Rich and Spicy Squid and Pollock Soup (Hae-mul Tang)
Spicy Squid and Pollock Stew
Got a great deal on frozen squid at the supermarket, but your family isn’t too fond of it? Don’t let that deter you! This recipe uses freshly prepared squid, a delicacy in Korean cuisine, combined with flaky pollock (basa) to create a truly satisfying seafood stew. The broth is both spicy and refreshingly savory, making it a perfect companion to rice. We’ll add chilies for a kick, plenty of scallions for aroma, and daikon radish for a subtle sweetness and crisp texture. The initial prep of cleaning the squid might seem daunting, but the delicious reward is well worth the effort! This dish is elevated even further by your son’s request to add pollock, making it a hearty and comforting meal for the whole family. Enjoy the rich flavors that come from simmering these wonderful ingredients together.
Main Ingredients- 2 Squids (cleaned)
- 200g Pollock fillet (Basa)
- 300g Daikon radish (sliced thinly)
- 2 Scallions (sliced diagonally)
- 1-2 Chili peppers (finely chopped, e.g., red or green chilies)
Cooking Instructions
Step 1
First, clean the squid thoroughly and cut it into bite-sized pieces. Slice the scallions diagonally and finely chop the chili peppers. Slice the daikon radish into thin, half-moon shapes. (Tip: To prevent the squid from becoming tough, add it towards the end of cooking.)
Step 2
In a pot, heat 2 tablespoons of grapeseed oil over medium-low heat. Add 2.5 tablespoons of gochugaru and stir constantly to toast the chili flakes without burning them. This step is crucial for developing a deep, rich flavor in the broth. Continue stirring until fragrant.
Step 3
Once the gochugaru is fragrant, add the sliced daikon radish to the pot. Stir-fry together with the chili oil for about 2-3 minutes, allowing the radish to absorb the flavors and soften slightly.
Step 4
Pour in 1.3 liters of water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, or until the daikon radish becomes translucent and tender. This process extracts a savory base for the soup.
Step 5
When the daikon radish is well-cooked, stir in 1.5 tablespoons of soy sauce for soup and 1/2 tablespoon of fish sauce to enhance the umami.
Step 6
Add 1 tablespoon of minced garlic and the chopped chili peppers for a spicy kick. Adjust the amount of chili peppers to your preference.
Step 7
Now, add the prepared squid and pollock (basa) to the pot. Cook for about 3-4 minutes, just until the pollock is cooked through and the squid is tender. Avoid overcooking the squid.
Step 8
Taste the broth and adjust the seasoning with salt if necessary. Be careful not to make it too salty. (Optional step).
Step 9
Finally, add the diagonally sliced scallions and simmer for another minute until the scallions are wilted. Your delicious Squid and Pollock Seafood Stew is now ready to be enjoyed with a hot bowl of rice!
