Korean Braised Squid with Radish
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Radish and squid cook at very different speeds, so the radish half-moons simmer in soy broth until nearly tender before the squid rings go in for a brief final braise.
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Chili flakes and gochujang give a clean, peppery heat, while the radish softens it with its own sweetness. What's left in the pan is a small amount of thick, spicy sauce that tastes of both squid and radish, good spooned over rice.
Ingredients
Instructions
- 1
Clean 500 g squid well, removing any slippery membrane or remaining innards, then slice it into rings.
Cut 450 g Korean radish into 1 cm half-moons, and prepare the onion and green onion in easy-to-eat pieces.
- 2
Put the radish, 350 ml water, and 1 tablespoon soy sauce in a pot and bring it to a boil over high heat.
- 3
Once boiling, lower to medium heat and cook 8 minutes, until the radish edges look slightly translucent.
- 4
Meanwhile, mix the remaining 2 tablespoons soy sauce with 2 tablespoons gochugaru, 1 tablespoon gochujang, garlic, cooking wine, and sugar. Stir until smooth so the paste disperses evenly instead of clumping in the pot.
- 5
When a chopstick goes halfway into the radish, add the onion and seasoning paste.
Simmer over medium heat for 7 minutes, turning gently once or twice so the bottom does not scorch and the radish stays intact.
- 6
When the liquid is shallow and the radish is tender, add the squid.
Braise quickly over medium-high heat for 5 minutes, then reduce the heat as soon as the squid curls and turns opaque.
- 7
Add the green onion and cook 2 more minutes to release its aroma.
- 8
Turn off the heat, rest covered for 3 minutes, check the saltiness, then serve the squid, radish, and shallow sauce together with rice.
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