A fiery Korean soup featuring tender squid in a rich, spicy broth flavored with gochujang and finished with fresh scallions. This comforting bowl delivers authentic Korean heat and umami depth, perfect for cold days or when you crave bold flavors.
Recipe Details
Ingredients
- 500g fresh squid, cleaned and cut into rings
- 1L Korean anchovy stock (or seafood stock)
- 45ml gochujang (Korean chili paste)
- 15ml gochugaru (Korean chili flakes)
- 30ml soy sauce
- 15ml fish sauce
- 1 medium onion, sliced
- 200g firm tofu, cubed
- 150g shiitake mushrooms, sliced
- 6 stalks scallions, cut into 5cm pieces
- 4 cloves garlic, minced
- 15g fresh ginger, grated
- 15ml sesame oil
- 15ml vegetable oil
- 15ml white miso paste (optional)
- 15ml rice vinegar
- 5ml sugar
- 10ml toasted sesame seeds
- for serving steamed white rice
Instructions
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Heat 15ml vegetable oil in a large pot over medium-high heat. Add 1 medium onion and cook for 3-4 minutes until softened.
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Add 4 cloves garlic and 15g fresh ginger, cooking for 1 minute until fragrant.
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Stir in 45ml gochujang (Korean chili paste) and 15ml gochugaru (Korean chili flakes), cooking for 30 seconds to release oils and deepen flavors.
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Pour in 1L Korean anchovy stock (or seafood stock) and bring to a boil. Add 30ml soy sauce, 15ml fish sauce, 15ml white miso paste (optional) if using, 15ml rice vinegar, and 5ml sugar.
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Add 150g shiitake mushrooms and simmer for 5 minutes until tender.
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Add 500g fresh squid and 200g firm tofu to the pot. Simmer for 3-4 minutes until squid is just cooked through and tender.
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Stir in white parts of 6 stalks scallions and cook for 1 minute.
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Remove from heat and add 15ml sesame oil and green parts of scallions.
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Taste and adjust seasoning with additional gochujang for heat, soy sauce for saltiness, or sugar for balance.
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Ladle into bowls and garnish with 10ml toasted sesame seeds. Serve hot with for serving steamed white rice.
Tips
Squid Preparation: Don't overcook squid or it becomes rubbery. It should be tender after just 3-4 minutes of simmering in the hot broth.
Stock Foundation: Korean anchovy stock (myeolchi-dashi) provides authentic umami depth. If unavailable, use good seafood or vegetable stock.
Heat Level: Adjust gochujang and gochugaru to taste. Start with less if sensitive to heat - you can always add more.
Gochujang Quality: Use authentic Korean gochujang for best flavor. Different brands vary in heat and sweetness, so taste and adjust.
Make-Ahead: Broth can be made ahead without the squid. Add squid just before serving to prevent overcooking.
Serving Tradition: In Korea, this would be served with banchan (side dishes) like kimchi and pickled vegetables alongside steamed rice.
Storage: Best enjoyed fresh, but leftover soup keeps refrigerated for 2 days. Reheat gently to avoid overcooking the squid further.