Ojingeo-muguk (Squid and Radish Soup)

Ingredients

Equipment Needed

• •Medium soup pot, 3 to 4 quart size
• •Slotted spoon or small strainer
• •Sharp knife and cutting board

Instructions

1. 1

   Clean the squid

   Pull the head and innards from the body, remove the clear quill, cut away the eyes and beak, and rinse the body and tentacles under cold water. Peel off the purple skin if you want a cleaner-looking soup; leave some on if you like a stronger squid taste. Cut the body into 2-inch by 1/2-inch strips and cut the tentacles into bite-size lengths. Keep the squid cold while you make the broth.

   Frozen cleaned squid is an honest weeknight choice. Thaw it overnight in the refrigerator, pat it dry, and do not soak it in water or you wash away flavor before the pot even begins.
2. 2

   Make the broth

   Put the water, kelp, and anchovies in a pot over medium heat. When small bubbles gather at the edge, pull out the kelp. Let the anchovies simmer 10 minutes more, then remove them. Kelp turns slick and bitter if you forget it, and anchovies give cleaner broth when their heads and guts are removed.

3. 3

   Cut the radish

   Cut the radish into rectangles about 2 inches long, 1 inch wide, and 1/4 inch thick. Do not dice it small. Radish cut this way softens in the center but still gives you a clear bite on the spoon, and each piece has enough surface to sweeten the broth.

4. 4

   Start the radish

   Heat the oil in a clean pot over medium heat. Add the radish and stir for 2 minutes, just until the edges look slightly glossy. This brief frying coats the radish and helps it give sweetness without falling apart. Pour in 6 cups of the anchovy-kelp broth and bring it to a steady simmer.

5. 5

   Season the soup

   Add the soup soy sauce, fish sauce if using, garlic, salt, and gochugaru if you want a little warmth. Simmer 12 to 15 minutes, until the radish turns translucent at the edges and a chopstick slides in with only a little resistance. Taste the broth now, before the squid goes in. It should be savory and lightly sweet, a little underseasoned, because the squid will add its own sea flavor.

   For the Jeolla-style variation, whisk 1 tablespoon doenjang into 1/2 cup warm broth until smooth, then stir it into the pot at this stage. Do not add more. This is still ojingeo-muguk, not doenjang-jjigae wearing a squid hat.
6. 6

   Add the squid

   Raise the heat so the soup returns to a lively simmer, then add the squid. Cook 2 to 3 minutes only, stirring once or twice, until the strips curl and turn opaque. Stop there. Too long and the squid tightens into rubber, and no seasoning can apologize for that.

7. 7

   Finish and serve

   Turn off the heat. Add the scallions, green chili if using, and black pepper. Taste once more and adjust with a pinch of salt only if the broth feels flat. Serve at once with hot rice and kimchi, while the radish is sweet and the squid is still tender.

Chef Tips

• •Choose squid that smells clean and faintly sweet, never harsh. The flesh should look glossy and firm. If the market only has large squid, score the inside lightly in a crosshatch before cutting so it curls neatly and eats more tenderly.
• •Winter radish makes the best soup because it is heavier, sweeter, and less watery. In summer, taste a raw slice first. If it is sharp or bitter, use a little less radish and add 1/2 cup sliced onion to soften the broth.
• •Soup soy sauce seasons Korean soups without darkening them too much. If you only have regular soy sauce, use 2 teaspoons regular soy sauce and increase salt carefully at the end.
• •The safe shortcut is store-bought anchovy broth or a broth coin, if its salt is not too heavy. The unsafe shortcut is adding squid early. That one changes the dish in your mouth.
• •Leftovers keep 1 day in the refrigerator, but reheat gently and stop as soon as the broth is hot. Boiling it again makes the squid tough.

Advance Preparation

• •The anchovy-kelp broth can be made up to 3 days ahead and refrigerated. With broth ready, this becomes a 20-minute weeknight soup.
• •The squid can be cleaned and cut up to 1 day ahead, then kept covered in the coldest part of the refrigerator. Pat it dry before adding it to the pot.
• •Do not cook the soup fully ahead if you can avoid it. Cook the radish and broth ahead, then bring it back to a simmer and add the squid just before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 570g)