Ojingeo-muguk (Korean Squid Radish Soup)
Ojingeo-muguk is a clear Korean soup that pairs squid rings with radish in a gently sweet, savory broth. The radish goes in first and simmers for eight minutes, releasing a natural sweetness that forms the flavor base. Squid, cleaned and sliced into rings, is added afterward and cooked for no more than five minutes - just enough for the flesh to turn opaque and firm while staying tender. Overcooking would make it rubbery, so timing is critical. The squid contributes a clean seafood umami that merges with the radish's sweetness, creating a broth that is transparent yet surprisingly full. Soup soy sauce and garlic are the only seasonings, and a scattering of sliced green onion finishes the bowl. Without any chili, the soup is mild and soothing, making it one of the most approachable seafood soups in the Korean home repertoire.
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Instructions
- 1
Clean squid and slice into rings.
- 2
Slice radish into thin bite-size pieces.
- 3
Boil radish in water for 8 minutes first.
- 4
Add squid and garlic, then simmer 5 more minutes.
- 5
Season with soup soy sauce and salt, then finish with green onion.
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