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Squid Soup


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.

5.0 from 2 reviews

Squid Soup 오징어국
Prep time

Cook time

Total time


Serves: 2 Servings

  • 3-4 c water
  • 2 c shrimp shells
Soup ingredients
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Turn off the heat and scatter in your green onions.

Wishing you a fabulous weekend!


Your Squishy Monster ^.~

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