Refreshing and Spicy Squid and Radish Soup
Perfect for a Sore Throat! Super Simple Hangover Squid and Radish Soup Recipe
When your throat feels dry and irritated, a refreshing and spicy squid and radish soup is just what you need! This recipe uses fresh, locally sourced squid to create a delicious hangover soup that anyone can easily make. Enjoy the clear and deep broth flavor!
Main Ingredients- 1 squid (cleaned)
- 1/4 Korean radish (about 200g)
- 1/3 block firm tofu (about 100g)
- A small amount of green onion (about 1/4 stalk)
- 1 Tbsp soju (or cheongju/rice wine)
Broth Seasoning Ingredients- 1 piece dried kelp (approx. 10x10cm)
- 5-6 dried anchovies (for broth)
- 2-3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce
- 1 Tbsp fish sauce (anchovy or tuna)
- 1 tsp salt (or to taste)
- 1 piece dried kelp (approx. 10x10cm)
- 5-6 dried anchovies (for broth)
- 2-3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce
- 1 Tbsp fish sauce (anchovy or tuna)
- 1 tsp salt (or to taste)
Cooking Instructions
Step 1
Prepare the cleaned squid by removing the ink sac and backbone. Slice it into bite-sized pieces, about 1.5cm wide. Toss the sliced squid with 1 Tbsp of soju (or cheongju) and let it sit for a moment to remove any fishy odor. Gently pat dry before using.
Step 2
Wash the green onion and slice it diagonally into about 0.5cm thick pieces. This preparation adds a nice visual appeal and enhances the flavor profile when added towards the end of cooking.
Step 3
In a pot, add about 1.5L of water, dried kelp, and anchovies to make the broth. Once the water boils, remove the kelp. Let the anchovies simmer for another 5 minutes, then remove them. (If you’re short on time, you can add the sliced radish to the broth while it’s simmering with the anchovies to save cooking time.)
Step 4
Prepare the seasoning paste (dadaegi) for the broth. In a small bowl, combine minced garlic, soup soy sauce, and fish sauce, and mix well.
Step 5
Add 2-3 Tbsp of gochugaru to the seasoning paste from step 3 and mix until it forms a thick paste. Adjust the amount of gochugaru to your preference. (If using spicy gochugaru, start with 2 Tbsp.) Making the seasoning paste beforehand prevents the gochugaru from clumping or floating on the surface, ensuring a clean and spicy broth.
Step 6
Add the sliced radish to the anchovy broth and bring it to a boil. Once the radish becomes translucent and starts to soften, add about 2/3 of the prepared seasoning paste and cook together. The remaining seasoning will be used later to adjust the taste. Once the broth is boiling vigorously and the radish is partially cooked (about 5 minutes), add the prepared squid.
Step 7
As the squid cooks, it will release its savory flavor into the broth. Be careful not to overcook the squid, as it can become tough. Simmer for no more than about 10 minutes after adding it, until the squid is plump and cooked through.
Step 8
When the squid is almost done (after about 2-3 minutes), add the diced tofu. Rinsing the tofu under cold water and draining it beforehand can help make the broth clearer and cleaner. Let the tofu simmer gently for a short while.
Step 9
Finally, add the sliced green onions. Cover the pot and let it simmer for about 1 more minute until the delicious squid and radish soup is ready. The green onions will infuse their fresh aroma into the soup.
Step 10
This recipe focuses on a clean broth flavor, so sesame oil is omitted. If you prefer a spicier kick for hangover relief, feel free to add 1 chopped chili pepper (like a jalapeño or Korean green chili) and simmer. Taste the soup and adjust the seasoning with salt if needed.
