My favourite cuisine has to be Korean food, hands down. Followed by Japanese. Why? well for one, what’s so great about Canadian food? It’s practically the same as American food…meat and potatoes. I mean we have the odd food that delicious and hard to resist such as maple syrup or poutine, however both can be pretty bad for you on a regular basis!
So as I sit here writing, and drinking my tea I’ll tell you my story on how I came across Korean food. I’m warning you though it’s a long story, so sit back grab a warm beverage and possibly a fuzzy blanket because this might take a while…I’m kidding it’s not a long story at all!
I actually got into Korean food from watching Korean dramas, yes you read that right. Korean dramas. I must tell you they are A LOT better than our corny North American ones. Anyways when I fist came across the cuisine there were no Korean restaurants in the city, (that I knew of) a few years down the road and they were popping up all over the place. In the shows it always looked so tasty; So when I finally got a chance to try it, I pumped myself up for the better and for the worst. Sometimes food doesn’t always taste the way it looks, as you all may have encountered at some point in your life. In conclusion, the food did taste as delicious as it looked!
So in today’s post I’ll be teaching you how to make ojingeo guk, also known as spicy squid soup. It’s really simple and only take a few ingredients…most of which you might already have lying around! This soup is also fairly cheap to make in the long-term. If you’re having to buy all the products now it could be pricey, however all the spices and sauces that you need to buy lasts quite a while; And could be used for other dishes! This soup can be very spicy, I’m the type of person who doesn’t get to bothered by huge amounts of spice and loves to over kill. So if spice is an issue just use less of it! 🙂
I also came across many variations of this soup, so I combined the best aspects of the soup to create a delicious meal.
**Don’t mind my bowls and plates, I know they are nontraditional…I really need to pick some up.
**On another note I was able to reset my camera and get the proper settings again, SO my pictures should be all great quality from now on! (compared to the cellphone pictures from recent posts) I know I’m not the greatest photographer but I try the best I can! With all the being said though I’ve been really thinking about taking a photography course because I do enjoy it.
Yields: 5-6 portions. Prep time: 10-15 minutes. Total time: 50-60 minutes.
1 large pot.
Knives (chefs and pairing).
Bowl (for thawing squid).
Liquid measuring cups.
Large spoon (for stirring)
2-4 squid tubes OR whole (it depends on how much you want and if you want to take the squid apart yourself).
1 -2 white onions.
4-6 green onions.
1 cup daikon radish…Or more.
1/4 of a green cabbage.
4 cloves of garlic.
2 tbsp fish sauce.
4 tbsp soy sauce.
4 tbsp hot pepper flakes.
1-2 tbsp sesame oil. (optional, for added flavour)
Salt and pepper to taste.
- Prepare all your vegetables and squid by cutting to the appropriate size. Onions can be a rough larger chop, cabbage and squid you can slice, daikon slice into bite sized pieces. (I did not use daikon in my soup because, when I got home I found out the one I had bought was rotten inside!)
- Combine all your ingredients into the pot including the spices and sauces (do not add water yet). Mix together making sure it’s well incorporated.
- Add 5-6 cups of water to the pot, stir and bring to a boil for 15 minutes. With the cover on.
- Turn down to a medium heat and let simmer for another 25 minutes with cover still on.
- Every so often check on it, stir it and taste to see if it needs anything.
- You may serve this soup with side dishes such as rice and kimchi. However it’s just as delicious on its own.