Spicy and Refreshing Squid and Radish Soup
Spicy and Refreshing Squid and Radish Soup
How to Make Spicy and Refreshing Squid and Radish Soup (Easy Recipe!)
On a chilly, damp day like today, a warm bowl of soup is just what you need! ^^ While we usually prefer stews in our household, days like this make me crave squid and radish soup. It’s perfect for slurping down with a spoonful of rice. Let’s get started on my simple squid and radish soup recipe! Measurements are based on a standard Korean rice spoon.
Main Ingredients- 1 squid
- 1/3 Korean radish (mu)
- 1 Cheongyang chili pepper
- 1 green onion
Soup Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce (ganjang)
- 1 Tbsp saeujeot (fermented shrimp) with its brine
- 0.5 Tbsp minced garlic
- 0.5 Tbsp salt
- 0.3 Tbsp Dasida (MSG-based seasoning powder)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce (ganjang)
- 1 Tbsp saeujeot (fermented shrimp) with its brine
- 0.5 Tbsp minced garlic
- 0.5 Tbsp salt
- 0.3 Tbsp Dasida (MSG-based seasoning powder)
Cooking Instructions
Step 1
First, thinly slice the Korean radish into bite-sized pieces, resembling thin half-moons. Slicing it thinly helps it cook faster and absorb flavors better.
Step 2
Prepare to make broth: Place a soup pack (or a pack with dried anchovies and kelp) into a pot and add water. If you prefer a clearer soup, use a generous amount of water.
Step 3
For a spicy kick and refreshing taste, cut the Cheongyang chili pepper in half and add it to the broth while it simmers. You can adjust the amount of chili pepper based on your spice preference.
Step 4
While the broth is heating up, clean and prepare the squid. Remove the innards and cartilage, then cut it into bite-sized pieces. If you’re not comfortable cleaning squid, pre-cleaned squid from the market is a great option.
Step 5
Once the broth comes to a rolling boil, remove the soup pack and the halved Cheongyang chili pepper. This prevents the broth from becoming too strong or overly spicy.
Step 6
Now, let’s season the soup base. Add 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp saeujeot (including the brine for extra flavor), 0.5 Tbsp minced garlic, 0.5 Tbsp salt, and 0.3 Tbsp Dasida. Stir well to combine.
Step 7
Add the prepared squid to the boiling broth. Squid cooks quickly; avoid overcooking it, as it can become tough. Cook just until it turns opaque.
Step 8
Once the squid and radish soup starts to boil again, add the thinly sliced green onion. The fresh aroma of the green onion will enhance the soup’s flavor.
Step 9
Finally, let the soup simmer a bit longer until the squid has absorbed some of the broth’s color and the radish is tender and translucent. This is how you get a delicious squid and radish soup! Taste and adjust seasoning with salt or more saeujeot if needed.
Step 10
The result is a wonderfully spicy and clean-tasting squid and radish soup, thanks to the kick from the Cheongyang chili peppers and the refreshing flavor of the saeujeot.
Step 11
On a day like today, which is perfectly chilly, here’s a simple way to make a refreshing and spicy squid and radish soup to warm you right up!
