Tender & Chewy! Super Simple Boiled Squid with Refreshing Radish Soup
Mother-in-law’s Secret Recipe! Effortless Boiled Squid and Perfect Partner Radish Soup
Enjoy a delightful meal at home, not just for holidays, with this super simple boiled squid and radish soup, a secret passed down from my mother-in-law! With just 3 squid, a block of tofu, and fresh broccoli, you can whip up a hearty and delicious meal for about $15! This delicious boiled squid also makes for an excellent appetizer, perfect to enjoy with a cold beer. This recipe, born from my own kitchen during my newlywed days when my wallet was light and my cooking skills were modest, continues to bring happiness. Make this family-pleasing squid dish and radish soup today!
Main Ingredients
- 3 fresh squids
- 1 head of broccoli
- 1 block of soft tofu (for stew)
- Radish (size of one block of tofu)
- 5 ‘Ttaengcho’ (spicy Korean green chilies)
Seasoning & Accompaniments
- 1 Tbsp minced garlic (tablespoon size)
- 2 Tbsp ‘Chojang’ (spicy red pepper paste dipping sauce) (tablespoon size)
- 1 tsp fresh wasabi
- 2 tsp ‘Kkanari’ fish sauce
- 1 tsp sugar
- 1 Tbsp minced garlic (tablespoon size)
- 2 Tbsp ‘Chojang’ (spicy red pepper paste dipping sauce) (tablespoon size)
- 1 tsp fresh wasabi
- 2 tsp ‘Kkanari’ fish sauce
- 1 tsp sugar
Cooking Instructions
Step 1
First, prepare your ingredients: 3 fresh squids, 1 head of vibrant broccoli, 1 block of soft tofu, a good-sized piece of radish (about the size of a tofu block), 5 spicy ‘Ttaengcho’ chilies, and minced garlic to enhance the flavor. Having your ingredients ready is half the battle!
Step 2
Peel the radish and slice it thinly into three pieces. Cut the tofu block in half horizontally, then into four pieces. Finely mince the ‘Ttaengcho’ chilies for a spicy kick. Trim the tough stem from the broccoli and break it into bite-sized florets. To keep the broccoli crisp, blanch it in boiling salted water for about 30 seconds to 1 minute, then immediately rinse it under cold water.
Step 3
Now, let’s prepare the broth for boiling the squid. In a pot, add about 2.5 beer cups (approx. 350ml each) of water and bring it to a rolling boil. Carefully place the whole, cleaned squid into the boiling water and cook for just 1 to 2 minutes. Be careful not to overcook, as it can become tough! Immediately remove the squid and drain it thoroughly in a colander. Once drained, slice the squid body into bite-sized pieces (about 2-3 cm wide) and group the tentacles into pairs to be presented nicely with the body.
Step 4
Next, we’ll make the refreshing radish soup. You can use the same water used for boiling the squid to add an extra layer of flavor. Add the sliced radish to the squid-boiling water and bring it to a boil until the radish becomes translucent. Season the soup with ‘Kkanari’ fish sauce for a savory depth. Then, add the cubed tofu, 1 tablespoon of minced garlic, and the minced ‘Ttaengcho’ chilies. Let it simmer for another 2 to 3 minutes until the clear and refreshing radish soup is ready.
Step 5
Finally, let’s plate everything beautifully! Arrange one boiled squid and 3-4 blanched broccoli florets attractively on a plate. Serve the radish soup in a deep bowl, ensuring the tofu, radish, and chilies are visible. For the dipping sauce, mix a little fresh wasabi into the ‘Chojang’ according to your preference for an extra spicy kick that complements the squid’s flavor. Here you have a stunning boiled squid dish, a cooling radish soup, and a delicious dipping sauce – a perfect meal or a delightful accompaniment to your drinks!