Daddy grew up on the water so naturally, he ate a lot of seafood growing up. There isn’t much that he won’t consume if it comes from the sea and I followed suit and am a huge fan of seafood myself. One of his favorites has got to be squid. Growing up, we had a deep freeze full of them, among mackerel, anchovies, shrimp, and so forth. I always made jokes about how I could just go fishing in the freezer so it’s to go without saying, we eat squid often and when we do it’s as a squid stir fry or this bright and vibrant squid soup.
- 3-4 c water
- 2 c shrimp shells
- ½ c Korean radish
- ½ sliced onion
- ½ c cabbage, bell pepper, carrots, leeks, etc
- 1 cleaned/cut squid
- 2 tb fish sauce
- 1 ts sesame oil
- 1 tb Korean red pepper flakes
- 3 cloves garlic
- ½ ts ginger
- 3 green onions
- To make the stock, bring your water and shells to a rolling boil for about 15-20 minutes. Strain it through to collect the shells and set your broth aside.
- In the same pot, toss in your veggies, squid, fish sauce, sesame oil, pepper flakes, garlic, and ginger. Give everything a mix and set aside for 15 minutes.
- Set your pot on medium-high and re-introduce the broth to the pot. Just bring it to a bubble (you don’t want to over cook squid). It’s ready when the squid slightly curls and turns completely white.
- Turn off the heat and scatter in your green onions.
Wishing you a fabulous weekend!
Your Squishy Monster ^.~