Ojingeo-kalguksu

Kalguksu in a rich squid ink-colored or clear squid broth — a regional specialty of Korea's eastern coast.

Ojingeo-kalguksu is the eastern coastal take on the beloved kalguksu noodle tradition, using whole squid as the primary protein and broth base in a way that transforms the soup's color, aroma, and flavor entirely. In Gangwon Province's coastal towns — Sokcho, Gangneung, and Jumunjin in particular — squid fishing is a major industry, and the local cuisine celebrates squid in every preparation imaginable, including this deeply flavored noodle soup. Some versions use dried squid (ojingeochae) to build the broth foundation, lending it a concentrated oceanic sweetness; others use fresh squid that is added whole and removed, or cut into rings and left in the bowl. The noodles are hand-cut as in standard kalguksu and pick up the squid broth's unique sweetness and brininess as they cook. Gangneung's ojingeo kalguksu is so distinctive that food travelers plan trips specifically to eat it by the sea, and the combination of cold east coast air, the sound of waves, and this earthy, fragrant bowl is considered one of Korea's most atmospheric eating experiences.