Spicy Squid and Soybean Sprout Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made by simmering squid and soybean sprouts in a broth seasoned with gochugaru.
This spicy soup is made by simmering squid and soybean sprouts in a broth seasoned with gochugaru. The squid is chewy and the sprouts are crisp, making it a tasty dinner to serve with rice.
Soups & stews · 25 minutes to cook
Tips: Squid can turn tough if cooked too long, so add it near the end and cook just until done.
Tips: Keeping the lid on while the soybean sprouts simmer helps reduce their raw, fishy smell.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Squid — 120 g
- Soybean sprouts — 100 g
- Daikon radish — 60 g
- Green onion — 0.3 pc
- Minced garlic — 1 tsp
- Korean chili flakes — 1 Tbsp
- Soup soy sauce — 1 Tbsp
- Salt — 1 tsp
- Water — 500 ml
- Red chili pepper — 0.5 pc