This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.<Editor's note>
1 Cheongyang green pepper
1 red pepper
1 green onion
1 clove garlic
1 teaspoon soy sauce for soup
1 teaspoon red pepper powder
1 teaspoon red pepper paste
1 broth bag
3 cups of water
How to Cook
1. Put a broth bag in a pot, pour lukewarm water, and soak out while preparing
2. For squid, remove the intestines by putting hand into its body, and detach the legs to remove the mouth. Cut the body in half lengthwise, peel off the skin by pull it out with a kitchen towel, rinse the body, and cut into 3cm lengths.
3. Cut radish flat into size of cut squid. Cut the red pepper in half, remove the seeds, then cut it diagonally. Cut the green onions diagonally and the garlic into sides.
4. Put the broth (with a broth bag in it) over the heat and add radish and sliced garlic when it starts to boil.
5. When the radish is cooked, add red pepper powder, red pepper paste and soy sauce for soup, along with a little bit of fish sauce, and boil.
6. Add squid, red pepper, sliced garlic and green onion and boil the soup until squid is cooked.
Cooking Master's Secret
Squid becomes tough if it is boiled too much.
Preparing kelp broth : See ‘Enoki Mushroom and
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president