Main ingredients 🥩
squidradishgreen chilired chilidried anchovy stockbeef bouillon powderanchovy saucegarlicsoy saucered pepper powder
Okjubu's Squid and Radish Soup
A bold, spicy, and refreshing squid and radish soup with thick-cut radish simmered for maximum sweetness and coolness
🙋 Recommended for
- ⭐ Those seeking a refreshing and spicy soup to clear the palate
- ⭐ Fans of the satisfying chewiness of squid paired with the soft, sweet taste of radish
Ingredients needed 🛒2 servings
- squid 1 whole
- radish 1/4 piece
- green chili 1
- red chili 1
- dried anchovy stock 750ml
- coarse salt a pinch
- beef bouillon powder 1/3 tablespoon
- anchovy sauce 1 tablespoon
- minced garlic 1 tablespoon
- soy sauce 2 tablespoons
- red pepper powder 2 tablespoons
Recipe 🍳
- Rub the squid with coarse salt and scrub vigorously to remove impurities, then rinse thoroughly and cut into bite-sized pieces.
- Slice the radish slightly thickly so that the broth can fully extract its flavor.
- Pour 750ml of dried anchovy stock into a pot, then add the sliced radish.
- Add beef bouillon powder 1/3 tablespoon, anchovy sauce 1 tablespoon, minced garlic 1 tablespoon, soy sauce 2 tablespoons, and red pepper powder 2 tablespoons in sequence to season the broth.
- Add the thinly sliced green and red chilies, then simmer over low heat until the radish becomes transparent and soft.
- Once the radish is fully cooked, add the prepared squid and cook just briefly until the squid is tender but still firm—do not overcook.
- Rub squid with salt, scrub, rinse, and set aside.
- Cut radish thickly and add to the stock.
- Season the broth with bouillon powder, sauce, garlic, soy sauce, and red pepper powder.
- Add green and red chilies and simmer slowly until radish is fully tender.
- Finally, add squid and gently cook for a short time.
Cooking tips 💡
- Cut the radish a bit thicker rather than thin—it should be simmered slowly over gentle heat to deeply infuse the broth with radish’s natural sweetness and refreshment.
- Squid becomes tough if overcooked, so always add it only at the final stage after the radish is completely done.
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