Spicy and Refreshing Squid and Radish Soup
How to Make a Delicious Squid and Radish Soup: Spicy, Refreshing, and Perfect for Hangover Relief!
Introducing a recipe for Squid and Radish Soup that is clean, refreshing, and wonderfully spicy. Squid is a low-fat, high-protein seafood rich in taurine, which helps block neutral fats and is good for liver function. It can be prepared in various ways like braised, stir-fried, or in soup. Today, we’ll guide you step-by-step through making a spicy Squid and Radish Soup, enhanced with the refreshing taste of daikon radish. It’s a simple yet flavorful dish perfect for any meal.
Main Ingredients- 1 Squid (approx. 250g)
- 2 Tbsp Flour (for cleaning squid)
- 1/4 Daikon Radish (approx. 200g)
- 1L Anchovy-Kelp Broth
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Fish Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 stalk Scallion
- 1 Korean Green Chili Pepper
- 1 Red Chili Pepper
- Pinch of Salt
Cooking Instructions
Step 1
Start by preparing the cleaned squid. In a bowl, combine the squid with 2 tablespoons of flour. Gently rub them together with your hands. Flour helps to absorb any sliminess, ensuring the squid is thoroughly cleaned.
Step 2
If you prefer a softer texture, you can peel the squid’s skin. (Optional) Slice the squid body into bite-sized pieces and prepare the tentacles.
Step 3
Prepare the daikon radish, which adds a refreshing flavor to the soup. Slice 1/4 of a daikon radish into thin, half-moon shapes (about 0.5cm thick). Slicing them not too thinly will help maintain a pleasant crunchiness after cooking.
Step 4
Slice the scallions, Korean green chili pepper, and red chili pepper diagonally. These will add color, aroma, and a spicy kick to the soup. The green chilies will make the broth extra piquant and delicious.
Step 5
Let’s make the anchovy-kelp broth for added umami. In a pot, add 1 liter of water, about 10 dried anchovies (for broth), and a piece of dried kelp. Bring to a boil. Once boiling, remove the kelp immediately, and continue to boil the anchovies for about 5 more minutes over medium heat. Boiling kelp for too long can release a gummy substance that makes the broth cloudy and affects its taste, so removing it promptly after boiling is key. If making broth from scratch is inconvenient, you can use about 2 broth cubes for a quick and flavorful base.
Step 6
After removing all the anchovies, add the sliced daikon radish to the clear broth and cook until the radish becomes translucent over medium heat. Once the radish is tender, add 1/2 tablespoon of minced garlic.
Step 7
Now it’s time to add the squid. To prevent the squid from becoming tough, it’s best to add it after the radish has cooked for a while. Add the squid and simmer briefly.
Step 8
As the soup simmers, skim off any foam that rises to the surface. This will help create a cleaner and clearer broth.
Step 9
Add 2 tablespoons of gochugaru (Korean chili flakes) to give the soup a spicy kick. Stir well to dissolve.
Step 10
Now, let’s season the soup. Add 1 tablespoon of guk-ganjang (Korean soup soy sauce) and 1 tablespoon of fish sauce to enhance the flavor and saltiness. Using fish sauce adds a deeper, richer taste to the broth.
Step 11
Finally, add the sliced chili peppers and scallions and simmer for another moment. Your spicy and refreshing Squid and Radish Soup is ready! If you enjoy more heat, feel free to add more green chilies. While the guk-ganjang and fish sauce provided enough saltiness for me, you can add a pinch of salt at the end if needed. The refreshing taste from the radish combined with the savory squid creates a wonderfully balanced soup that’s perfect for a hearty meal with rice or as a hangover remedy. This is a simple yet delicious soup that anyone can easily make. When you’re craving a warm bowl of soup, whip this up quickly and enjoy!
