Korean cuisine is known worldwide for its simplicity, freshness, and emotional connection. One of those dishes is “Ojingeo Guk”—a light, comforting soup bursting with the flavors of tender squid, Korean radish, and green onions. This soup is a perfect example of home-cooked food that requires neither complicated ingredients nor hours of effort. Made with just a few common kitchen ingredients, this soup infuses warmth and familiarity into every spoonful.
What is Ojingeo Guk?
Ojingeo Guk (오징어국) literally means “squid soup.” It is a clear, light soup typically made with thin slices of squid, Korean radish, and green onions. Soy sauce, garlic, and sometimes a hint of Korean chili powder or gochujang (Korean chili paste) are added for flavor.
The soup’s flavor is delicate and balanced—not too spicy, not too salty. It has a beautiful blend of the mild sweetness of the sea and the freshness of the vegetables. This is why this dish is a staple in every Korean home—sometimes for breakfast, sometimes as a warm soup on a cold day.
Memories Associated with This Soup
Many of my childhood memories are associated with this soup. Whether at school lunches in Korea or on winter mornings at home, this soup was often on the table. There’s something about its aroma and taste that always reminds me of “home.” Recently, when I saw it in the popular K-drama When Life Gives You Tangerines, it brought back that same warmth of childhood. It was that simple yet soul-stirring flavor—memories and love wrapped in simplicity.
Reasons to Love This Soup
There are many reasons to love Ojingo Guk.
- It’s quick to prepare—it’s a hassle-free meal, even on busy days.
- It doesn’t require any special or expensive ingredients.
- It’s light yet very nutritious.
- Eaten with rice, it feels like a complete meal.
This soup not only soothes the stomach but also satisfies the mind—as if every sip holds a childhood story.
Ingredients Required for Making Ojingo Guk
Korean Soup Stock
- Dried Kelp – 10 grams
- Dried Anchovies – 30 grams (remove heads and intestines)
- Water – 6 cups
Main Add-ins
- Small-sized Squid – 2 (about 240 grams), cleaned and cut into rings or thin strips
- Korean Radish – 300 grams, thinly sliced
- Zucchini – 75 grams (half a zucchini), cut into half-moon shapes
- Tofu – 200 grams (optional), cut into slices
- Green Onion – 15 grams, finely chopped
- Korean Soup Soy Sauce (Guk-Ganjang) – 1.5 tablespoons
Soup Seasoning (Soup Seasonings)
- Mirin – 1 tablespoon
- Korean fish sauce – 1 tablespoon
- Finely chopped garlic – 1/2 tablespoon
- Korean red chili powder – 1/2 tablespoon
- Gochujang (Korean chili paste) – 1 teaspoon
- Salt – to taste
How to Make Ojingo Guk
1. Prepare the soup stock
First, add the dried kelp and anchovies to 6 cups of water in a medium pot. Bring to a slow boil over medium heat and cook for about 10 minutes. Then, remove the kelp to prevent it from becoming bitter. Let the anchovies cook for another 10 minutes to add depth to the stock. Strain the prepared stock and discard the solids. This will be the soup base.
2. Marinate the radishes
Place the chopped radishes in a bowl and drizzle with Korean soup soy sauce. Let them sit for 10-15 minutes. This allows the radishes to absorb the sauce’s flavor and enhance the flavor of the soup.
3. Prepare the Soup Seasoning
While the radishes are marinating, thoroughly mix all the soup seasonings (mirin, fish sauce, garlic, chili powder, and gochujang) in a small bowl. This will make it easier to season the soup as you cook.
4. Prepare the Soup Base
Now, bring the pre-made stock to a boil and add the marinated radishes and spice mixture. Reduce the heat to medium and let it simmer for a few minutes to allow all the flavors to meld.
5. Add the remaining ingredients
When the radishes are slightly tender, add the squid, zucchini, and tofu. Now cook the soup until the squid is cooked and tender and the vegetables are soft.
6. Preparing to Serve
After cooking, taste the soup and add a little salt if needed. Just before serving, add finely chopped green onions. This soup is delicious with hot steamed rice and some Korean side dishes.
Some Helpful Tips
- Check the Taste of the Radishes: Some radishes can be bitter. If so, blanch them in plain boiling water for 1-2 minutes. This will reduce their bitterness.
- Using Frozen Squid: If removing the squid from the freezer, do not let them thaw completely. A little firmer squid makes them easier to cut and has a better texture.
- Time Savings: Cut the remaining ingredients while the soup stock is boiling. This will make preparation faster and more efficient.
The True Essence of Soup
Ojingo Guk is not just a dish, but a bridge of emotions that takes you back to the warmth and simplicity of home cooking, family.It’s a delicious soup. There’s no complicated technique—just love, simplicity, and the perfect balance.
When the cold wind blows or you’re feeling a little down, a warm cup of this soup soothes the soul. That’s the magic of true Korean homes—where every dish isn’t just food, but a story, one that deepens with every taste.
