Spicy and Refreshing Squid and Radish Soup
Spicy and Refreshing Squid and Radish Soup
Perfect for Home Cooking! Spicy, Refreshing, and Flavorful Squid and Radish Soup Recipe
This is a recipe for a spicy squid and radish soup, made with fresh squid and refreshing radish. The umami of the seafood combined with the coolness of the vegetables creates the perfect soup to soothe your insides. It’s an excellent choice for a morning hangover cure or a hearty dinner. I’ll guide you step-by-step, making it easy even for beginners!
Main Ingredients- 1 Squid, cleaned
- 250g Korean Radish (Daikon), about 1/4 of a medium radish
- 1/2 block Firm Tofu
- 1 Green Onion
- 1 Korean Green Chili Pepper
- 1 Red Chili Pepper
- 1L Water (approx. 4 cups)
- 2 Anchovy Dash Stock Packs or Coin-shaped Stock Cubes
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (or Korean soup soy sauce)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (or Korean soup soy sauce)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin, etc.)
Cooking Instructions
Step 1
I’ve prepared frozen squid that was cleaned and individually packaged, commonly found at supermarkets. If you’re using fresh squid, please clean it thoroughly before proceeding.
Step 2
Now, let’s remove the thin outer membrane from the squid. Trying to peel it with bare hands can be slippery and difficult. Using a paper towel or a dedicated scrubbing pad will prevent slipping, making it much easier to peel off the skin. Gently rub to remove the skin.
Step 3
Once the squid is cleaned, cut it into bite-sized pieces. Cutting them too thinly might cause them to shrink significantly when cooked, so aim for a moderate thickness for a better texture.
Step 4
Radish is the key ingredient that adds a refreshing flavor to the soup. You can slice it thinly and flat (nabak-썰기) or cut it into thin strips, like sharpening a pencil. I’ve tried both ways, and either shape works well for extracting flavor into the broth. Slice it about 0.5 cm thick.
Step 5
Dice the tofu into approximately 0.5 cm cubes. This will add a soft texture to the soup and complement the squid nicely.
Step 6
Slice the green onion diagonally at about 0.5 cm thickness. This adds a fragrant aroma.
Step 7
Slice the Korean green chili pepper diagonally to add a spicy kick. If you prefer less heat, feel free to omit or reduce the amount of green chili pepper.
Step 8
Slice the red chili pepper diagonally as well, similar to the green chili pepper, to add color to the soup.
Step 9
In a pot, add 1 liter (about 4 cups) of water and bring it to a boil with 2 anchovy dash stock packs or coin-shaped stock cubes. Alternatively, you can use pre-made anchovy-kelp broth or other commercial broths.
Step 10
Once the broth starts boiling, add all the seasoning ingredients: 1 Tbsp gochugaru, 2 Tbsp fish sauce, 1/2 Tbsp gochujang, and 1 Tbsp minced garlic. Stir well to dissolve.
Step 11
Add the sliced radish to the seasoned broth and bring it to a boil for a few minutes. It’s important to let the radish simmer until it absorbs the flavors of the seasoning. This allows the radish to release its refreshing taste into the soup.
Step 12
When the radish becomes translucent and starts to cook, add the sliced squid and 1 Tbsp of cooking wine. The cooking wine helps to eliminate any fishy odor from the squid, resulting in a cleaner-tasting broth.
Step 13
Once the squid is cooked, add the diced tofu, green onion, green chili pepper, and red chili pepper. Let it simmer for a bit longer. Taste the soup and add salt if needed. I found the seasoning from the fish sauce and gochujang to be sufficient, so I didn’t add extra salt. Continue to cook for about 2-3 more minutes until all ingredients are tender.
Step 14
Finally, skim off any foam that rises to the surface while the soup is boiling. This will make the broth clearer and more refined.
Step 15
Your refreshing and spicy squid and radish soup is ready! It’s the perfect soup to enjoy with a bowl of rice.
