Wednesday, 1 August 2012
Ojingeogul (Squid Soup) - Olympic Food Challange : South Korea
Today on the Olympic Food challenge, we reach South Korea (And I'm really glad I didn't get North Korea, although Glorious Leader Kim Jong-Il did have a fondness for lobster, or so I'm told...)
I love me some squid, as I think I've mentioned before - when purchasing some, the fishmonger once asked if we wanted the tentacles, to which both Mrs Soup and I let out a child-like giggle of glee. Tentacles - brilliant...
Today's new ingredient was Mooli - the radish used in this soup, which I've eaten but never cooked with before, so this was another new chapter in my culinary education...
6 Spring Onions (Just the green bits)
4 Cloves of Garlic
4tsp Chili Flakes
4tbsp Soy Sauce
2tbsp Fish Sauce
1. Wash and gut the squid, then slice into rings of about 1cm wide
2. Slice the radish into thin slices, then chop the onion, spring onion, leek - using just the white bits - and garlic, then put into a bowl
3. Mix the chili flakes, soy sauce and fish sauce into the bowl and allow to coat all the other ingredients.
4. Bring 1.2l of water to the boil in a large pan. Once it is boiling, add the contents of the bowl to the water and cook at a high heat for 10 minutes.
5. Then turn the heat down and cook for another 20 minutes, until the radish is completely cooked and starts to turn translucent.
6. Serve in warm bowls with some white rice. Enjoy!