Korean Braised Squid with Radish
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Ojingeo mu jorim is a Korean braised dish where radish is cooked first in a soy-based liquid until fully softened, then squid is added and the whole pot is reduced in a spiced sauce of gochugaru and gochujang.
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Giving the radish time to cook alone is the structural key to this dish: as it slowly absorbs the liquid and breaks down, it releases its natural sweetness into the broth, which merges with the salt and gentle umami of soy sauce to build the braising liquid into something more complex than its ingredients suggest. When the spice paste goes in, the resulting flavor sits at the intersection of heat and coolness - the particular sensation of Korean chili that stings without overwhelming. The single most important technique in this recipe is the timing of the squid. Squid turns rubbery when overcooked, and the window between tender and tough is narrow, so it is added only in the last five minutes of cooking. That brief time is enough for the squid to absorb the surrounding flavors while holding the springy, snapping bite that makes the dish texturally rewarding. Green onion stirred in at the finish adds a sharp herbal lift. The reduced sauce left in the pan is deliberately left shallow rather than thick, concentrated with the flavors of both the squid and the radish, and it is best used by spooning it over rice and eating everything together.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Clean 500 g squid well, removing any slippery membrane or remaining innards, then slice it into rings.
Cut 450 g Korean radish into 1 cm half-moons, and prepare the onion and green onion in easy-to-eat pieces.
- 2Control
Put the radish, 350 ml water, and 1 tablespoon soy sauce in a pot and bring it to a boil over high heat.
Once boiling, lower to medium heat and cook 8 minutes, until the radish edges look slightly translucent.
- 3Season
Meanwhile, mix the remaining 2 tablespoons soy sauce with 2 tablespoons gochugaru, 1 tablespoon gochujang, garlic, cooking wine, and sugar. Stir until smooth so the paste disperses evenly instead of clumping in the pot.
- 4Control
When a chopstick goes halfway into the radish, add the onion and seasoning paste.
Simmer over medium heat for 7 minutes, turning gently once or twice so the bottom does not scorch and the radish stays intact.
- 5Control
When the liquid is shallow and the radish is tender, add the squid.
Braise quickly over medium-high heat for only 5 minutes, stopping as soon as the squid curls and turns opaque so it does not become tough.
- 6Finish
Add the green onion and cook 2 more minutes to release its aroma.
Turn off the heat, rest covered for 3 minutes, check the saltiness, then serve the squid, radish, and shallow sauce together with rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ojingeo mu jorim allows radish to soften and release natural sugars before adding squid to the spicy soy braising liquid.
- Finish cue
- Braise quickly over medium-high heat for only 5 minutes, stopping as soon as the squid curls and turns opaque so it does not become tough.
- Avoid this
- Add squid near the end; overcooking makes it tough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 11 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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