Ojingeo Muguk (Squid and Radish Soup)
- Korean Food Addict
- Jun 27, 2025
About Ojingeo Muguk
Ojingeo Muguk is a traditional Korean soup featuring fresh squid and cooling radish in a clear broth. Its characteristic light reddish tint and deeply savory yet light flavor make it a beloved comfort food.
Perfect Hangover Cure
This soup is popular as a hangover remedy. The cooling properties of radish and the light protein from squid soothe the stomach, while the rich anchovy broth warms the body.
Nutritious Benefits
Squid is a low-fat, high-protein food rich in taurine, which helps with fatigue recovery. Radish contains digestive enzymes that aid digestion, making this a healthy meal.
Year-Round Enjoyment
Enjoy it with fresh squid in spring and summer, and seasonal radish in fall and winter. It works wonderfully as a side dish with rice or as a drinking snack - a versatile soup for all occasions.
Instructions:
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Prepare Anchovy Broth
- Add 1.5L of water to a pot
- Add 10 dried anchovies and 1 piece of kelp
- Simmer over medium heat for 15 minutes
- Remove anchovies and kelp, keeping only the broth
- Prepare Anchovy Broth
- Add 1.5L of water to a pot
- Add 10 dried anchovies and 1 piece of kelp
- Simmer over medium heat for 15 minutes
- Remove anchovies and kelp, keeping only the broth
- Clean the Squid
- Remove innards and cartilage from 1 squid
- Clean the body thoroughly and slice into 0.5cm rings
- Cut tentacles into bite-sized pieces
- Drain cleaned squid in a colander
- Slice the Radish
- Peel 200g of radish and cut into thin rectangles
- Slice about 0.3cm thick
- If too thick, it will take longer to cook
- Rinse and drain in a colander
- Season the Radish
- Add 1 tbsp soup soy sauce to sliced radish
- Add 1 tbsp gochugaru (red pepper flakes)
- Add 1 tsp sesame oil and mix
- Toss well to coat radish evenly
- Cook the Radish
- Add seasoned radish to the broth
- Simmer over medium heat for 7-8 minutes
- Cook until radish becomes translucent
- Skim off any foam that rises
- Add the Squid
- Once radish is cooked, add the prepared squid
- Add 1 tbsp minced garlic
- Simmer over medium heat for 3-4 minutes
- Be careful not to overcook squid or it becomes tough
- Adjust Seasoning
- Season with 1 tbsp soup soy sauce
- Add salt to taste
- Add a pinch of black pepper to reduce fishiness
- Taste and adjust seasoning as needed
- Finish and Serve
- Add sliced green onions
- Simmer for 2 more minutes to infuse flavor
- Turn off heat and ladle into bowls
- Serve hot with steamed rice
Recipe Notes:
- Don't overcook the squid - 3-4 minutes is enough or it becomes rubbery.
- Letting it cool and reheating deepens the umami flavor.
- Pre-seasoning the radish helps it absorb flavors better.
- Clam broth can be used instead of anchovy broth.
- Adjust gochugaru amount to control spiciness.
- Add cheongyang pepper for extra heat.
- Add more radish for a more refreshing taste.
- Add bean sprouts for a better hangover cure.
Ingredients:
Serving size
Main Ingredients
- 1 medium squid
- 200 g Korean radish
- 1 stalk green onion
Broth Ingredients
- 1.5 L water
- 10 dried anchovies for soup
- 1 piece kelp (5x5cm)
Seasonings
- 2 tbsp soup soy sauce
- 1 tbsp gochugaru
- 1 tbsp minced garlic
- 1 tsp sesame oil
- salt to taste
- pinch of black pepper