Ojingeo-muguk (Korean Squid Radish Soup)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Ojingeo-muguk is a clear Korean soup that pairs squid and radish in a gently sweet, clean-tasting broth built without any chili or strong seasoning.
Read more
Radish is added to cold water from the start and simmered for at least eight minutes, during which the vegetable slowly releases a natural sweetness that forms the flavor foundation of the soup. Squid is cleaned, sliced into rings, and added only after the radish has softened, and the timing here is critical: five minutes in the hot broth is enough for the flesh to turn fully opaque and pleasantly firm, but even a minute or two beyond that causes the proteins to tighten and the rings to turn rubbery and tough. Soup soy sauce seasons the broth without darkening it, and minced garlic provides depth without heat. Sliced green onion stirred in at the end neutralizes any residual seafood aroma and leaves the broth tasting bright and clean. The simplicity of the combination is the point: the radish's sweetness and the squid's umami reinforce each other in a broth that is light in body but surprisingly satisfying.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Clean 350 g squid by removing the innards and skin, then rinse it under running water.
Slice the body into rings about 1 cm thick and let the pieces drain so they do not dilute the broth.
- 2Prep
Slice 250 g Korean radish into thin bite-size squares, and cut half a green onion on the bias.
Keep the radish pieces even in thickness so they soften at the same pace and release sweetness evenly.
- 3Control
Put 1400 ml water and the sliced radish in a pot and bring it to a boil over high heat.
Once boiling, lower to medium heat and simmer at least 8 minutes, until the radish edges look translucent.
- 4Control
When the broth tastes lightly sweet, add 1 teaspoon minced garlic and the squid rings.
Keep the heat at medium and simmer only 4 to 5 minutes, just until the squid turns opaque and firm.
- 5Control
As the soup simmers, skim off any foam that rises so the broth stays clear.
When the squid begins to curl, do not keep boiling it; taste the broth immediately before the texture tightens.
- 6Finish
Season with 1 tablespoon soup soy sauce and 1/2 teaspoon salt, adjusting only after tasting.
Add the green onion, simmer 30 seconds more, then serve hot while the radish is soft and the squid is tender.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ojingeo-muguk joins squid and radish in a naturally sweet, chili-free transparent broth.
- Finish cue
- Add the green onion, simmer 30 seconds more, then serve hot while the radish is soft and the squid is tender.
- Avoid this
- Slice the body into rings about 1 cm thick and let the pieces drain so they do not dilute the broth.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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