IllustrationOjingeo-muguk (Squid and Radish Soup)
A spicy soup that simmers the clean sweetness of radish together with the savory bite of squid.
Soups · serves 4
How many servings?
How to make it
- 1
Prep
• Clean the innards and skin from the squid and cut the body into rings. / • Cut the radish into thin squares. / • Slice the green onions on the diagonal.
- 2
Coat the pot with sesame oil and sauté the radish for 3 minutes.
- 3
Add the gochugaru and stir over low heat for 30 seconds.
- 4
Pour in the water and simmer for 18 minutes, until the radish turns translucent.
- 5
Add the squid, guk-ganjang, and garlic and simmer for 5 minutes.
- 6
Add the green onions and season with salt to taste.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Simmering the squid too long makes it rubbery.
- Frying the gochugaru over high heat gives it a scorched taste.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
Storage
Keeps 2 days refrigerated.
thebobkim.com/en/recipe/k008 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.