I’m excited to introduce another soup recipe to you today, this one made with squid! If you are a soup lover and love seafood, I’m sure you will love this. It’s very easy to make but it is smells and tastes great.
I made this soup when I visited Tanya in Canterbury UK. We made a large pot of squid soup for our meetup party that night. Everybody loved the taste and wanted to learn the recipe. When you serve this soup with rice, add a few more side dishes such as seasoned tofu and spinach side dish. If you are busy, you don’t need any side dishes at all; just enjoy your decent meal by putting some multi-grain rice into the hot soup. This soup is also really good to share with many people.
Ingredients
(for 2 servings)
- 9 ounces (250 grams) of squid cleaned and cut into 3 inch x ½ inch strips
- 9 ounces (250 grams) of radish sliced thinly into bite–sized pieces
- half a medium onion, sliced (½ cup worth)
- 3 stalks of green onions, cut into 2 inch long pieces
- ½ cup worth of leeks, cut into 2 inch long pieces (you can replace this with 2 green onions)
- 2 cloves of minced garlic
- 2 tbs Korean hot pepper flakes (gochugaru)
- 2 tbs soy sauce
- 1 tbs fish sauce
Directions
(cooking time: 40 minutes)
- Place all ingredients into a pot and mix well with a spoon until well incorporated.
- Add 3 cups of water and bring to a boil over high heat for 15 minutes.
- Turn down the heat over medium heat and cook another 25 minutes until the radish is cooked. The radish will look a little translucent when it’s cooked well.
- Serve hot with rice and more side dishes.
Maangchi! I can’t wait to try this recipe! Heading to the H-Mart today. Have you ever put kongnamul in this?…I’m trying to remember if my Mom ever did that…I also remember a simple kongnamul soup she would cook, but had turnip/radish in it also…love seeing these videos…reminds me of my Mom.
Good luck with making delicious ojingeo-guk! This soup is my family’s all-time favorite!
I make fermented squid the Japanese way, ika no shiokara. Just salted but I like to eat it tossed with chili peppers and green onion, sometimes fish sauce or vinegar. My American friends think it’s disgusting. Yey, more for me!!!! I make it once a week because it’s versatile for use in recipes and it’s great just eating it alone or with hot rice much like Ojingeojeot without all the seasoning. When making a soup like this recipe, I rinse the fermented squid, toss with scallions, fresh hot chili peppers, and a little fish sauce to marinate. Since the squid is somewhat “cooked” from being in brine, I add it at the last minute, stirring it through the soup to warm it then serving immediately. The squid flavor is imparted to the soup and it’s so tender!!! Just be sure to use enough because it will shrink when it hits the hot soup!. Love this recipe. I think I will try using Ojingeojeot next time, adding it right before serving. Will make for a spicy soup! Thanks for the recipe!!!!!
Can i replace hot pepper flakes with gochujang?
This is pretty much a stew. I made it tonight for the wife. We both loved it. red pepper flakes worked perfectly ! Like the people in the video, she and I are fans.
I used all the ingedients including subbing turnips for Korean radish.
Next time I will make a double and save some for later. Good recipe! YUM!!!!
yes, this soup is my family’s favorite soup that I have been making years and years. I’m happy to hear that you made this for your wife! The soup was made with your love! It should be delicious. : )
Maangchi I totally loved this recipe. When I went to the store I couldn’t find fish sauce, so I substituted orange ginger sauce instead. The store also didn’t have squid so I used shrimp, and I did use extra green onion instead of leeks. After the hard boil as soon as I turned it to medium heat I stirred in some extra orange ginger sauce to heighten the flavor, it’s wonderful! You should try it if you haven’t already!
It sounds very delicious! Did you shell the shrimp?
I bought it precooked, all I had to do was leave it sit out while cooking so it became room temperature, pull off the tails, toss them in, mix, and viola. I know with raw, uncooked and veined shrimp you’d have to de-vein them and cook them, but buying frozen pre-cooked and de-veined shrimp made a bit less work.
Annyeonghaseyo Maangchi!
Sorry I don’t know your name, but I am a fan of yours. You make cooking Korean food so easy. Your ways of cooking are very easy to follow. Thanks to you my I can cook Korean food for my husband.
Thank you! I love this soup, it’s my family’s all time favorite.
I have been following your videos for a couple years and have not made any recipes until today!! My squid is marinating, along with everything but the onion and radish and water. I gotta run to the store! :) I cannot wait to make this, my husband is Korean and I am Mexican. So I am used to making food completely different. Thanks so much for the most awesome instructions, measurements and pictures! the videos are amazing. So easy to follow and just plain great way to cook something that is very different.
Thank you!
umm.. you made delicious oijingeoguk! Did your husband like it?
“I gotta run to the store!” cute! : )
Hi!
Wen i saw and watch your website im so excite now to learn and cook korean food…espescially this winter soup… ojigeoguk….맜 있게 드세요!!!
yup yup! : )
Dear Maangchi Nim,
This looks delicious and I will try it tonight! I just want to thank-you for saving my marriage! LOL! Seriously…my husband is Korean, I am Canadian. For the past 4 years I have been attempting again and again various Korean recipes to no avail! My husband jsut resigned himself to the fact that he would never have delicious Korean food cooked in the home for the rest of his life. Well, that was until I found YOU! Every single recipe I have made if yours has turned out not only good, but excellent!! Perhaps my persistence has also paid off, but I have to say, your measurements, your instructions are nothing short of perfect! I’m so happy and excited to cook the food our whole family loves!! Kumasimida Unni!!!
Sorry about the late reply. I found your post just today. Thank you so much for sharing your experience about Korean food with us! If you like to share more stories, please fill out the interview questions and upload some photos. https://www.maangchi.com/korean-food-fan-interview
Cheers! : )
you have a great website.i love the pictures and the recipe i will try this any spicy soup recipe i love to cook
Thank you! Welcome to my website!
YAY more squid! Now I have to figure a way to break apart my box of frozen ones.
Good luck with making delicious ojingeoguk!
Maangchi, can I make this soup with left over ojingeo banchan? If I boil it for a longer time, will the banchan textured squid get softer? Or will it get harder? (more jjjil gyu)?
OMG! Now my mouth is watering! I can’t wait to make this one, Maangchi! I love soup so much!
yeah, it sounds like you are a soup lover! Let me know how yours turns out. I make this squid soup very often.