Refreshing and Spicy Squid and Bean Sprout Soup
Soothe Your Stomach with Spicy Squid Soup After Rich Holiday Meals
Feeling tired of the same old stews like soybean paste or kimchi jjigae? This squid soup offers a refreshing change! We’re using a large, plump squid and crisp bean sprouts for a wonderfully clear and invigorating broth. With the holidays approaching, when rich foods are abundant, this spicy squid and bean sprout soup is the perfect way to reset your palate and feel refreshed. Even without radishes for kimchi, this soup is incredibly flavorful. Give it a try!
Main Ingredients- 1 squid (cleaned)
- 2 handfuls bean sprouts (approx. 200g)
- 1/2 onion
- 1 Korean green chili pepper
- 1 red chili pepper
- 1/2 stalk green onion
- 2 Tbsp red pepper powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy)
- 2 Tbsp soup soy sauce (guk-ganjang)
- Salt (to taste)
- 5-6 cups anchovy broth (approx. 1-1.2L)
Cooking Instructions
Step 1
First, thoroughly clean the squid by peeling off the skin and removing the insides. Rinse it under cold running water. Making diagonal scores on the squid’s body will help it absorb the seasonings better and make it more tender.
Step 2
Rinse the bean sprouts under cold water and drain. Slice the onion thinly. Slice the Korean green chili pepper and red chili pepper diagonally. Slice the green onion diagonally as well. Adjust the amount of green chili pepper if you prefer a spicier soup.
Step 3
In a pot, add 5-6 cups of anchovy broth and bring it to a boil over high heat. If you don’t have anchovy broth, you can use a commercial broth pack or make your own by boiling water with dried anchovies and kelp.
Step 4
Once the broth is boiling, add 2 Tbsp of red pepper powder, 1 Tbsp of minced garlic, and 1 Tbsp of fish sauce. Stir well to dissolve the powders and ensure they are evenly distributed.
Step 5
Add all the prepared squid to the pot once the seasonings are dissolved. Squid can become tough if overcooked, so it’s best to cook it briefly to maintain a tender texture.
Step 6
When the squid is partially cooked, add the rinsed bean sprouts and sliced onion. Cook them together. Be careful not to overcook the bean sprouts, as they should remain slightly crisp.
Step 7
Skim off any foam that rises to the surface while the soup is boiling. This will result in a clearer and cleaner-tasting broth.
Step 8
Add 2 Tbsp of soup soy sauce. Taste the soup and adjust the seasoning with salt as needed. Using both soup soy sauce and salt will enhance the depth of flavor.
Step 9
Finally, add the diagonally sliced green onion, red chili pepper, and Korean green chili pepper. Bring the soup to a rolling boil for a final time, and your refreshing and spicy squid and bean sprout soup is ready! Enjoy it hot for an incredibly soothing and revitalizing experience.
