Korean Braised Squid with Radish
Ojingeo mu jorim is a Korean braised squid and radish dish where the radish is simmered first in soy broth to soften and release its natural sweetness, then squid is added with a spicy sauce of gochugaru, gochujang, and garlic. Cooking the radish ahead allows it to absorb the seasoned liquid thoroughly, and the squid goes in only for the last five minutes to maintain its firm, springy bite. Green onion stirred in at the end lifts the aroma. The sauce reduces to a shallow, concentrated pool at the bottom that is meant to be mixed into steamed rice, pulling together the ocean flavor of the squid and the mellow sweetness of the radish.
Adjust Servings
Instructions
- 1
Clean squid and slice into rings; cut radish into 1 cm half-moons.
- 2
Simmer radish with water and 1 tbsp soy sauce for 8 minutes to soften.
- 3
Mix remaining soy sauce, chili flakes, gochujang, garlic, wine, and sugar to make sauce.
- 4
When radish is half-cooked, add onion and sauce, then simmer 7 minutes over medium heat.
- 5
Add squid and braise quickly for 5 minutes so it stays tender.
- 6
Add green onion, cook 2 more minutes, then rest covered for 3 minutes.
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