Ojingeo Guk (Korean Squid Soup) is a light-weight, comforting soup made with tender squid, Korean radish, and inexperienced onions. It’s fast to make and full of unpolluted, savory taste — a traditional, on a regular basis dish in Korean residence cooking.
I grew up consuming this soup each at residence and at college in Korea, so it holds a particular place in my coronary heart. Just lately, I noticed it featured within the Okay-drama “When Life Provides You Tangerines”, and it immediately introduced me again. This model relies on what I bear in mind from childhood — easy, cozy, and deeply satisfying with a heat bowl of rice.
What Is Ojingeo Guk?
Ojingeo Guk (오징어국) is a light-weight Korean soup made with squid — usually seasoned with soy sauce, garlic, and inexperienced onions. Relying on private choice, it could embody sliced radish, or chili flakes, and the flavour can vary from clear and refreshing to softly spicy.
It’s the form of soup that’s simple to miss, however when you style it, it hits in probably the most comforting means — particularly with heat rice and some Korean facet dishes. There are completely different takes on it relying on who’s cooking, however all of them share that signature ocean-sweetness from the squid and the comfortable simplicity of a transparent, nourishing broth.
Why You’ll Love This Soup
It’s fast, easy, and doesn’t require fancy substances — good for busy weeknights or whenever you need one thing heat and comforting with out the fuss. And paired with a bowl of rice, it turns right into a deeply satisfying, on a regular basis Korean meal.
What You’ll Want
Korean Soup Inventory
- 10g (0.4 oz) dried kelp
- 30g (1.1 oz) dried anchovies, heads and guts eliminated
- 6 cups water
Foremost Add-ins
- 2 small squid (about 240g / 8.5 oz whole), cleaned and reduce into rings or strips the scale of an grownup’s little finger
- 75g (2.6 oz) zucchini (about ½ a zucchini), sliced into half-moons
- 300g (10.6 oz) Korean radish, sliced into even slabs, about 1 cm (⅜ inch) thick
- 200g (7 oz) tofu (elective), sliced into even slabs
- 15g (0.5 oz) inexperienced onion, inexperienced half solely, thinly sliced
- 1½ Tbsp Korean soup soy sauce (guk-ganjang)
Soup Seasonings
- 1 Tbsp mirin
- 1 Tbsp Korean fish sauce
- ½ Tbsp minced garlic
- ½ Tbsp Korean chili powder (finely floor)
- 1 tsp Korean chili paste (gochujang)
- ⅛ tsp fantastic salt, or to style
* If you wish to be taught extra about Korean substances, try my Korean substances submit.
How you can Make Ojingeo Guk
1. Make the Korean Soup Inventory
In a medium pot, mix the dried kelp and dried anchovies with 6 cups of water. Carry to a delicate boil over medium warmth, then simmer for 10 minutes. After 10 minutes, take away the kelp — leaving it in too lengthy could make the inventory style bitter. Proceed simmering the anchovies for an additional 10 minutes to deepen the flavour. As soon as performed, pressure the inventory and discard the solids.
New to Korean inventory? You possibly can comply with my full tutorial right here: How you can Make Korean Soup Inventory
2. Marinate the Radish
Place the cubed radish in a bowl and season with Korean soup soy sauce (guk-ganjang). Let it sit for 10 to fifteen minutes—this early step helps the radish take up taste, so every chunk seems extra seasoned and scrumptious.
3. Combine the Soup Seasonings
Whereas the radish is resting, combine the soup seasonings in a small bowl. Having them able to go makes the following step faster and simpler.
4. Construct the Soup Base
Carry the ready soup inventory (from step 1) to a boil over medium-high warmth. As soon as it’s boiling, add the seasoned radish and the soup seasonings. Scale back the warmth to medium and let it simmer gently so the flavors can meld.
5. Add the Foremost Components
When the radish is about midway tender, add the squid, zucchini, and tofu. Let every part simmer collectively till the squid is cooked via, the greens are tender, and the flavors have melded properly.
6. End and Serve
Style the soup and season with slightly salt, if wanted, to fit your style. Simply earlier than serving, garnish with chopped inexperienced onion. Get pleasure from scorching with a bowl of steamed rice and some easy Korean facet dishes on the facet.
My Finest Cooking Suggestions
Style the radish earlier than utilizing within the soup.
Not all radishes are the identical—some can style bitter. If yours does, give it a fast blanch in plain boiling water (no seasoning) for 1 to 2 minutes earlier than seasoning. Simply watch out to not overdo it—over-blanching could make the radish too tender and have an effect on the ultimate texture of the soup.
Utilizing frozen squid?
Don’t thaw all of it the way in which—it’s a lot simpler to slice when nonetheless partially frozen, and fewer prone to tear or get mushy.
Prep whereas the inventory simmers.
Whereas the soup inventory is gently simmering, go forward and prep the remainder of your substances. It’ll maintain issues flowing easily and assist every part come collectively extra effectively.
On the lookout for Extra Korean Soups? Attempt These!
- Korean Seaweed Soup (Miyeok Guk) – A lightweight and nutritious soup made with seaweed and beef, historically loved on birthdays and after childbirth for its well being advantages.
- Kimchi Jjigae (Kimchi Stew) – A hearty and spicy stew that includes aged kimchi, pork stomach, tofu, and mushrooms, good for a comforting meal.
- Doenjang Jjigae (Soybean Paste Stew) – A savory stew made with fermented soybean paste, tofu, and greens, providing deep umami flavors.
- Yukgaejang (Spicy Beef Soup) – A spicy and sturdy soup with shredded beef, scallions, and greens, recognized for its invigorating qualities.
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In a medium pot, mix the dried kelp and dried anchovies with 6 cups of water. Carry to a delicate boil over medium warmth, then simmer for 10 minutes. After 10 minutes, take away the kelp — leaving it in too lengthy could make the inventory style bitter. Proceed simmering the anchovies for an additional 10 minutes to deepen the flavour. As soon as performed, pressure the inventory and discard the solids.New to Korean inventory? You possibly can comply with my full tutorial right here: How you can Make Korean Soup Inventory
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Place the cubed radish in a bowl and season with Korean soup soy sauce (guk-ganjang). Let it sit for 10 to fifteen minutes—this early step helps the radish take up taste, so every chunk seems extra seasoned and scrumptious.
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Whereas the radish is resting, combine the soup seasonings in a small bowl. Having them able to go makes the following step faster and simpler.
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Carry the ready soup inventory (from step 1) to a boil over medium-high warmth. As soon as it’s boiling, add the seasoned radish and the soup seasonings. Scale back the warmth to medium and let it simmer gently so the flavors can meld.
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When the radish is about midway tender, add the squid, zucchini, and tofu. Let every part simmer collectively till the squid is cooked via, the greens are tender, and the flavors have melded properly.
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Style the soup and season with slightly salt, if wanted, to fit your style. Simply earlier than serving, garnish with chopped inexperienced onion. Get pleasure from scorching with a bowl of steamed rice and some easy Korean facet dishes on the facet.
My Finest Cooking Suggestions
Style the radish earlier than utilizing within the soup.
Not all radishes are the identical—some can style bitter. If yours does, give it a fast blanch in plain boiling water (no seasoning) for 1 to 2 minutes earlier than seasoning. Simply watch out to not overdo it—over-blanching could make the radish too tender and have an effect on the ultimate texture of the soup.
Utilizing frozen squid?
Don’t thaw all of it the way in which—it’s a lot simpler to slice when nonetheless partially frozen, and fewer prone to tear or get mushy.
Prep whereas the inventory simmers.
Whereas the soup inventory is gently simmering, go forward and prep the remainder of your substances. It’ll maintain issues flowing easily and assist every part come collectively extra effectively.
If you wish to be taught extra about Korean substances, try my Korean substances submit.
The diet data proven is an estimate offered by an internet diet calculator. It shouldn’t be thought-about an alternative to knowledgeable nutritionist’s recommendation.
