Baek Jong-won's Squid and Radish Soup

Cooking tips 💡

• The squid skin releases a refreshing and deep umami flavor into the broth, so it's recommended to cook it with the skin on.
• Too much perilla oil can make the soup greasy. Use exactly 1 tablespoon (based on a tablespoon for rice) for stir-frying.
• The foam that rises to the surface during boiling contains a lot of umami. Don't skim it all off initially. Lightly skim off any remaining foam just before serving for an even tastier soup.
• A small amount of ginger removes the characteristic fishy smell of squid and elevates the soup's flavor to a more refined level.

Recommended for 🙋

• ⭐Those who want a deep, savory, yet refreshingly clear soup that soothes the soul.
• ⭐Those who want to try making a Squid and Radish Soup with a special umami flavor, enhanced by perilla oil and ginger.
• ⭐Those looking for a simple yet satisfying hangover dish to help them recover after drinking.