Clean the squid thoroughly. Slice the radish thinly, and cut the green onion and chili pepper diagonally. Mince the garlic.

Cut the squid into bite-sized pieces, mix with 1 tbsp cooking wine and a pinch of black pepper, and set aside.

Boil 1.2L water with radish and a broth pack for 10 minutes to create the broth.

After 10 minutes, remove the broth pack.

Add 2 tbsp red pepper powder, 1.5 tbsp soy sauce, and 2 tbsp fish sauce to the broth and bring to a boil.

Add the squid and let it cook in the boiling broth.

Add 1 tbsp minced garlic, 1 sliced chili pepper, and the green onion to the soup.

Taste and adjust the seasoning with salt if needed.