Kim Dae-seok's Squid and Radish Soup

• squid 1 whole
• radish 300g
• green onion 1/2 bunch
• green chili 1 piece
• red chili 1 piece
• soy sauce 2 tablespoons (for pickling)
• dried anchovies handful (for broth)
• dried kelp 15g
• salted shrimp liquid 1 tablespoon
• minced garlic 1 tablespoon
• mirin 1 tablespoon
• gochugaru 1/2 tablespoon
• water 1.5L
• salt a pinch

Recipe 🍳

Cooking tips 💡

• Pre-pickling radish in soy sauce allows better flavor absorption and prevents mushiness during cooking, resulting in superior texture.
• Microwaving dried anchovies for 30 seconds before use removes fishy odor cleanly along with excess moisture.
• Avoid overcooking squid, as it turns tough. Add it only when radish is halfway cooked and simmer gently for tenderness.

Recommended for 🙋

• ⭐Those craving a refreshing, warm soup on chilly mornings and evenings.
• ⭐People who want a radish soup where radishes stay firm and chewy, not crumbling like in restaurant versions.
• ⭐Anyone seeking a warm, refreshing soup with the crispness of squid and the spicy kick of green chili.