Refreshing and Spicy Cuttlefish and Radish Soup
A Perfect Combination for Rejuvenation: Cuttlefish and Radish Soup Recipe. How to Make a Flavorful Cuttlefish Radish Soup, and Tips for Preparing Cuttlefish.
This recipe features a refreshing and hearty cuttlefish and radish soup, perfect for boosting energy and warding off colds. We’ve combined the highly restorative cuttlefish, rich in taurine, with vitamin C-packed daikon radish, creating a dish that’s both nutritious and delicious. The cuttlefish, especially its skin, is a great source of taurine and remains tender even when cooked, making it ideal for soups. The pairing with radish is not only beneficial for health but also enhances the overall flavor profile. This recipe guides you through the process of preparing fresh cuttlefish, making a flavorful broth, and achieving that perfect balance of spicy and savory notes. It’s an ideal warming dish for cooler days.
Main Ingredients- 2 cuttlefish
- A little flour (for cleaning cuttlefish)
- 2 Korean green chili peppers (Cheongyang peppers)
- 26g green onion (approx. 1/4 stalk)
- 520g daikon radish (approx. 1/4 medium radish)
- 2 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp coarse gochugaru (Korean chili powder)
- 1/2 tsp white pepper powder
- 2 Tbsp minced garlic
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp salt (for salting radish)
- 1.25 L water (approx. 6 cups)
- 2 Tbsp perilla oil
- 1 Tbsp mirin (rice wine)
Broth Ingredients- 14 dried anchovies (for soup)
- 4 dried ribbon fish (Dippori)
- 2 green onion roots
- 4 slices fresh ginger (approx. 1cm thick)
- A little onion peel (rinsed clean)
- 12 slices daikon radish (for broth, approx. 1-2cm thick)
- 14 dried anchovies (for soup)
- 4 dried ribbon fish (Dippori)
- 2 green onion roots
- 4 slices fresh ginger (approx. 1cm thick)
- A little onion peel (rinsed clean)
- 12 slices daikon radish (for broth, approx. 1-2cm thick)
Cooking Instructions
Step 1
Start by preparing the fresh cuttlefish. Gently remove the transparent cartilage bone from inside the cuttlefish body.
Step 2
Separate the head from the body and then cut the head in half.
Step 3
Carefully remove the ink sac and innards from the head. Be cautious to prevent the ink from spilling.
Step 4
Remove the black eyes from the head by cutting them out or pulling them out with your fingers.
Step 5
Remove the hard beak (mouth part) located at the base of the head by pushing it out with your thumb.
Step 6
Thoroughly clean out any remaining internal organs from both the body and the head. A clean preparation ensures a fresh and clean-tasting soup.
Step 7
Sprinkle a generous amount of flour over the cuttlefish and rub it vigorously with your hands. Using flour to clean the cuttlefish effectively removes its slimy exterior and any unpleasant odors, more so than salt.
Step 8
Rinse the cuttlefish thoroughly under cold running water to remove all the flour. Then, place it in a sieve to drain excess water. This step helps the cuttlefish become firmer and more appetizing.
Step 9
Cut the drained cuttlefish into bite-sized pieces. You can slice the body into rings or score it before slicing, and cut the tentacles into appropriate lengths. Kitchen scissors can also be used for convenience.
Step 10
Prepare the ingredients for the broth. Place dried anchovies, ribbon fish (Dippori), rinsed green onion roots, ginger slices, onion peels, and broth radish slices into a soup bag or cheesecloth.
Step 11
Now, let’s season the radish, which will form the base of our soup. Add 1 tablespoon of salt to the 520g of daikon radish in the pot.
Step 12
Mix the radish and salt well and let it sit for about 10 minutes. This process draws out moisture from the radish, making the soup more refreshing, and allows it to absorb the seasoning for better flavor.
Step 13
While the radish is salting, add 2 tablespoons of perilla oil to the pot and mix it well with the radish. The nutty aroma of the perilla oil will infuse into the radish, enhancing its flavor.
Step 14
Turn the heat to medium and stir-fry the seasoned radish for about 3-5 minutes, until it becomes slightly translucent and tender. Stir-frying brings out the natural sweetness of the radish and clarifies the soup.
Step 15
Once the radish is sautéed, pour in 1.25 liters (about 6 cups) of water. Since the radish will release some moisture, the initial water volume might seem less than expected; ensure you use the specified amount.
Step 16
Add the prepared soup bag to the pot and bring it to a boil over high heat. Boiling with the soup bag allows for an easy way to create a clean and flavorful broth.
Step 17
Once the broth reaches a rolling boil, reduce the heat to medium and continue to simmer for about 10-15 minutes to fully extract the flavors. Remove and discard the soup bag after simmering.
Step 18
Now it’s time to add the spiciness to the soup. Stir in 2 tablespoons of fine gochugaru and 2 tablespoons of coarse gochugaru. Skim off any foam that rises to the surface during cooking for a clearer soup.
Step 19
Add 2 tablespoons of minced garlic to deepen the flavor of the soup.
Step 20
Add the prepared cuttlefish to the pot. Cuttlefish can become tough if overcooked, so cook it only for the necessary time.
Step 21
Add 1 tablespoon of mirin (rice wine) to remove any potential fishy odors and add a subtle sweetness.
Step 22
Add 2 Korean green chili peppers, sliced diagonally, for a spicy kick. If you prefer it spicier, you can leave the seeds in.
Step 23
Add 2 tablespoons of soup soy sauce (Guk-ganjang) to enhance the umami flavor and season the soup.
Step 24
Stir in 1 tablespoon of fish sauce (or anchovy sauce) for an extra layer of savory depth.
Step 25
Taste the soup and adjust the seasoning as needed. You can add more soy sauce or salt to suit your preference.
Step 26
Finally, add the chopped green onions. The fresh aroma of the green onions will further enhance the soup’s flavor.
Step 27
Sprinkle in 1/2 teaspoon of white pepper powder to balance the flavors, and simmer for a bit longer to allow all the ingredients to meld together.
Step 28
Once all the ingredients are cooked and the flavors have melded beautifully, turn off the heat. Your delicious cuttlefish and radish soup is ready! It’s especially wonderful served with a hot bowl of rice.
