Ojingeo-muguk (Korean Squid Radish Soup)

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.

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.

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.

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.

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.

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.