Savory and Spicy Dried Pollack Roe Soup with Perilla Oil
Savory and Spicy Dried Pollack Roe Soup with Perilla Oil
Perfect for the Sudden Cold Weather! How to Make Rich and Spicy Dried Pollack Roe Soup with Perilla Oil
The temperature has suddenly dropped, making the weather quite chilly! Brrr, it’s so cold, I think I need to get out my long-sleeved clothes. Although it’s autumn, the recent hot weather made me forget the season. But this morning, I woke up to find it was surprisingly cold, and I craved a hearty, spicy soup. So, I took out some squid from the freezer and made squid and radish soup. This soup, infused with the nutty aroma of perilla oil, is wonderfully rich and has a pleasantly spicy kick. The tender squid and crisp radish create a perfect harmony that will have you finishing your rice in no time. Let’s make this super simple but incredibly delicious squid and radish soup together!
Main Ingredients- 2 large squid, cleaned
- 1/5 block of radish (approx. 200g)
- 1 stalk of green onion
Seasoning Ingredients- 1 Tbsp soup soy sauce
- 1 Tbsp minced garlic
- 1/4 Tbsp ginger powder (or a little ginger juice)
- 2 Tbsp anchovy extract
- 1 Tbsp tuna extract
- Pinch of salt (to taste)
- 2 Tbsp perilla oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 liters of water (approx. 7.5 cups)
- 1 Tbsp soup soy sauce
- 1 Tbsp minced garlic
- 1/4 Tbsp ginger powder (or a little ginger juice)
- 2 Tbsp anchovy extract
- 1 Tbsp tuna extract
- Pinch of salt (to taste)
- 2 Tbsp perilla oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 liters of water (approx. 7.5 cups)
Cooking Instructions
Step 1
First, thinly slice the radish into half-moon shapes, about 0.5cm thick. Slicing them thinly will help them cook faster.
Step 2
Roughly chop the green onion. This will add a fresh, savory flavor to the soup.
Step 3
Prepare the squid by cutting the body into approximately 1cm wide pieces and the tentacles into 3-4cm lengths. Cutting them into bite-sized pieces makes them easier to eat.
Step 4
Now, let’s start cooking! In a pot, add the sliced radish and the prepared squid.
Step 5
Next, generously drizzle in 2 tablespoons of perilla oil. The nutty aroma of the perilla oil will greatly enhance the flavor of the soup.
Step 6
Add the chopped green onion to the pot. Gently toss everything together so the ingredients are coated with the oil.
Step 7
Add 2 tablespoons of gochugaru and stir-fry over medium heat for about 2 minutes. This step will slightly curl the squid and tint the radish with the chili flakes, deepening the soup’s flavor.
Step 8
Once the ingredients are nicely stir-fried, pour in 1.5 liters of water to create a refreshing broth.
Step 9
Add 1 tablespoon of soup soy sauce for an initial seasoning. Soup soy sauce adds a deep, savory flavor.
Step 10
Stir in 1 tablespoon of minced garlic. The pungent aroma of garlic helps to cut through any richness in the soup.
Step 11
Add 1/4 tablespoon of ginger powder. The subtle ginger aroma helps to eliminate any fishy smell from the squid, resulting in a cleaner taste. (If using fresh ginger juice, add just a tiny amount.)
Step 12
Add 2 tablespoons of anchovy extract and 1 tablespoon of tuna extract for an extra boost of umami. Taste the broth at this point. The extracts add a different kind of savory depth compared to soy sauce.
Step 13
Taste the soup and adjust the seasoning with salt if needed. It’s important to season according to your preference.
Step 14
Once everything is well combined and simmering, your delicious squid and radish soup is ready! Serve hot with rice, or in individual bowls. This is a perfect dish for a rainy or chilly day.
