Squid and Radish Stew
A Hearty and Refreshing Stew with Autumn Radish and Cuttlefish, Perfect for Boosting Immunity
This comforting bowl is made with radish, rich in nutrients like Vitamin C, calcium, and potassium. Autumn radishes are particularly crisp and sweet, offering a delightful flavor. Enjoy this nourishing dish that’s perfect for a cool day.
Main Ingredients
- 350g Korean radish (mu)
- 1 cup cuttlefish (cleaned and cut)
- 2 Tbsp perilla oil (deulgireum)
- 1 green onion
- 2 Cheongyang chili peppers
- 20 dried anchovies for broth
- 1 piece dried kelp (dashima)
- 1.2L water
Seasoning
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1.5 Tbsp minced garlic
- 1.5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1.5 Tbsp minced garlic
- 1.5 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
In a dry pan, toast the dried anchovies for about 30 seconds until fragrant to remove any fishy smell. Then, in a pot, add the toasted anchovies, dried kelp, and 1.2L of water. Bring to a boil over high heat. Once boiling, continue to cook for about 5 minutes, then reduce the heat to medium-low and simmer for another 3 minutes to create a flavorful broth. Remove the kelp after 3 minutes for a cleaner taste.
Step 2
While the broth is simmering, prepare the other ingredients. Wash the radish thoroughly, scrubbing the skin as it’s nutritious, then slice it thinly to about 0.5cm thickness. Slice the green onion and Cheongyang chili peppers diagonally. Cut the cleaned cuttlefish into bite-sized pieces. Make sure to remove any innards or ink sacs from the cuttlefish.
Step 3
Heat a pot and add 2 tablespoons of perilla oil. Add the sliced radish and sauté over medium-low heat for about 2 minutes until it becomes slightly translucent. Then, add the cuttlefish and 1 tablespoon of soup soy sauce, and stir-fry together for approximately 5 minutes. This step helps the radish and cuttlefish absorb the flavors.
Step 4
Pour enough of the prepared broth to cover the sautéed radish and cuttlefish. Bring to a boil over high heat and cook for about 3 minutes. This allows the ingredients to cook quickly and the flavors to meld.
Step 5
Add the remaining broth, the diagonally sliced green onion, Cheongyang chili peppers, and 1.5 tablespoons of red pepper flakes. Bring back to a rolling boil over high heat for about 3 minutes. Once boiling vigorously, reduce the heat to medium. Skim off any foam that rises to the surface for a clearer soup. Then, lower the heat to simmer gently.
Step 6
Taste the stew and adjust the seasoning with 2 tablespoons of anchovy sauce, if needed. Your delicious cuttlefish and radish stew is ready! Serve hot with a bowl of rice.
