How to make spicy squid radish soup (Squid radish soup)
It reminds me of cool soup, so it's squid radish soup that was prepared and frozen in the freezer. I wanted to eat it more spicy, so I put in 1 Cheongyang pepper, and the soup was cool and spicy, so I ate it deliciously at dinner. (Big drink: rice spoon measurement)
2 serving
Within 20 minutes
써지니
Ingredients
  • Squid
    200g
  • Radish
    166g
  • Scallions
    15g
  • Cheongyang red pepper
    8g
  • chili
    11g
  • crushed garlic
    0.7TS
  • onion
    35g
  • eggs in full bloom
    2ea
  • Water
    800ml
  • red pepper paste
    0.5TS
  • Red pepper powder
    0.8TS
  • Korean style soy sauce
    1TS
  • Fish sauce with sand lance extract
    1TS
Cooking Steps
STEP 1/11
Cut the body of the frozen squid in half long, cut it into about 1cm thick, and cut the legs into 2-3 pieces depending on the length.
Cut radish into 2mm thick pieces.
STEP 2/11
Prepare one Cheongyang chili and one red chili pepper by cutting it diagonally, and prepare 35g onions by slicing them.
Prepare 0.7 tablespoons of minced garlic and 2 coin broth and cut the chives into 2cm lengths. (Personally, I used frozen chives because I didn't have chives.)
STEP 3/11
Put half a tablespoon of radish and red pepper paste in a pot and toss over medium-low heat to coat the radish with red pepper paste color.
STEP 4/11
Reduce the gas heat to low, add 0.8 tablespoons of red pepper powder, and toss.(Stir-fry on low heat)
STEP 5/11
Add 800ml of water and 2 coin broth and heat it over high heat.
STEP 6/11
Add 1 tablespoon of soy sauce and 1 tablespoon of sand lance extract and toss.
STEP 7/11
As the soup boils, remove the foam that rises with a spoon.
STEP 8/11
Add squid, onion, cheongyang pepper, and red pepper and toss.
STEP 9/11
When the soup boils up, boil it over medium heat for about 1 minute, and then remove the foam once more.
STEP 10/11
After 1 minute, add green onions and 0.7 tablespoons of minced garlic and toss.
STEP 11/11
Lastly, if you boil a little bit of squid radish soup, you're done making spicy squid radish soup. (Taste it and if it feels bland, season it with fish sauce or soy sauce.)
When stir-frying with red pepper paste or red pepper powder, the ingredients can easily burn, so it's better to stir-fry over low heat. If you add squid and boil it for a long time, the squid may become tough, so if you don't boil it for a long time, you can eat it gently when you eat it later. I think it's better to put regular chives for chives than frozen ones. Boil the squid radish soup in advance and heat it up to make the soup taste stronger and cooler.
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