Clear and Spicy Squid and Radish Soup
Clear and Spicy Squid and Radish Soup
A Refreshing and Hearty Squid and Radish Soup (Ojingeo Mutguk)
As the weather gets chilly, warm soup comes to mind. So, I made a squid soup with sweet and flavorful radish, which is in season and tastes wonderful. This soup offers a delightful combination of sweetness from the radish and a refreshing, slightly spicy broth.
Main Ingredients- 1 medium squid, cleaned
- 1 piece of radish (about 3cm long)
- 1 stalk of green onion
- 5.5 cups anchovy and kelp broth (approx. 1.1L)
Seasoning- 1.5 Tbsp Gochugaru (Korean chili powder, approx. 15g)
- 1.5 Tbsp Guk-ganjang (soup soy sauce, approx. 20ml)
- 1 tsp Fish sauce (e.g., anchovy extract, approx. 5ml)
- 1 tsp Salt (approx. 5g, for adjusting taste)
- 1 Tbsp minced garlic (approx. 10g)
- 1 Tbsp Mirin (or cooking wine, approx. 10ml)
- 1.5 Tbsp Gochugaru (Korean chili powder, approx. 15g)
- 1.5 Tbsp Guk-ganjang (soup soy sauce, approx. 20ml)
- 1 tsp Fish sauce (e.g., anchovy extract, approx. 5ml)
- 1 tsp Salt (approx. 5g, for adjusting taste)
- 1 Tbsp minced garlic (approx. 10g)
- 1 Tbsp Mirin (or cooking wine, approx. 10ml)
Cooking Instructions
Step 1
First, cut the green onion into large, diagonal pieces (about 1cm thick). Peel and wash the radish, then slice it thinly into half-moon shapes (about 0.5cm thick). Avoid slicing too thinly, as it might break apart while cooking.
Step 2
Clean the squid, remove the innards, and cut it into bite-sized pieces. You can separate the tentacles if you like, for a more appealing presentation.
Step 3
Pour the anchovy and kelp broth into a pot. Add the sliced radish to the broth. This step is key to creating a clear and refreshing soup base.
Step 4
Place the pot over medium-low heat and simmer until the radish becomes translucent. This process allows the natural sweetness of the radish to infuse the broth, enriching its flavor.
Step 5
Once the radish starts to soften, season the broth with 1.5 Tbsp of soup soy sauce, 1 tsp of salt, and 1 tsp of fish sauce. You can adjust the saltiness later to your preference.
Step 6
When the broth comes to a boil, add 1.5 Tbsp of gochugaru. This will give the soup a beautiful color and a pleasant, slightly spicy kick.
Step 7
After the gochugaru has bloomed and colored the soup, and the radish is almost tender, add the prepared squid and 1 Tbsp of minced garlic. Adding squid towards the end prevents it from becoming tough and chewy.
Step 8
Now, reduce the heat to medium and simmer for about 3-5 minutes, allowing the squid to cook through and its flavors to meld with the broth.
Step 9
Taste the soup and adjust the seasoning with salt if needed. Once the flavor is perfect, add the sliced green onions and simmer briefly.
Step 10
You can simmer the green onions longer for a softer texture, or just cook them briefly to maintain a slight crunch, depending on your preference. Your delicious squid and radish soup is now ready!
Step 11
Ladle the soup generously into bowls, making sure to get a good amount of squid and radish. Serve hot, preferably with a bowl of rice, for a truly satisfying meal. (Recipe source: https://www.instagram.com/happy_oneul)
