Thursday, August 28, 2008

Ojinguh Gook - Squid Soup - (오징어국)

This is almost exactly like standard moo gook, but instead of beef broth~ you are using anchovy broth with squid.


  • 1 squid
  • 1 cup of chopped moo
  • 1/2 cup green onions
  • 1 cup kongnamool (bean sprouts)
  • 1 mushroom (or more)
  • 1/2 jalapeno
  • 1/4 sliced onion
  • anchovy/dashima
  • 1 TB sesame oil, 3 TB gook ganjang, 1/2 TB minced garlic, 1 TB rice wine

First wash and clean one squid. The butcher at the K-market was kind enough to clean the squid for me, so I didn't have to worry about cleaning out the insides.

Cut the squid up into 2 inch pieces and then throw some salt on it and give it a nice scrub. Rinse the salt off thoroughly under cold water and set aside.

Meanwhile, prep your vegetables. 1/4 sliced onions, about a cup of chopped up moo, 1/2 a jalapeno, and 1 sliced mushroom.

In a pot add 1/2 minced garlic, 3 TB gook ganjang, 1 TB sesame oil, and 1 TB rice wine.

After the pot is hot, add the squid first and saute it until it's halfway done, then add the moo and onions and throw in 1/2 TB of red pepper powder.

Mix everything around thoroughly (as you can see, I accidentally dumped my red pepper powder so I ended up using a lot more than 1/2 TB).

Add 5 cups of water, and some anchovy/dashima to the soup and bring it to a boil...

Then throw in some bean sprouts and close the lid...

After about 10 minutes, add the rest of your veggies: mushrooms, jalapenos, and some green onions.

Let it boil for about 15 minutes and you're ready to serve!


  1. I think you might be my mom! Because all the food here looks just as good!!!

    Do you have any suggestions on how to keep the sodium/salt down in Korean food? I'm having such a hard time with everything being pickled, the pastes, soy, etc. Is there any way to make it less? I feel so puffy after I eat it!




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