Spicy Korean squid and radish soup
Simmer radish in a gochugaru broth first, then add cleaned squid and scallions for a light, peppery soup.
- Prep
- 15 min
- Cook
- 20 min
Scale the recipe
Ingredients
- cleaned raw squid body and tentacles weighed after thawing in the refrigerator, removing the innards, quill, eyes and beak and patting dry
- 200 g
- Korean radish (mu) peeled
- 150 g
- Scallions
- 20 g
- unsalted anchovy and kelp stock
- 4 C
Seasonings
- Korean chili flakes (gochugaru)
- 5 g
- Minced garlic
- 8 g
- Korean soup soy sauce (gukganjang)
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Clean the squid
Thaw frozen squid in the refrigerator. Remove the innards, quill, eyes and beak. Rinse the body and tentacles, pat dry and weigh 200 g.
-
Cut the squid into bite-sized pieces
Cut the body into pieces 4 cm long and 1.5 cm wide and the tentacles into similar bite-sized lengths. Wash the board, knife and hands before preparing the vegetables.
-
Prepare the radish and scallions
Cut radish 150 g into flat slices about 5 mm thick. Wash scallions 20 g and cut into 3–4 cm lengths.
-
Simmer the radish
Bring the stock 4 C, radish and gochugaru 5 g to a boil over medium-high heat. When bubbles rise, reduce to medium and cook for about 6 minutes until the edges of the radish turn translucent.
-
Add squid and garlic
Add the squid and minced garlic 8 g. When the broth returns to a boil, cook over medium heat until the squid turns white and the edges start to curl.
-
Check the squid temperature
Use a food thermometer in the thickest squid piece. Keep its center at or above 85°C for at least 1 minute.
-
Season and serve
Add Korean soup soy sauce 1 T and scallions, then simmer about 1 minute. Serve in bowls. Divide leftovers into shallow containers and refrigerate at 4°C or below within 2 hours, or within 1 hour if the room is above 32°C.
