AI-generated imageSpicy Korean Squid and Radish Soup (4 Servings)
A Korean home-style soup of squid, thinly cut radish and anchovy-kelp broth.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Slice cleaned squid bodies into 1 cm strips and tentacles into bite-sized pieces. Separate raw-seafood utensils.
- 02
Thinly slice radish, and cut scallion and chilies diagonally.
- 03
Boil 1 L anchovy-kelp stock with radish until radish becomes translucent and starts to soften.
- 04
Add squid, garlic and chilies and optional gochugaru; skim off surface foam.
- 05
Simmer around 5 minutes, until squid is opaque and firm; if possible, check the center reaches 63°C.
- 06
Add scallion and briefly boil again. Taste before adding salt gradually; serve hot.
Helpful source links
Before you cook
Keep raw squid refrigerated and prevent cross-contamination. Cook until opaque and firm, ideally 63°C internal. Anchovy stock contains fish. Refrigerate leftovers within 2 hours and reheat thoroughly.
Allergens: 오징어(SQUID: 연체동물), 생선(FISH: 멸치육수), 시판 육수 성분표에 따라 대두·밀·갑각류 가능
Image & source credits
AI-generated image.
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