Spicy and Refreshing Squid Gochujang Stew
Spicy and Refreshing Squid Gochujang Stew
Guaranteed Rice Thief! Golden Recipe for Deep and Savory Squid Gochujang Stew
This Squid Gochujang Stew, with its perfectly spicy and savory broth, possesses a magical charm that will have you devouring two bowls of rice in no time. The refreshing soup and generous ingredients create a fantastic harmony, making it an excellent side dish for rice, a perfect accompaniment to drinks, or even a great hangover cure. Enjoy a deep, restaurant-quality flavor right in your own home!
Stew Ingredients- 1 liter Anchovy-Kelp Broth (approx. 4 cups)
- 2 prepared squids (body approx. 200-250g)
- 1/5 Korean radish (approx. 150g)
- 1/4 zucchini (approx. 100g)
- 1/2 onion (approx. 100g)
- A handful of crown daisy (approx. 30g)
- 1/3 stalk green onion (approx. 30g)
- 1 red chili pepper
- 1 green chili pepper (optional, for extra spiciness)
- 1/2 packet enoki mushrooms (approx. 50g)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes, approx. 20g)
- 1 Tbsp Gochujang (Korean chili paste, approx. 20g)
- 1/2 Tbsp Doenjang (Korean soybean paste, approx. 10g)
- 1.5 Tbsp Guk-ganjang (Korean soup soy sauce, approx. 20ml)
- 1.5 Tbsp minced garlic (approx. 15g)
- 1.5 Tbsp Mirin or Soju (to remove fishy smell, approx. 20ml)
- 1/2 Tbsp salt (for seasoning adjustment, to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, approx. 20g)
- 1 Tbsp Gochujang (Korean chili paste, approx. 20g)
- 1/2 Tbsp Doenjang (Korean soybean paste, approx. 10g)
- 1.5 Tbsp Guk-ganjang (Korean soup soy sauce, approx. 20ml)
- 1.5 Tbsp minced garlic (approx. 15g)
- 1.5 Tbsp Mirin or Soju (to remove fishy smell, approx. 20ml)
- 1/2 Tbsp salt (for seasoning adjustment, to taste)
Cooking Instructions
Step 1
First, prepare 1 liter of ample anchovy-kelp broth. In a pot, combine 1.2 liters of water, 10g of kelp, and 5-7 dried anchovies for broth. Bring to a boil, then remove the kelp and simmer for another 10 minutes to complete the broth.
Step 2
It’s time to prepare the vegetables. Slice the Korean radish into 0.5cm thick half-moon shapes. Slice the zucchini into half-moons, and thinly slice the onion. Cut the green onions, red chili pepper, and green chili pepper diagonally.
Step 3
Cut the crown daisy into manageable lengths of about 5-7cm. Cutting them shorter will make them easier to eat.
Step 4
Cut the squid into bite-sized pieces. Slice the body into 1.5cm wide rings and cut the tentacles into 3-4cm lengths.
Step 5
Now, let’s make the delicious seasoning paste. In a bowl, combine 2 Tbsp Gochugaru, 1 Tbsp Gochujang, 1/2 Tbsp Doenjang, 1.5 Tbsp Guk-ganjang, 1.5 Tbsp minced garlic, and 1.5 Tbsp Mirin (or Soju). Mix well to create the seasoning paste.
Step 6
Pour the prepared anchovy-kelp broth into a pot and dissolve the seasoning paste. Once the broth comes to a boil, add the sliced Korean radish first and simmer over medium heat for about 5 minutes until the radish is tender. Then, add the zucchini and onion and cook for another 3-4 minutes until the vegetables become translucent.
Step 7
When the vegetables are halfway cooked, add the sliced squid and green onions. Squid can become tough if overcooked, so add it only after the vegetables are cooked and simmer for just 2-3 more minutes to maintain a tender texture.
Step 8
Finally, add the chili peppers (red and green), enoki mushrooms, and fragrant crown daisy. Bring to another brief boil for 1-2 minutes, just until the vegetables are slightly wilted. Your delicious Squid Gochujang Stew is ready!
Step 9
Taste the stew and adjust seasoning with salt or Guk-ganjang if needed. The deep and spicy flavor of this Squid Gochujang Stew is indescribably delicious, making two bowls of rice disappear in an instant! Enjoy your meal. ^^
