Spicy and Refreshing Squid and Radish Soup
How to Make a Deliciously Spicy Squid and Radish Soup
Here’s how to make a hearty and flavorful Korean soup featuring tender squid and refreshing radish, seasoned for a delightful spicy kick. Perfect for a comforting meal!
Main Ingredients
- 1 squid, cleaned and prepared
- 200g Korean radish (daikon), about 1/4 of a small one
- 1/2 block firm tofu
- 1 stalk green onion
- 1 Korean chili pepper (optional, for heat)
- 1/2 red chili pepper (optional, for color)
- 1 liter (about 4 cups) water
- 2 soup stock cubes (or anchovy-kelp broth)
Seasoning
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
You can buy squid that’s already cleaned and prepared at most supermarkets, which makes things much easier. Nowadays, they even offer to peel off the skin for you upon request. Prepare one fresh squid for this recipe.
Step 2
Separate the squid’s body and tentacles. Slice the body into about 1cm thick rings, and cut the tentacles into bite-sized pieces. Keep in mind that squid shrinks when cooked, so cutting them slightly larger than you think is necessary will ensure they remain a good size after cooking.
Step 3
Slice the Korean radish into thin, uniform pieces, about 0.2cm thick. This ‘nabak’ style slicing allows the radish to soften nicely and infuse the soup with its refreshing sweetness.
Step 4
Cut the tofu into pieces roughly the same size as the radish. It’s best to cut the tofu slightly thicker than the radish so it holds its shape well during cooking.
Step 5
Slice the green onion diagonally into large pieces. This will help release its aromatic flavor into the soup.
Step 6
For a spicy kick, slice the Korean chili pepper diagonally. If you prefer less heat, feel free to omit this or substitute with a milder green chili pepper.
Step 7
For a touch of color, optionally slice the red chili pepper diagonally as well. It adds a nice visual appeal to the finished soup.
Step 8
In a pot, bring 1 liter of water to a boil and add 2 soup stock cubes. These cubes really enhance the depth of flavor, making it easy to achieve a delicious broth without extra steps. (Alternatively, you can use pre-made anchovy and kelp broth.)
Step 9
Once the broth is boiling, stir in 1 Tbsp gochugaru, 1/2 Tbsp gochujang, 1.5 Tbsp fish sauce, and 1 Tbsp cooking wine. Let it simmer briefly. While gochugaru alone provides spice, a little gochujang adds a wonderful depth and richness.
Step 10
When the seasoned broth is boiling, add the sliced radish first. Radish takes a bit longer to soften than squid, so cooking it first ensures it becomes tender and contributes its natural sweetness to the soup.
Step 11
Once the radish has become somewhat translucent and tender, add the prepared squid and 1 Tbsp of minced garlic.
Step 12
After the squid has cooked for a short while, add the cubed tofu and continue to simmer until everything is well combined and heated through.
Step 13
As the squid cooks, some foam may rise to the surface. Skim this foam off with a spoon. This step helps to keep the broth clear and enhances its refreshing taste.
Step 14
Finally, add the sliced green onion, Korean chili pepper, and red chili pepper. Simmer for just another minute or two to let the flavors meld. Avoid overcooking at this stage, as the vegetables can become too soft.
Step 15
Your delicious and invigorating Squid and Radish Soup is ready! This soup is perfectly spicy, refreshing, and deeply satisfying – you’ll want to eat it with every bowl of rice!