Spicy and Refreshing Squid and Bean Sprout Soup
A Recipe for a Hearty and Flavorful Squid and Bean Sprout Soup
Here’s a recipe for a spicy squid and bean sprout soup that will truly refresh you! It’s perfect for settling your stomach after a late night or as a delightful side dish for any meal.
Main Ingredients- 2 squid, cleaned
- 300g bean sprouts
- 300g Korean radish (mu)
- 1/2 large green onion (scallion)
- 1/2 onion
- 2 Korean green chili peppers (cheongyang pepper)
- 2L water
Seasoning- 3 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp anchovy extract (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 4 Tbsp red chili powder (gochugaru)
- Salt to taste
- 3 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp anchovy extract (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 4 Tbsp red chili powder (gochugaru)
- Salt to taste
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the onion thinly into strips. Chop the green onion and Korean green chili peppers diagonally into bite-sized pieces to add aromatic freshness and a touch of spice.
Step 2
Cut the Korean radish into thin, bite-sized pieces, similar to half-moons or rectangles. Avoid making them too thick, as thinner slices will allow the radish to release its natural sweetness and contribute to a clearer broth.
Step 3
Thoroughly clean the squid by removing the innards and backbone. A great tip for a cleaner taste and texture is to rub the squid with coarse salt or flour and rinse it well. Once cleaned, cut the squid into bite-sized pieces for easy eating.
Step 4
Rinse the bean sprouts under cold running water, gently agitating them to remove any dirt or debris. Drain them thoroughly in a colander to prevent the soup from becoming cloudy.
Step 5
Now, let’s start cooking the soup. Pour 2L of water into a pot. Add 3 tablespoons of soup soy sauce and 3 tablespoons of anchovy extract to build the foundational flavor. Then, add the sliced Korean radish and bring the mixture to a rolling boil over high heat.
Step 6
Once the water is boiling, reduce the heat to medium. Add 1 tablespoon of minced garlic and 4 tablespoons of red chili powder. Also, add the sliced onion. Let this simmer for about 5 minutes, allowing the radish to become completely tender and translucent. This step is crucial for extracting the savory sweetness from the radish and infusing the broth with a pleasant spiciness.
Step 7
Feel free to adjust the amount of red chili powder according to your preference for spiciness. If you enjoy a bolder, spicier flavor, you can certainly add a bit more.
Step 8
When the radish is sufficiently cooked, add the prepared bean sprouts and squid to the pot. Be careful not to overcook them, as they can become tough. Boil for about 2 more minutes, just until the bean sprouts have wilted slightly and the squid turns opaque.
Step 9
Taste the soup and adjust the seasoning with salt as needed. It’s important to season to your personal preference. Add salt gradually to ensure you achieve the perfect balance without making the broth too salty.
Step 10
Finally, add the chopped green onions and Korean green chili peppers. Let it simmer for just another moment to meld the flavors. Your delicious squid and bean sprout soup is ready! The fresh aroma of the green vegetables combined with the spicy kick will make this a truly satisfying soup. Enjoy it while it’s hot!
