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Spicy and Refreshing Squid and Radish Soup





Spicy and Refreshing Squid and Radish Soup

How to Easily Make a Delicious Squid and Radish Soup

This squid soup uses simple ingredients but boasts an exceptionally refreshing and savory flavor. We’ll show you how to make it easily without preparing a separate broth, using a stock bag. It’s a wonderfully comforting and tasty meal for any occasion.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Seafood
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients
  • 2 medium-sized squid, cleaned
  • 250g daikon radish (about 1/4 of a medium radish)
  • 800-1000ml water (about 4-5 cups)
  • 1 stalk green onion
  • 1 red chili pepper

Seasoning (using a standard Korean soup spoon)
  • 2 Tbsp gochugaru (Korean chili powder)
  • 1 Tbsp soup soy sauce (guk-ganjang)
  • 1 Tbsp fish sauce for soup base (chamchi-aek)
  • 1 Tbsp minced garlic
  • 1 Tbsp anchovy or sand lance sauce (aekjeot)
  • Pinch of black pepper
  • Pinch of salt

Cooking Instructions

Step 1

Rinse the cleaned squid thoroughly. It’s beneficial to keep the skin on as it’s nutritious. Score the squid in a crosshatch pattern, making pieces easy to scoop with a spoon. This scoring helps the seasoning penetrate better, enhancing the flavor.

Step 2

Slice the daikon radish into thick, bite-sized pieces (about 0.5cm thick). Slicing them slightly thicker helps maintain a pleasant texture after cooking. Slice the green onion and red chili pepper diagonally for added aroma and color.

Step 3

Pour 800-1000ml of water into a pot. Add the sliced radish and a stock bag. Stir in 1 Tbsp gochugaru, 1 Tbsp soup soy sauce, and 1 Tbsp chamchi-aek. Bring to a boil over medium heat and simmer for 5 minutes until the radish becomes slightly translucent. This step allows the radish and stock bag to release their refreshing flavors.

Step 4

After 5 minutes, remove the stock bag. Add the prepared squid to the pot. Then, add 1 Tbsp aekjeot, 1 Tbsp minced garlic, and the remaining 1 Tbsp gochugaru. Simmer for about 2 more minutes. Avoid overcooking the squid, as it can become tough. A short cooking time ensures a tender texture.

Step 5

Finally, add the diagonally sliced green onion and red chili pepper, and cook for about 1 more minute. Taste the soup and adjust seasoning with salt if needed. A final sprinkle of black pepper completes this deliciously spicy and refreshing squid and radish soup!

Step 6

Skim off any foam that rises to the surface during cooking for a cleaner broth. To enhance the savory flavor and remove any fishiness from the squid, it’s recommended to cook the soup with the lid off throughout the process.

Step 7

To achieve a deeper and more complex flavor, consider combining different seasonings rather than relying on just one. A blend of soup soy sauce, fish sauce, and chamchi-aek can create a richer taste profile. Experimenting with these combinations will elevate your soup.

Step 8

This squid and radish soup is perfect for busy days. If you prep the ingredients the night before by slicing them, you can have this delicious soup ready in just 10 minutes! It’s a fantastic recipe that offers great taste and nutrition with minimal effort.



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