Korean Squid and Radish Soup
A clean Korean soup that draws sweetness from radish first, then adds squid at the end so it stays tender.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Cleaned squid250g
- Korean radish300g
- Water1.5L
- Scallion1대 (1 stalk)
🥣 Sauce & Seasoning
- Soup soy sauce1½큰술 (1½ tbsp)
- Minced garlic1작은술 (1 tsp)
- Salt기호에 따라 (to taste)
👨🍳 Cooking Steps
Clean 250 g squid, rinse it, and slice the body into 1 cm rings.
Cut 300 g radish into 2 cm cubes and slice the scallion on a diagonal.
Add 1.5 L water and radish to a pot; simmer over medium-low for 12 minutes until the edges turn translucent.
Add 1½ tablespoons soup soy sauce and 1 teaspoon garlic, then add squid and scallion and cook only 2 minutes.
Adjust with salt, turn off the heat promptly, and serve.
🌟 Pro Chef Tips
- • Cook the radish until translucent first for a naturally sweet, clear broth.
- • Add squid only at the end and cook for two minutes to keep it springy.
⚠️ Avoid Common Pitfalls
- ❌ If squid is tough, add it only after the radish is tender and do not exceed two minutes.
- ❌ If the broth tastes flat, add 1 teaspoon soup soy sauce and simmer just one minute.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
