Description
Light, savory, and full of comforting flavor — this Korean squid soup (Ojingeo Guk) is a homestyle favorite. Packed with tender squid and radish in a clean, umami-rich broth.
Ingredients
Scale
- 10 g dried kelp (0.4 oz)
- 30 g dried anchovies (1.1 oz), heads & guts removed
- 6 cups water
- 2 small squid (≈ 240 g) cleaned, cut into rings/strips
- 75 g zucchini (1/2 medium), sliced half-moons
- 300 g Korean radish, 1 cm slabs
- 200 g firm tofu (optional), sliced
- 15 g green onion (greens only), thinly sliced
- 1 1/2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp mirin-fu chomiryo
- 1 Tbsp Korean fish sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp Korean chili powder (fine)
- 1 tsp Korean chili paste (gochujang)
- 1/8 tsp fine salt, to taste
Instructions
- Combine dried kelp & anchovies with 6 cups water in a medium pot. Bring to a gentle boil, simmer 10 min, remove kelp, simmer anchovies 10 min more, then strain stock.
- Season sliced radish with soup soy sauce; rest 10–15 min.
- Whisk soup seasonings (mirin, fish sauce, garlic, chili powder, gochujang).
- Bring stock to a boil; add seasoned radish & seasonings, then simmer.
- When radish is halfway tender, add squid, zucchini & tofu; simmer until squid is cooked and veggies are tender.
- Taste, adjust salt, garnish with green onion and serve hot with steamed rice.
Notes
Taste the radish first—blanch briefly if bitter.
Slice squid while partially frozen for cleaner cuts.
Prep vegetables while the stock simmers to streamline cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl