Squid soup by Chef Jia Choi l Ojingeo-guk l Delicious and easy recipe

If you are a seafood lover, this soup is a must try. Squid is popular in Korea as yummy and healthy food. It’s high in protein and low in fat. If you learn how to clean and prepare the squid then it’s incredibly easy to make. Squid makes a very delicious broth. Plus, like most soups, you don’t have to cook it for long. Typically this soup is served with steamed rice.
I am excited to introduce one of my favorite soup to you!

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Squid soup / Ojingeo-guk

Ingredients
One (300g) whole squid
200 g white radish (daikon radish)
200 g zucchini
1/2 white onion
200 g tofu
1 green chilie (optional)
1 red chilie (optional)
2 cloves garlic
1 stalk green onion

- Stock
1 liter water
3X3 cm, 3 pieces dried kelp

- Seasoning
1 tablespoon salted shrimp (sae woo jeot in Korean) or fish sauce
1 tablespoon light soy sauce (or soup soy sauce)
1/4 teaspoon salt

Instructions
1. Add dried kelp in hot water. Set it aside for 20 minutes
2. Cut zucchini, white radish, and tofu in bite size pieces. Slice onion into 1cm thick. Mince garlic and slice green onion.
3. Rinse the squid in running cold water. Place the squid on a cutting board. Cut the belly straight with scissors. Hold the squid’s legs with one had and gently pull out attached intestines and discard. Wash the squid.
4. Score the inner side of the squid. Lay the knife at an angle of 40 degrees and cut it at 0.5 centimeters intervals. Then split the squid in length and cut it into thin strips.
5. Pour the kelp stock to the pot. Discard the kelp. Add radish and zucchini to the stock and bring it to a boil for about 5 minutes. Skim off and then add onion. Garlic, chilies, and squid to the pot.
6. Season the soup with salted shrimp, light soy sauce and salt. Cook it in medium high heat. When radish and zucchini is cooked add sliced green onion and turn off the heat

More information
WebSite : www.ongofood.com
Facebook : www.facebook.com/ongofood
Instagram : www.instagram.com/ongofoodkorea

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