Hearty & Refreshing Jeonju-Style Squid and Bean Sprout Soup
#BeanSproutRecipe #SquidRecipe #JeonjuStyleBeanSproutSoup #SpicySoup #HomemadeRecipe
A warm bowl of ‘gukbap’ (soup with rice) is like a tonic on a cold day! Today, we’re sharing Jeonju-style bean sprout soup, enriched with squid and plenty of bean sprouts for a refreshing and mildly spicy flavor. The ‘to-ryeom’ method, where the rice is infused with broth, combined with our homemade spicy paste (‘dadaegi’), makes this soup perfect for a hangover cure or a satisfying meal. From creating a clear, clean broth to perfectly blanching the squid and bean sprouts, and making the flavor-packed ‘dadaegi,’ follow our detailed recipe to create this deeply flavorful bean sprout soup right at home!
Soup Ingredients- Bean sprouts 680g
- Squid 2 medium-sized
- Broth 2L (use ingredients like anchovies, kelp, radish, shiitake mushroom stems)
- Salt 1 tsp (for blanching bean sprouts)
- Green onion 1 stalk
- Minced garlic 2 Tbsp
- Salted shrimp (saeujeot) 1 Tbsp
- Soup soy sauce (or ‘Yeon-du’ seasoning) 1 Tbsp
- Cheongyang chili pepper 1 (optional)
Spicy Paste (Dadaegi) Ingredients- Red chili powder (gochugaru) 3 Tbsp
- Salted shrimp (saeujeot) 1 Tbsp
- Minced garlic 1 Tbsp
- Red chili powder (gochugaru) 3 Tbsp
- Salted shrimp (saeujeot) 1 Tbsp
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the broth that will give our soup its deep and refreshing flavor. Place dried shrimp and shiitake mushroom stems in a mesh broth bag.
Step 2
Next, add the broth bag containing dried radish greens, anchovies, dried sand lance, and dried shrimp to a large pot. Pour in 2L of water and bring it to a rolling boil over high heat to create a flavorful broth. Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes to extract maximum flavor.
Step 3
Gently thaw the prepared squid. If using frozen squid, it’s best to place it in the refrigerator the day before to thaw slowly. If you’re short on time, you can also thaw it quickly by submerging it in cold water. Once thawed, rinse it thoroughly.
Step 4
After straining the flavorful broth, it’s time to blanch the bean sprouts in the clear liquid. Bring the broth back to a boil over high heat, add the bean sprouts, and a teaspoon of salt. Blanch them until they are crisp, which usually takes about 3-5 minutes. Avoid overcooking, as they can become mushy.
Step 5
Immediately after blanching, rinse the bean sprouts under cold running water to stop the cooking process and preserve their crisp texture. Leaving them hot will cause residual heat to soften them, so this step is crucial for achieving that satisfying crunch.
Step 6
Now, in the same broth used for the bean sprouts, lightly blanch the squid. Keep the heat on high and cook the squid for a short time, about 1-2 minutes, just until it starts to curl. Overcooking will make the squid tough.
Step 7
Just like the bean sprouts, rinse the blanched squid in cold water to cool it down. This helps maintain its firm, springy texture.
Step 8
Once cooled, dice the squid into bite-sized pieces, preferably in a small cube shape. Set the diced squid aside in the refrigerator to keep it chilled until serving.
Step 9
To the broth where the bean sprouts and squid were blanched, add 2 Tbsp of minced garlic, 1 Tbsp of salted shrimp (saeujeot), and 1 Tbsp of soup soy sauce (or ‘Yeon-du’). Bring this to a simmer. Initially, season it lightly, as you’ll adjust the final taste with the spicy paste later. You can also add the chopped green onion at this stage.
Step 10
In a hot pot or individual serving bowl, place a portion of cooked rice. Then, generously add the prepared bean sprouts on top. Feel free to adjust the amount of bean sprouts to your liking.
Step 11
Now, we’ll perform the ‘to-ryeom’ (broth immersion) technique. Ladle the hot broth over the rice and bean sprouts 3-4 times, allowing it to soak in, then drain some of the broth out before adding more. Repeat this process. This method gently loosens the rice grains, allowing them to absorb the rich broth flavor, and also warms the bean sprouts. Ensuring the rice grains separate and absorb the broth is key.
Step 12
After completing the ‘to-ryeom’ process, pour a generous amount of the simmering broth over the rice and bean sprouts in the bowl. A rich, hot broth is the foundation of this delicious soup.
Step 13
Arrange the chilled, diced squid on top of the soup. The chewy texture of the squid adds another delightful dimension to the dish.
Step 14
For those who enjoy a more spicy and savory kick, let’s make the ‘dadaegi’ (spicy paste). In a small bowl, combine 3 Tbsp of red chili powder (gochugaru), 1 Tbsp of salted shrimp (saeujeot), and 1 Tbsp of minced garlic. Mix well. The salted shrimp not only adds umami but also helps season the paste perfectly.
Step 15
Garnish the finished Jeonju-style bean sprout soup with chopped green onion and finely chopped Cheongyang chili pepper (optional). To achieve your preferred taste, add the prepared ‘dadaegi’ little by little, adjusting the seasoning to your liking. Enjoy this savory and mildly spicy Jeonju-style bean sprout soup, with its tender rice and fresh bean sprouts and squid, for a satisfying start to your day!
