Spicy and Refreshing Squid Stew (Im Young Woong Style)
Spicy and Refreshing Squid Stew (Im Young Woong Style)
A Soul-Soothing Flavor! The Special Squid Stew Recipe Loved by Im Young Woong
This ‘Im Young Woong Squid Stew’ gained popularity after singer Im Young Woong mentioned it as his favorite dish, often prepared by his mother! This recipe is incredibly simple yet delivers a deep, satisfying flavor. Enjoy a hearty and delicious squid stew at home with this easy-to-follow guide. Perfect for a comforting meal or a hangover cure.
Main Ingredients- 1 Squid (cleaned)
- 500ml Anchovy Broth (or kelp broth)
- 1/4 Zucchini
- 1/2 Potato
- 1/4 Onion
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 0.5 Tbsp Saeujeot (fermented shrimp paste) or fish sauce
- 1 Tbsp Flour
- 0.5 Tbsp Coarse Salt
Cooking Instructions
Step 1
First, prepare the anchovy broth that will give the squid stew its deep flavor. Boil 500ml of water with an anchovy broth pack for about 10 minutes to extract a rich broth. Remove the broth pack.
Step 2
While the broth is simmering, prepare the vegetables and squid for the stew. Slice the zucchini, potato, and onion into bite-sized pieces, about 0.5cm thick and 2cm x 2cm squares. For the squid, remove the innards, eyes, and beak. Rinse it under running water. In a bowl, combine the cleaned squid with 1 tablespoon of flour and 1/2 tablespoon of coarse salt. Gently rub them together to remove any remaining slime or impurities, then rinse thoroughly under cold water. Pat dry and cut into bite-sized pieces. (Tip: Using pre-cleaned and frozen squid is convenient. Simply thaw before use.)
Step 3
Pour the prepared anchovy broth into a pot. Whisk in 1 tablespoon of gochujang and 0.5 tablespoon of minced garlic until well combined. Bring the broth back to a simmer over medium heat.
Step 4
Once the broth is boiling, add 1 tablespoon of soy sauce for soup. Then, add all the sliced zucchini, potatoes, and onions. When the vegetables are about halfway cooked (after about 5 minutes), add the prepared squid and cook together. Be careful not to overcook the squid, as it can become tough; cook for about 3-5 minutes after adding it.
Step 5
Check if the potatoes are tender and cooked through. Taste the stew and adjust the seasoning with 0.5 tablespoon of saeujeot (or soy sauce/fish sauce, according to your preference) until it’s just right. After adjusting the taste, simmer for another minute to allow the flavors to meld together.
Step 6
Your spicy and refreshing Im Young Woong-style squid stew is ready! This recipe is perfect for a quick breakfast or a satisfying dinner. The combination of hot broth, chewy squid, tender vegetables, and soft potatoes makes it incredibly comforting and delicious. It’s also an excellent choice for a hangover cure.
Step 7
It’s easy to see why Im Young Woong loved this squid stew since childhood! The deep and rich broth is truly addictive. This is a true ‘rice thief’! Its spicy yet refreshing taste is perfect for soothing your system. Since squid stew isn’t commonly found in restaurants, try making this simple and delicious version at home for a hearty meal! This was the recipe for the beloved Im Young Woong squid stew!
