Spicy and Refreshing Squid and Radish Soup
Spicy Squid and Radish Soup with Savory Seafood Flavor
This Squid and Radish Soup is delightfully clean, refreshing, and slightly spicy. It’s a perfect dish to warm you up or cool you down, offering a wonderful balance of flavors.
Main Ingredients
- 200g Korean radish (mu), thinly sliced
- 1 stalk green onion (daepa), diagonally sliced
- 2 squids, cleaned and sliced into 1cm strips
- 1 sheet dried kelp (dashima), small size
- 10 dried anchovies for broth (gukmul-yong myeolchi)
- 1 red chili pepper (cheongyang gochu), finely chopped
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Slice the 200g of Korean radish thinly. Cut the green onion diagonally and finely chop the red chili pepper. Clean and prepare the 2 squids, then slice them into 1cm wide strips. For the broth, have a small sheet of dried kelp and about 10 dried anchovies ready.
For the seasoning, measure out 1 Tbsp of red chili powder, 1 Tbsp of soy sauce for soup, and 1/2 Tbsp of minced garlic. Have a pinch of salt and black pepper on hand for final seasoning.
Step 2
Create a flavorful broth. In a pot, combine 3.5 cups of cold water with the dried kelp and dried anchovies. Bring to a boil over high heat. Once boiling, remove the kelp to prevent bitterness. Reduce the heat to medium-low and simmer for about 10 minutes to extract a savory and refreshing broth. Remove the anchovies and reserve the broth.
Step 3
Prepare the vegetables for cooking. Slice the radish thinly so it cooks tenderly in the soup. Slice the green onion diagonally to add a fresh aroma. Finely chop the red chili pepper to bring a pleasant heat to the soup.
Step 4
Clean and slice the squid. Cut the 2 squids in half lengthwise and then slice them into 1cm wide strips. For a cleaner texture, you can remove the thin outer membrane. Tip: Gently rub the squid with a little salt to help remove the skin more easily, then rinse thoroughly.
Step 5
Cook the radish in the broth. Add the sliced radish to the anchovy-kelp broth and bring to a simmer over medium heat. Cook for about 5 minutes until the radish becomes translucent. This step allows the radish to absorb the broth’s flavor and soften.
Step 6
Add the squid and seasonings. Once the radish is translucent, add the prepared squid, 1 Tbsp red chili powder, 1 Tbsp soy sauce for soup, and 1/2 Tbsp minced garlic. Simmer for about 3 minutes. Be careful not to overcook the squid, as it can become tough.
Step 7
Adjust the seasoning. When the radish is fully translucent, add the diagonally sliced green onion. Season with salt and pepper to your taste. You can add more soy sauce for soup if you prefer a deeper flavor, or more salt to achieve the perfect balance.
Step 8
Add chili and finish cooking. Finally, add the finely chopped red chili pepper and let the soup simmer for another moment to infuse the spicy flavor. The squid should be cooked just through, so avoid prolonged boiling to maintain its tender texture. A quick simmer is all that’s needed at this stage.
Step 9
Serve the finished soup. Ladle the hot, refreshing Squid and Radish Soup into bowls. Enjoy this delightful soup, characterized by its clear, invigorating broth, tender squid, and pleasantly soft radish. It makes a satisfying meal, especially when served with rice.
Step 10
Spicy Squid and Radish Soup
