Spicy and Refreshing Squid and Dried Pollack Soup
A Deliciously Spicy and Clear Soup: Squid and Dried Pollack Radish Soup
Squid is called ‘gold squid’ these days because it’s so expensive! I managed to get three from the mart, and despite the price, I decided to make a refreshing and spicy soup with this precious ingredient. This squid and dried pollack radish soup is perfect for a chilly day and will surely delight your family’s taste buds!
Main Ingredients
- 1 Squid body
- 150g Radish
- 150g Bean sprouts
- 5 cups Anchovy broth
- 1/2 stalk Scallion
Seasoning Ingredients
- 1 Tbsp Doenjang (soybean paste)
- 1/2 cup Water
- 1 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Saeujeot (salted shrimp)
- 1/2 Tbsp Minced garlic
- 1 Tbsp Doenjang (soybean paste)
- 1/2 cup Water
- 1 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Saeujeot (salted shrimp)
- 1/2 Tbsp Minced garlic
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Boil the anchovy broth, then let it cool slightly. Add the washed bean sprouts to this cooled broth. This step helps to remove any fishy smell from the bean sprouts and enhances the soup’s refreshing flavor.
Step 2
Next, prepare the radish, which adds a lovely sweetness. Slice it into pieces about the thickness of chopsticks. This ensures the radish cooks at the same rate as the bean sprouts. Add the sliced radish to the pot along with the bean sprouts.
Step 3
Now, bring the pot to a rolling boil over high heat. Let it simmer until the radish and bean sprouts are tender.
Step 4
While the soup is boiling, let’s prepare the seasoning. In a small bowl, combine 1 tablespoon of doenjang with 1/2 cup of water. Whisk until the doenjang is smoothly dissolved. For a cleaner broth, you can strain it through a sieve, but I usually skip this step. Using good quality doenjang will add a richer depth to the soup.
Step 5
We will only be using the squid bodies for this soup. Clean the squid bodies and cut them into bite-sized pieces. Add a handful of dried pollack (hwangtae) shreds as well; they contribute a wonderful umami flavor to the broth.
Step 6
Pour the dissolved doenjang mixture into the boiling pot and stir well. Let it simmer for a bit to meld the flavors.
Step 7
Now it’s time to add the ingredients that give the soup its spicy kick. Add 1 tablespoon of gochugaru, 1 tablespoon of saeujeot, and 1/2 tablespoon of minced garlic. Stir everything together and let it simmer for another few minutes.
Step 8
Finally, add the chopped scallions and let the soup simmer for another minute or so to finish. Your delicious squid and dried pollack radish soup is ready! The refreshing yet spicy broth is truly exceptional. It’s also wonderful with a bowl of rice.
