Spicy and Refreshing Squid and Radish Soup
Super Simple, Refreshing & Spicy! Squid and Radish Soup Recipe
I received a generous amount of frozen squid tentacles and decided to make various dishes, including this soup! This recipe will guide you through making a wonderfully refreshing and slightly spicy soup that’s perfect for a cold day or when you need a flavorful meal.
Main Ingredients- Frozen squid 500g (if using tentacles)
- Korean radish (Mu) 1/2 medium (approx. 300-400g)
- Green onion 1 handful (mostly white parts)
- Minced garlic 1 Tbsp
Seasoning & Broth- Gochugaru (Korean chili flakes) 5 Tbsp (adjust to taste)
- Soup soy sauce (Gukganjang) 4 Tbsp
- Flower salt 1/2 Tbsp (adjust to taste)
- Water 1.5L (approx. 8 cups)
- Crab broth powder 1 Tbsp (optional, for extra umami!)
- Gochugaru (Korean chili flakes) 5 Tbsp (adjust to taste)
- Soup soy sauce (Gukganjang) 4 Tbsp
- Flower salt 1/2 Tbsp (adjust to taste)
- Water 1.5L (approx. 8 cups)
- Crab broth powder 1 Tbsp (optional, for extra umami!)
Cooking Instructions
Step 1
First, pour 1.5 liters of water into a pot. Slice half a Korean radish (about 300-400g) into bite-sized pieces (about 2-3cm thick slices) and add it to the pot. Using plenty of radish will make the broth more refreshing and slightly sweet. Let this simmer for about 10 minutes to pre-cook the radish. We’ll be using the natural refreshing flavor from the radish itself, without making a separate broth.
Step 2
Once the radish is partially cooked, add a handful of chopped green onions (mostly the white parts) and 1 Tbsp of minced garlic. Bring to a rolling boil over high heat. If you have any leftover onion scraps in your fridge, feel free to add them at this stage for a richer broth flavor. (Optional)
Step 3
To give the soup its pleasant spiciness, add 5 Tbsp of gochugaru (Korean chili flakes) and 4 Tbsp of soup soy sauce for a savory depth. If you prefer a spicier kick, you can add an extra 1-2 Tbsp of gochugaru. Stir well to let the soup develop its vibrant red color.
Step 4
Here’s a secret ingredient for extra deliciousness: crab broth powder! It helps save time while creating a deeply savory and refreshing broth. Adding 1 Tbsp significantly enhances the soup’s flavor. (Note: You can omit this if you don’t have crab broth powder. Using anchovy and kelp broth is also a good alternative.)
Step 5
Now it’s time to add the star ingredient: squid. I’m using frozen giant squid tentacles, about 500g from a 1kg package. Squid shrinks when cooked, so don’t be afraid to use a generous amount. You’ll still have plenty of squid to enjoy in each serving. This is the portion I used.
Step 6
Add the squid to the pot and continue to boil vigorously over high heat for another 10 minutes. Be careful not to overcook the squid, as it can become tough. Aim for just the right amount of cooking time.
Step 7
Finally, it’s time to season the soup to perfection. It might taste a little bland at first, so add 1/2 Tbsp of flower salt and adjust to your liking. For me, this amount was just right. The longer you simmer, the softer the radish will become, and the more the refreshing essence of the squid will infuse into the broth, creating an incredibly delicious soup. Chef’s Tip: Adding a few dumplings (like mandu) and cooking them in the soup is also a wonderfully tasty option!