How to Make Korean Squid Radish Soup (Ojingeo Muguk) - Light & Refreshing!
Easy Korean Squid Radish Soup (Ojingeo Muguk) – Light & Refreshing Korean Soup
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/how-to-make-korean-squid-radish-soup.html
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What Is Korean Squid Radish Soup?
Ojingeo Muguk (오징어무국) is a traditional Korean home-style soup made with squid, Korean radish, and green onion in a light, savory broth.
Ojingeo (오징어) means squid, mu (무) means radish, and guk (국) means soup.
Unlike heavily seasoned Korean stews, this soup is appreciated for its clean and refreshing flavor. Korean radish becomes naturally sweet and tender as it cooks, while squid adds a mild seafood flavor to the broth.
One important part of this recipe is the cooking order. The radish is cooked first, while the squid is added toward the end so that it does not cook unnecessarily long.
Why You'll Love This Recipe?
This soup uses relatively few ingredients but develops flavor through the cooking process.
The radish is first stir-fried in perilla oil for about 2 minutes. Water is then added and the radish cooks for 10 minutes, giving it time to release flavor into the broth.
The soup is seasoned simply with Korean soup soy sauce, anchovy fish sauce, salt, and a small amount of MSG.
Finally, the squid and green onion are added and cooked for another 5 minutes.
The result is a light Korean soup that works especially well with steamed rice and kimchi.
Ingredients
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Squid
-
Korean radish
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Green onion
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Perilla oil — 1 tsp
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Water — 1,500ml
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Korean soup soy sauce — 1 tsp
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Salt — 2/3 tsp
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Anchovy fish sauce — 1 tsp
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MSG — 1/3 tsp
How to Make Korean Squid Radish Soup
Step 1. Prepare the Squid and Vegetables
Clean the squid by removing the head, innards, eyes, and beak.
Rinse thoroughly and cut the squid into bite-sized pieces.
Cut the radish into approximately:
30mm × 30mm × 3mm pieces
Slice the green onion and set aside.
Keeping the radish pieces relatively even helps them cook at a similar rate.
Step 2. Stir-Fry the Radish
Add 1 tsp perilla oil to a pot.
Add the prepared radish and stir-fry for approximately 2 minutes.
This briefly coats the radish in perilla oil before the soup broth is added.
Step 3. Cook the Radish and Season the Broth
Pour 1,500ml water into the pot.
Bring to a boil and cook for approximately 10 minutes.
Then add:
- 1 tsp Korean soup soy sauce
- 2/3 tsp salt
- 1 tsp anchovy fish sauce
- 1/3 tsp MSG
Taste the broth and adjust the final seasoning if necessary.
Remember that fish sauce and soup soy sauce both contribute saltiness, so additional salt should be added carefully.
Step 4. Add the Squid and Green Onion
After the radish has cooked for approximately 10 minutes, add the prepared squid and sliced green onion.
Cook for another 5 minutes.
Avoid extending the cooking time unnecessarily because squid can become firmer when overcooked.
Step 5. Serve
Transfer the finished Ojingeo Muguk to individual soup bowls.
Serve hot with steamed rice, kimchi, and other Korean side dishes.
▶️ Watch how to make this recipe step by step
Why Is the Radish Stir-Fried First?
This recipe begins by stir-frying the radish in a small amount of perilla oil.
The radish is cooked for approximately 2 minutes before water is added.
This allows the radish to pick up the nutty aroma of the perilla oil before it begins simmering in the broth.
The radish then cooks for another 10 minutes, becoming softer and contributing its naturally mild sweetness to the soup.
Why Is the Squid Added Near the End?
Squid cooks much faster than radish.
If the squid were added at the beginning and boiled throughout the entire cooking process, its texture could become unnecessarily firm.
This recipe therefore cooks the radish first.
Only after the broth has developed for approximately 10 minutes are the squid and green onion added.
This cooking order is an important part of maintaining a better squid texture.
Korean Radish vs. Daikon
Korean radish, called mu (무), is the preferred choice for this soup.
It has a firm, crisp texture when raw and develops a mild sweetness when cooked.
If Korean radish is difficult to find, daikon radish is the most practical substitute.
The flavor and texture will not be exactly identical, but daikon works well in a light soup such as this one.
Ingredient Substitutions
Original Ingredient Substitute Options Notes Fresh squid Frozen cleaned squid or squid tubes Thaw completely and drain before cooking. Korean radish Daikon radish Choose a firm radish with mild bitterness. Green onion Scallions or spring onions Either works well. Korean soup soy sauce Light soy sauce, used carefully Color and saltiness differ, so start with less. Anchovy fish sauce Another mild anchovy-based fish sauce Saltiness varies by brand. Perilla oil Sesame oil or neutral oil The aroma will be different from the original. MSG Omit if preferred The broth may have slightly less savory depth.
| Original Ingredient | Substitute Options | Notes |
|---|---|---|
| Fresh squid | Frozen cleaned squid or squid tubes | Thaw completely and drain before cooking. |
| Korean radish | Daikon radish | Choose a firm radish with mild bitterness. |
| Green onion | Scallions or spring onions | Either works well. |
| Korean soup soy sauce | Light soy sauce, used carefully | Color and saltiness differ, so start with less. |
| Anchovy fish sauce | Another mild anchovy-based fish sauce | Saltiness varies by brand. |
| Perilla oil | Sesame oil or neutral oil | The aroma will be different from the original. |
| MSG | Omit if preferred | The broth may have slightly less savory depth. |
Shopping Tips
Choosing Squid
Fresh squid should have a clean seafood smell rather than a strong unpleasant odor.
The flesh should look moist and relatively firm.
Whole squid, cleaned squid, squid tubes, or frozen squid can all be used.
If using frozen squid, thaw it completely and drain excess moisture before cooking.
Avoid pre-cooked squid because it will be cooked again in the soup and may become too firm.
Choosing Korean Radish
Look for Korean radish, Korean mu, or Korean white radish at Korean grocery stores.
Choose one that feels firm and heavy for its size.
Avoid radishes that feel soft or spongy.
If Korean radish is unavailable, daikon is a practical alternative.
Buying Korean Soup Soy Sauce
Korean soup soy sauce is usually labeled:
Guk-ganjang (국간장)
It is traditionally used to season Korean soups and has different characteristics from ordinary dark soy sauce.
Because substitutes can differ considerably in color and saltiness, use them carefully.
Buying Perilla Oil
Perilla oil may be labeled:
Deulgireum (들기름)
It has a distinctive nutty aroma and is different from sesame oil.
Korean grocery stores are generally the easiest place to find it.
Buying Anchovy Fish Sauce
Look for Korean:
Myeolchi Aekjeot (멸치액젓)
It is commonly used in kimchi and Korean soups to add savory seafood flavor and saltiness.
How to Make a Spicy Version
The original soup is light and savory rather than strongly spicy.
For a spicy variation, you can add:
- Korean red pepper paste — 1/2 tsp
- Korean red pepper powder — 1 tsp
- Sugar — 1 tsp
- Cheongyang chili — 1
This changes the character of the soup considerably, creating a hotter and more strongly seasoned version.
If Cheongyang chili is unavailable, a small amount of jalapeño or serrano can be used depending on your preferred heat level.
Storage
Korean Squid Radish Soup is best when freshly cooked.
Leftovers can be stored in a covered container in the refrigerator for approximately 1–2 days.
When reheating, heat only until the soup is thoroughly hot.
Repeated or prolonged boiling can make the squid firmer.
If preparing the soup specifically for later serving, avoid unnecessarily overcooking the squid during the initial cooking stage.
FAQ
Q1. What Does Ojingeo Muguk Mean?
Ojingeo means squid, mu means radish, and guk means soup.
It literally describes the primary ingredients of the dish.
Q2. What Does Korean Squid Radish Soup Taste Like?
It has a light, clean, savory broth with mild seafood flavor from the squid and natural sweetness from the cooked radish.
Perilla oil adds a subtle nutty aroma.
Q3. Why Is the Squid Added Near the End?
Squid cooks quickly.
Adding it after the radish has already cooked helps prevent unnecessarily prolonged cooking.
Q4. Can I Use Frozen Squid?
Yes.
Thaw it completely, drain excess moisture, and then use it in the same cooking stage as fresh squid.
Q5. Can I Use Daikon Instead of Korean Radish?
Yes.
Daikon is the most practical substitute when Korean radish is unavailable.
Q6. Can I Use Regular Soy Sauce?
You can use a lighter soy sauce carefully if Korean soup soy sauce is unavailable.
However, regular soy sauce may be darker and have a different salt level, so start with less and adjust after tasting.
Q7. Is MSG Required?
The original recipe uses 1/3 tsp MSG.
It can be omitted according to preference, although the savory depth of the broth may be slightly different.
Q8. Can I Make the Soup Spicy?
Yes.
For the spicy variation in this recipe, add 1/2 tsp gochujang, 1 tsp gochugaru, 1 tsp sugar, and 1 Cheongyang chili.
Q9. Why Does My Squid Become Tough?
One common cause is prolonged cooking.
Cook the radish and broth first, then add the squid toward the end as directed in this recipe.
Q10. What Should I Serve with Ojingeo Muguk?
It works especially well with steamed rice, kimchi, seasoned vegetables, and other simple Korean side dishes.
Cooking Tips
Cut the radish evenly. Similar-sized pieces cook more consistently.
Stir-fry the radish for about 2 minutes first. This allows it to pick up the aroma of the perilla oil.
Give the radish time to cook. The 10-minute boiling stage helps develop the broth before the squid is added.
Season carefully. Soup soy sauce and anchovy fish sauce both contribute saltiness.
Add the squid near the end. This is important for maintaining a better texture.
Don't over-boil after adding squid. Longer cooking does not necessarily improve the soup.
Serve hot with rice. This is a simple Korean home-style soup designed to accompany a meal.
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