Refreshing Squid Yukgaejang
Refreshing Squid Yukgaejang
[Easy Home Meal / Convenient Product] Refreshing Squid Yukgaejang Recipe
Craving a hangover cure but don’t have meat? I spotted some squid and decided to make Yukgaejang with it! While traditional meat Yukgaejang offers a rich, deep flavor, this squid version is wonderfully refreshing and clean-tasting, making it perfect for a hangover soup or a delightful everyday Korean stew.
Main Ingredients- 1 squid
- 2 stalks of green onion (approx. 10cm each)
- 30g dried radish greens (si-raegi), prepared
- 1 handful of bean sprouts
- 4 cups (800ml) anchovy head broth (or kelp and anchovy broth)
- 1 Tbsp cooking oil
- Salt to taste
Seasoning Paste- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 0.5 Tbsp fish sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 0.5 Tbsp fish sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
To create a clean and deep broth for our Yukgaejang, we’ll use anchovy heads. If you have them, clean any debris and lightly toast them over direct heat. This step helps eliminate any fishy smell and enhances the umami flavor.
Step 2
Place the toasted anchovy heads in 800ml of cold water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15 minutes to create a rich broth. You can also use a standard kelp and anchovy broth if preferred.
Step 3
Now, let’s get our fresh ingredients ready for the Yukgaejang! We have the star ingredient, squid, along with crisp green onions, savory dried radish greens, and crunchy bean sprouts.
Step 4
We’ll be using fresh, domestically sourced squid bodies. The freshness of the squid is key to the final taste, so choosing high-quality squid is important.
Step 5
Let’s prepare the ingredients. Cut the 10cm green onion stalks into 2 or 3 sections. For the white parts, slice them diagonally. For the green parts, cut them in half lengthwise. Cut the prepared dried radish greens into bite-sized pieces. Slice the squid bodies in half lengthwise, then into approximately 1cm thick strips.
Step 6
Time to make our delicious seasoning paste! Combine 1.5 Tbsp red pepper flakes, 1 Tbsp cooking wine, 2 Tbsp soy sauce for soup, 0.5 Tbsp fish sauce, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well.
Step 7
In a large bowl, combine the chopped green onions and dried radish greens. Pour the seasoning paste over them and gently mix with your hands, ensuring the seasoning is evenly distributed. Let it sit for about 10 minutes to allow the flavors to meld.
Step 8
Heat a pan with a little cooking oil over medium heat. Add the seasoned green onions and dried radish greens and stir-fry until fragrant and well combined. This step is crucial for developing the flavors.
Step 9
Pour the prepared anchovy head broth into the pan with the stir-fried vegetables. Bring it to a boil over high heat. Once boiling, you can adjust the heat as needed.
Step 10
Once the broth is at a rolling boil, add the prepared squid. Squid can become tough if overcooked, so add it when the color just starts to change and proceed to the next step quickly.
Step 11
Finally, add the bean sprouts and season with salt to taste. Adding bean sprouts will give a refreshing crunch and further enhance the soup’s clean flavor.
Step 12
Simmer briefly until the bean sprouts are just wilted. This is key to keeping them crisp. Your refreshing Squid Yukgaejang is now ready to enjoy! Be careful not to overcook after adding the bean sprouts, as you want to retain their crisp texture.
