Spicy and Refreshing Dried Squid and Radish Soup
How to Make Dried Squid and Radish Soup (Spicy Version with Semi-Dried Squid)
This is a hearty and spicy radish soup made with semi-dried squid, offering a deeper, richer umami flavor compared to using fresh or frozen squid. The measurements are based on a standard Korean soup spoon (큰술). This recipe provides detailed, easy-to-follow instructions perfect for beginners. It’s a comforting dish that will warm you up on chilly days!
Main Ingredients- 2 semi-dried squids (approx. 238g)
- 118g Korean radish (mu)
- 83g onion
- 12g green onion (scallion)
- 1 cheongyang chili pepper (approx. 12g)
- 0.8 Tbsp minced garlic
- 800ml anchovy-kelp broth
Seasonings- 0.4 Tbsp gochujang (Korean chili paste)
- 0.8 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp guk-ganjang (soup soy sauce)
- 1.5 Tbsp fish sauce (e.g., anchovy or sand lance)
Anchovy-Kelp Broth Ingredients- 1 liter water
- 1 anchovy-kelp broth sachet (approx. 15g)
- 0.4 Tbsp gochujang (Korean chili paste)
- 0.8 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp guk-ganjang (soup soy sauce)
- 1.5 Tbsp fish sauce (e.g., anchovy or sand lance)
Anchovy-Kelp Broth Ingredients- 1 liter water
- 1 anchovy-kelp broth sachet (approx. 15g)
Cooking Instructions
Step 1
In a deep pot, add 1 liter of water and 1 anchovy-kelp broth sachet. Bring to a boil over high heat. Once boiling, reduce the heat to medium or medium-low and simmer for about 8 minutes to extract the flavors. Simmering over medium heat prevents a fishy or unpleasant taste that can occur from boiling too vigorously.
Step 2
For the semi-dried squid, grasp the hard quill inside the body and pull it out completely. Rinse the squid 2-3 times under running water. Slice the body into approximately 1.2cm thick pieces. Cut the tentacles into 1-2 segments depending on their length. (Tip: If using fresh or thawed squid, scoring the body in a crisscross pattern will make the soup look more appealing.)
Step 3
Slice the Korean radish into thin, half-moon shapes (about 3mm thick). Thinly slice the onion into strips (about 3mm thick).
Step 4
Thinly slice the cheongyang chili pepper diagonally. Finely chop the green onion. Prepare 0.8 Tbsp of minced garlic.
Step 5
After the broth has simmered, remove the anchovy-kelp sachet. Bring the broth back to a boil over high heat.
Step 6
Once the broth is boiling, add the sliced radish and onion. Stir in 0.4 Tbsp of gochujang. (Tip: Adding too much gochujang can make the soup taste heavy; use a small amount to add depth without overpowering the flavor.)
Step 7
Add 0.8 Tbsp of gochugaru for a spicy kick.
Step 8
Add 1 Tbsp of guk-ganjang for added savory flavor.
Step 9
Add 1.5 Tbsp of fish sauce (like anchovy or sand lance sauce) to enhance the umami. Stir well to combine all seasonings. Once the soup returns to a boil, reduce the heat to medium and simmer for about 3 minutes, allowing the radish to cook and release its refreshing flavor.
Step 10
Add the prepared semi-dried squid to the pot and gently stir.
Step 11
When the soup re-boils after adding the squid, reduce the heat to medium and continue to cook for about 2 minutes. Skim off any foam that rises to the surface with a spoon for a clearer broth. (Tip: Taste the soup and adjust seasoning with more guk-ganjang or fish sauce if needed to suit your preference.)
Step 12
Finally, add the chopped green onion, minced garlic, and diagonally sliced cheongyang chili pepper. Stir briefly to combine.
Step 13
Simmer for another moment, and your spicy and refreshing semi-dried squid and radish soup is ready! Enjoy this delicious soup with a bowl of hot rice.
