boil.
• Add the marinated radish and seasoning mix.
• Reduce heat to medium and simmer gently for about 8–10 minutes, allowing the flavors to meld.

5. Add the Main Ingredients

• Once the radish is nearly tender, stir in the squid, zucchini, and tofu (if using).
• Cook for 2–3 minutes, just until the squid turns opaque and the zucchini is tender. Avoid overcooking the squid—it should stay soft.

6. Finish and Serve

• Taste the soup and adjust seasoning with a pinch more salt if needed.
• Just before serving, sprinkle the chopped green onion on top.
• Serve hot, ideally with a bowl of steamed white rice and a few Korean side dishes.

Serving Suggestions & Smart Storage Tips

Serving Ideas:

1. Pour the hot soup into deep bowls and serve immediately with plain white rice on the side.
2. This dish pairs beautifully with Korean side plates like kimchi, seasoned bean sprouts, or pickled vegetables.
3. For spice lovers, set extra chili flakes or a touch of gochujang on the table to let each person adjust the heat to their liking.

Storing Your Soup:

1. Allow the soup to cool before transferring it to a sealed container.
2. Store in the refrigerator and enjoy within 3 days for best flavor and texture.
3. The broth tends to taste richer after resting, making leftovers extra enjoyable.

Warming Up Leftovers:

1. Reheat slowly on the stove using low to medium heat—no need to boil again.
2. Be gentle when stirring, especially if tofu is included, to keep everything intact.
3. If the broth seems too concentrated after chilling, add a little water to bring back its original consistency.

Expert Notes & Recipe Variations

Smart Cooking Tips:

• Keep squid tender: Add it toward the end and cook briefly—just until it changes color.
• Check your radish: If it tastes sharp or too peppery, soak it in cold water for about 10 minutes before using.
• Clear broth trick: Use a spoon to remove any foam as the broth simmers. This helps it stay bright and clean-looking.

Ingredient Options:

• No Korean radish? Daikon is a solid replacement. It’s mild and holds up well in soups.
• No soup soy sauce? Use regular soy sauce sparingly. It’s stronger, so go easy to avoid overpowering the broth.
• Using frozen squid? Make sure it’s fully thawed and rinsed to remove any fishy scent before slicing.

Taste Tweaks:

• Prefer a mellow soup? Leave out the chili powder and paste for a cleaner broth.
• Want extra depth? Add a drop or two of toasted sesame oil just before serving.
• Need more umami? Simmer a slice of onion or a few extra anchovies with the stock.

Try These Twists:

• Seafood lovers: Toss in shrimp or clams for more variety.
• Plant-based version: Use tofu and a mushroom-kelp broth instead of seafood.
• Veggie boost: Add sliced mushrooms, carrots, or spinach near the end for extra color and nutrition.

Conclusion

If you’re craving something bold, fresh, and satisfying, Bibim Mandu (Korean Potsticker Salad) checks every box. It brings together crispy dumplings, crunchy vegetables, and a punchy sauce that’s hard to forget. Whether you’re serving it as a quick lunch, party appetizer, or just treating yourself, this dish delivers big flavor with simple steps.

Tried this Bibim Mandu recipe? Leave a comment below and rate it with stars—your feedback means a lot. And if you made your own twist, we’d love to hear about it!

Don’t forget to share your plate on social media—tag your photos on Pinterest or Facebook so others can see your take on this Korean favorite.