Spicy and Refreshing Squid and Radish Soup
How to Make a Spicy and Refreshing Squid and Radish Soup
Let’s make a delicious squid and radish soup using winter radishes. This soup is perfect for a cold day!
Main Ingredients- 2 medium-sized squids, cleaned
- 1/2 piece of Korean radish (approx. 300g)
- 1 red chili pepper
- 1 stalk of green onion
Cooking Instructions
Step 1
We’re going to make a wonderfully spicy and refreshing squid and radish soup, perfect for winter. The harmony of sweet winter radish and chewy squid creates an excellent flavor, making this soup ideal for both hangovers and as a hearty meal side dish. Let’s follow this simple yet deeply flavorful recipe!
Step 2
Surprisingly, you don’t need many ingredients for this delicious soup. The main components are radish, green onion, and squid, with the rest of the flavor coming from the seasoning. You can achieve a fantastic soup without complicated preparations.
Step 3
First, let’s prepare the Korean soup soy sauce (Guk-ganjang). This traditional Korean condiment will add depth to the broth and enhance the savory flavors of the squid and radish.
Step 4
Properly preparing the squid is key! Remove the innards and cartilage. Peel the skin, then score the squid flesh with cuts. Scoring helps the seasoning penetrate better and makes the texture more tender when cooked. Cut the squid into bite-sized pieces (about 2-3 cm). Scoring also makes the squid curl nicely as it cooks and absorb the flavors more effectively.
Step 5
Now, let’s mix the seasonings that will give the squid and radish soup its spicy kick. Pour the prepared broth or water into a pot. Before the water starts boiling, add the Gochugaru (Korean chili flakes). Using fine Gochugaru will result in a clearer and spicier soup. (If making a separate broth is too much trouble, plain water will work just fine!)
Step 6
Add the minced garlic for an extra layer of flavor and aroma. Garlic not only makes the broth taste clean but also helps to eliminate any fishy smell from the squid.
Step 7
Stir in a teaspoon of Doenjang (Korean soybean paste). Doenjang adds a savory depth to the broth. Be careful not to add too much, as it can overpower the other flavors.
Step 8
Next, add the Gochujang (Korean chili paste) to give it that characteristic Korean spicy flavor. Gochujang is the core ingredient for the soup’s spicy and hot taste. If you prefer a smoother texture, you can strain the Gochujang through a sieve before adding it.
Step 9
Now, place the pot with the water or broth on the stove and turn on the heat. Once the water begins to boil, add the sliced radish first. Radish lends sweetness and a refreshing taste to the soup, so ensure it’s cooked until tender.
Step 10
After the radish becomes translucent and is tender when pierced with a fork, add the prepared squid. The trick to tender squid is not to overcook it; add it when the radish is almost fully cooked. Simmer for only about 2-3 minutes.
Step 11
Finally, toss in the sliced red chili pepper and green onion. These will add vibrant color and a fresh, pungent flavor. The aromatic green onion and the mild spice of the red chili will further enrich the taste of your squid and radish soup.
Step 12
Your delicious squid and radish soup is ready when the squid turns opaque pink and is cooked through. Turn off the heat and enjoy this delightful soup immediately!
