Refreshing Squid and Kimchi Soup with Bean Sprouts
How to Make a Cooling Squid Kimchi Bean Sprout Soup Recipe with Squid Caught While Fishing
I made a refreshing kimchi and bean sprout soup with squid that my husband caught fishing last year and kept frozen. Regular squid tends to get tough when cooked, but this specific type of squid (hanchi) remains tender, making it perfect for soups. The combination of tender squid, crisp kimchi, and refreshing bean sprouts will make you want to finish a whole bowl of rice!
Main Ingredients- 2L Water
- 160g Prepared Bean Sprouts (rinsed and trimmed)
- 1 Prepared Squid (Hanchi type, approx. 150g)
- 340g Well-fermented Kimchi
- 40g Kimchi Brine
- 30g Chopped Green Onion
- 1 Red Chili Pepper, deseeded and diagonally sliced
- 1 Green Chili Pepper, deseeded and diagonally sliced
- 1 Tbsp Minced Garlic
- 1 tsp Red Pepper Flakes (Gochugaru)
- 1-2 Tbsp Salted Shrimp (Saewoojeot), adjust to taste
- 1 Tbsp Salt, adjust to taste
Broth Ingredients- 7 Dried Anchovies (gutted)
- 1 Dried Anchovy (Daphori/Bandengai)
- 7 Slices of Radish
- 2 Washed Anchovy Tails
- 2 Slices of Ginger
- 3 Pieces of Onion Skins (washed)
- 1 Piece of Dried Kelp (Kombu)
- 7 Dried Anchovies (gutted)
- 1 Dried Anchovy (Daphori/Bandengai)
- 7 Slices of Radish
- 2 Washed Anchovy Tails
- 2 Slices of Ginger
- 3 Pieces of Onion Skins (washed)
- 1 Piece of Dried Kelp (Kombu)
Cooking Instructions
Step 1
Prepare the cleaned squid by removing the internal organs and skin. Cut the squid into bite-sized pieces, about 2-3 cm wide. Squid can become tough if overcooked, so add it towards the end of cooking.
Step 2
Gently squeeze out excess brine from the kimchi and cut it into bite-sized pieces, about 1 cm wide. If your kimchi is very heavily seasoned, you might want to adjust the amount to prevent the soup from becoming too strong.
Step 3
Place the radish slices, ginger slices, dried kelp, dried anchovies, daphori, and onion skins into a broth bag or cheesecloth. Tie it securely. This makes it easy to remove the broth ingredients later.
Step 4
Pour 2L of water into a pot. This will be the base for our refreshing soup.
Step 5
Add the prepared broth bag (containing all the broth ingredients) into the pot of water.
Step 6
Cover the pot and bring it to a boil over high heat. Let it simmer for about 10-15 minutes to allow the flavors of the ingredients to infuse into the water.
Step 7
Once the broth is boiling, add the chopped kimchi. Cook for about 5 more minutes until the kimchi becomes slightly translucent. Cooking the kimchi first helps to deepen the soup’s flavor.
Step 8
Add 40g of kimchi brine to the pot. This will add a nice spicy kick and umami flavor to the soup. Adjust the amount based on the saltiness of your kimchi.
Step 9
Now, remove and discard the broth bag. This ensures a clean and clear soup. It’s best to remove the bag promptly to avoid any bitter flavors developing.
Step 10
Add a generous amount of the rinsed and trimmed bean sprouts. It’s important to keep the lid on while the bean sprouts cook to prevent any fishy smell.
Step 11
Add 1 tablespoon of minced garlic to enhance the overall flavor profile of the soup.
Step 12
As the bean sprouts cook, skim off any foam that rises to the surface. This step helps to keep the soup clear and appealing. Skim periodically during cooking.
Step 13
Now it’s time to season the soup. Start by adding salted shrimp (saewoojeot). This adds a savory depth and refreshing taste to the broth.
Step 14
Adjust the amount of salted shrimp according to your personal preference and the saltiness of your kimchi. Typically, 1-2 tablespoons is a good starting point, but add it gradually and taste as you go.
Step 15
After adjusting the seasoning with salted shrimp, add the prepared squid pieces. Squid cooks very quickly, so avoid overcooking it. Let it simmer for just 1-2 minutes until opaque.
Step 16
Finally, add the chopped green onions, sliced red and green chili peppers, and 1 teaspoon of red pepper flakes (gochugaru) for a bit more spice and color. Add the green chilies if you prefer a spicier soup.
Step 17
Season the soup with salt to achieve the final desired taste. It’s better to add salt gradually, in conjunction with the salted shrimp, rather than adding too much at once.
Step 18
Ladle the delicious squid, kimchi, and bean sprout soup into bowls. Serve it hot or chilled. It makes for a hearty and satisfying meal, especially when paired with a bowl of warm rice.
