Maangchi Official Ojingeo-guk Squid Soup
Original matching squid-soup video published by Maangchi on 2012-03-09; site playback not tested.
Official cooking video · Maangchi · YOUTUBEKorean Spicy Squid and Radish Soup (Ojingeo-guk), 2 Servings
A Korean home-style spicy squid soup simmered with radish, scallions, gochugaru, soy sauce and fish sauce. A broth dish, not stir-fried squid or mixed-seafood noodles.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use cleaned squid with innards and beak removed; cut 250 g into roughly 1.3 cm wide, 7.5 cm long strips. Keep raw-seafood knives and boards separate.
- 02
Thinly slice 250 g radish and half an onion; cut three scallions and 1/2 cup leek (or two more scallions) into about 5 cm lengths. Mince two garlic cloves.
- 03
Combine squid, radish, onion, scallions, leek, garlic, 2 tbsp gochugaru, 2 tbsp soy sauce and 1 tbsp fish sauce in a pot and stir.
- 04
Pour in 3 cups water, bring to a vigorous boil and cook 15 minutes, watching to prevent boil-over.
- 05
Reduce to medium and cook 25 more minutes until radish is translucent and tender and squid is fully cooked; continue if needed.
- 06
Taste before adjusting; do not add more soy sauce if the broth is already salty. Start with the source's soy and fish sauce quantities.
- 07
Divide between two bowls and serve with rice. Refrigerate leftovers within two hours, eat within 3–4 days or freeze, and reheat to 74°C.
Before you cook
Check molluscan squid allergy, fish or possible crustacean ingredients in fish sauce, and soy/wheat in soy sauce. Avoid raw-seafood cross-contamination. Cook the soup fully, refrigerate within two hours, consume within 3–4 days or freeze, and reheat to 74°C.
Allergens: 오징어(연체동물 해산물) / Squid (molluscan seafood) / イカ（軟体動物）, 생선(액젓) / Fish (fish sauce) / 魚（魚醤）, 대두·밀(간장) / Soy and possibly wheat (soy sauce) / 大豆・小麦（しょうゆ）, 액젓 제품에 따라 새우 등 갑각류 가능 / Check fish sauce label for possible crustacean ingredients / 魚醤の製品によって甲殻類にも注意
Image & source credits
These illustrations stand in for food photos.
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