Korean Squid Soup (Ojingeo Guk)
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My Korean Kitchen · by Sue Pressey

Korean Squid Soup (Ojingeo Guk)

NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 34%
CARBS 12G36% OF CAL
2G FIBER5G OTHER5G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, savory Korean soup with tender squid, radish, tofu, and vegetables in an umami-rich broth. Homestyle comfort food.

mainkoreansoupshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 10 g dried kelp ((0.4 oz))
  • 30 g dried anchovies ((1.1 oz), heads and guts removed)
  • 6 cups water
  • 2 small squid ((about 240g / 8.5 oz total), cleaned and cut into rings or strips the size of an adult’s little finger)
  • 75 g zucchini ((about 1/2 a zucchini), sliced into half-moons)
  • 300 g Korean radish ((10.6 oz), sliced into even slabs, about 1cm (3/8inch) thick)
  • 200 g tofu ((7 oz), (optional), sliced into even slabs)
  • 15 g green onion ((0.5 oz), green part only, thinly sliced)
  • 1 1/2 Tbsp Korean soup soy sauce ((guk-ganjang))
  • 1 Tbsp mirin
  • 1 Tbsp Korean fish sauce
  • 1/2 Tbsp minced garlic
  • 1/2 Tbsp Korean chili powder ((finely ground))
  • 1 tsp Korean chili paste ((gochujang))
  • 1/8 tsp fine salt (, or to taste)
PREP
10M
SODIUM
944MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.