Spicy and Sweet Dried Squid Stir-fry (Kid-friendly Side Dish)
A Heartwarming Collection of Side Dishes for Children, Made with Love by a ‘Hedgehog Mom’
This is a collection of side dishes made with the love and care of a mother for her children living far from home. Although it may take some time, the joy of preparing these delicious meals for them is immense. It’s from the heart of a ‘Hedgehog Mom’ who finds happiness just watching her children eat well. We’ve prepared detailed recipes so anyone can easily follow along.
Ingredients for Moist and Delicious Dried Squid Stir-fry
- 200g dried shredded squid
- 1 Tbsp mayonnaise
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp honey
- 1 Tbsp sugar
- 1 Korean melon (or cantaloupe), pureed
- Sesame seeds, for garnish
- A little sesame oil
Ingredients for Crunchy Sweet Potato Stem Stir-fry
- 200g sweet potato stems
- 100g cooked clam meat
- 1 red chili pepper (or bell pepper for color)
- 2 Cheongyang chili peppers (or jalapeños)
- 2 Tbsp fish sauce
- 3 Tbsp dashi or anchovy broth
- 1 Tbsp minced garlic
- Sesame seeds, for garnish
- A little sesame oil
Ingredients for Crispy and Flavorful Stir-fried Dried Anchovies with Korean Green Peppers
- 200g dried anchovies (for soup)
- About 30 Korean green chili peppers (kwari gochu)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 3 Tbsp corn syrup (or oligo syrup)
- Sesame seeds, for garnish
- A little sesame oil
- A little cooking oil
- A pinch of salt (for stir-frying peppers)
Ingredients for Sweet and Savory Braised Potatoes
- 3 medium potatoes
- 1/2 onion
- 3 Cheongyang chili peppers (adjust to spice preference)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp rice syrup (or corn syrup)
- 3 Tbsp potato boiling water (or dashi broth)
- Sesame seeds, for garnish
- A little sesame oil
- A pinch of salt (for boiling potatoes)
- A little cooking oil
- A pinch of black pepper
Ingredients for Colorful Vegetable and Sausage Pancakes
- 300g sausages (your favorite kind)
- 1/2 eggplant
- 1/2 zucchini
- 2 eggs
- All-purpose flour (for batter)
- A pinch of salt
- A little cooking oil
Ingredients for Hearty Pork Stir-fry
- 500g pork (for bulgogi or japchae)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 2 Tbsp oyster sauce
- 10 cloves garlic, minced (or 2 Tbsp minced garlic)
- 1 stalk green onion
- 1/2 onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 3 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- A little sesame seeds
Ingredients for Refreshing and Clear Beef and Radish Soup
- 200g beef (for soup)
- 150g Korean radish (daikon)
- 1 king oyster mushroom
- 1 stalk green onion
- 1 red chili pepper (for color, optional)
- 2 Cheongyang chili peppers (optional, for spiciness)
- 3 Tbsp soup soy sauce or fish sauce
- 1 liter broth (anchovy-daikon broth or rice water)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 200g sweet potato stems
- 100g cooked clam meat
- 1 red chili pepper (or bell pepper for color)
- 2 Cheongyang chili peppers (or jalapeños)
- 2 Tbsp fish sauce
- 3 Tbsp dashi or anchovy broth
- 1 Tbsp minced garlic
- Sesame seeds, for garnish
- A little sesame oil
Ingredients for Crispy and Flavorful Stir-fried Dried Anchovies with Korean Green Peppers
- 200g dried anchovies (for soup)
- About 30 Korean green chili peppers (kwari gochu)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 3 Tbsp corn syrup (or oligo syrup)
- Sesame seeds, for garnish
- A little sesame oil
- A little cooking oil
- A pinch of salt (for stir-frying peppers)
Ingredients for Sweet and Savory Braised Potatoes
- 3 medium potatoes
- 1/2 onion
- 3 Cheongyang chili peppers (adjust to spice preference)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp rice syrup (or corn syrup)
- 3 Tbsp potato boiling water (or dashi broth)
- Sesame seeds, for garnish
- A little sesame oil
- A pinch of salt (for boiling potatoes)
- A little cooking oil
- A pinch of black pepper
Ingredients for Colorful Vegetable and Sausage Pancakes
- 300g sausages (your favorite kind)
- 1/2 eggplant
- 1/2 zucchini
- 2 eggs
- All-purpose flour (for batter)
- A pinch of salt
- A little cooking oil
Ingredients for Hearty Pork Stir-fry
- 500g pork (for bulgogi or japchae)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 2 Tbsp oyster sauce
- 10 cloves garlic, minced (or 2 Tbsp minced garlic)
- 1 stalk green onion
- 1/2 onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 3 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- A little sesame seeds
Ingredients for Refreshing and Clear Beef and Radish Soup
- 200g beef (for soup)
- 150g Korean radish (daikon)
- 1 king oyster mushroom
- 1 stalk green onion
- 1 red chili pepper (for color, optional)
- 2 Cheongyang chili peppers (optional, for spiciness)
- 3 Tbsp soup soy sauce or fish sauce
- 1 liter broth (anchovy-daikon broth or rice water)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 3 medium potatoes
- 1/2 onion
- 3 Cheongyang chili peppers (adjust to spice preference)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp rice syrup (or corn syrup)
- 3 Tbsp potato boiling water (or dashi broth)
- Sesame seeds, for garnish
- A little sesame oil
- A pinch of salt (for boiling potatoes)
- A little cooking oil
- A pinch of black pepper
Ingredients for Colorful Vegetable and Sausage Pancakes
- 300g sausages (your favorite kind)
- 1/2 eggplant
- 1/2 zucchini
- 2 eggs
- All-purpose flour (for batter)
- A pinch of salt
- A little cooking oil
Ingredients for Hearty Pork Stir-fry
- 500g pork (for bulgogi or japchae)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 2 Tbsp oyster sauce
- 10 cloves garlic, minced (or 2 Tbsp minced garlic)
- 1 stalk green onion
- 1/2 onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 3 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- A little sesame seeds
Ingredients for Refreshing and Clear Beef and Radish Soup
- 200g beef (for soup)
- 150g Korean radish (daikon)
- 1 king oyster mushroom
- 1 stalk green onion
- 1 red chili pepper (for color, optional)
- 2 Cheongyang chili peppers (optional, for spiciness)
- 3 Tbsp soup soy sauce or fish sauce
- 1 liter broth (anchovy-daikon broth or rice water)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 500g pork (for bulgogi or japchae)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 2 Tbsp oyster sauce
- 10 cloves garlic, minced (or 2 Tbsp minced garlic)
- 1 stalk green onion
- 1/2 onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 3 Tbsp gochugaru (Korean chili powder, adjust to spice preference)
- A little sesame seeds
Ingredients for Refreshing and Clear Beef and Radish Soup
- 200g beef (for soup)
- 150g Korean radish (daikon)
- 1 king oyster mushroom
- 1 stalk green onion
- 1 red chili pepper (for color, optional)
- 2 Cheongyang chili peppers (optional, for spiciness)
- 3 Tbsp soup soy sauce or fish sauce
- 1 liter broth (anchovy-daikon broth or rice water)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
1. Dried Squid Stir-fry: First, peel the Korean melon, remove the seeds, and puree it. Cut the dried shredded squid into bite-sized pieces (about 2-3 cm). In a bowl, combine the cut squid with 1 tablespoon of mayonnaise and mix well to marinate. This step helps the squid become moist and absorb the sauce better.
Step 2
In another bowl, mix the pureed melon, gochujang, and honey to make the sauce. Pour this sauce into a pot and simmer over low heat, stirring to prevent sticking. Remove from heat, then add the mayonnaise-marinated squid, fine gochugaru, sugar, sesame oil, and sesame seeds. Mix everything thoroughly until well combined. Your delicious dried squid stir-fry is ready!
Step 3
2. Sweet Potato Stem Stir-fry: Bring a pot of water to a boil with 1/2 tablespoon of salt. Once boiling, add the prepared sweet potato stems and blanch for 3-5 minutes. Drain, rinse under cold water, squeeze out excess water, and cut into manageable lengths (about 4-5 cm).
Step 4
Place the blanched sweet potato stems in a bowl. Add 2 tablespoons of fish sauce, 3 tablespoons of broth, and 1 tablespoon of minced garlic. Mix well and let it marinate for about 5 minutes. Heat a little oil in a pan over medium heat and stir-fry. When the stems are slightly cooked, add the cooked clam meat and roughly chopped red and Cheongyang chili peppers, and stir-fry together. Finally, drizzle with sesame seeds and sesame oil to finish. You’ll have a crunchy and delicious sweet potato stem stir-fry!
Step 5
3. Stir-fried Dried Anchovies with Korean Green Peppers: Heat a dry pan over low heat and toast the dried anchovies to remove any fishy smell and any debris. Transfer the toasted anchovies to a separate bowl. In the same pan, add a little cooking oil and stir-fry the Korean green chili peppers until they soften slightly. Add a pinch of salt while stir-frying, then add the toasted anchovies back into the pan.
Step 6
Push the anchovies and peppers to one side of the pan. In the empty space, add 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 3 tablespoons of corn syrup. Let it simmer and reduce slightly. This process caramelizes the soy sauce, adding a deep flavor and glossy finish.
Step 7
Combine the reduced sauce with the anchovies and peppers and stir-fry together. Once everything is well combined, turn off the heat and sprinkle with sesame oil and sesame seeds for added nuttiness. Your delicious anchovy and pepper stir-fry is complete and makes a perfect side dish!
Step 8
4. Braised Potatoes: Peel the potatoes and cut them into large chunks, about 2-3 cm. Place the potatoes in a pot, add enough water to cover them, and add a pinch of salt. Boil until the potatoes are halfway cooked, being careful not to overcook them until mushy.
Step 9
Drain the boiled potatoes and pat them dry. Heat a little cooking oil in a pan and stir-fry the potatoes, coating them lightly. This step helps to firm up the exterior of the potatoes, allowing them to absorb the braising liquid better and prevent them from breaking apart.
Step 10
Add 3 tablespoons of water (or the potato boiling water or broth), 2 tablespoons of soy sauce, 3 tablespoons of rice syrup (or corn syrup), and 1 tablespoon of oyster sauce to the pan with the fried potatoes. Bring to a simmer. Add the sliced onion and Cheongyang chili peppers (sliced diagonally) and braise over medium-low heat until the potatoes are fully cooked and the sauce has thickened nicely. Finally, drizzle with sesame oil, sprinkle with sesame seeds, and a pinch of pepper to finish. Your delicious braised potatoes are ready!
Step 11
5. Vegetable and Sausage Pancakes: Slice the zucchini and eggplant to about 0.7-1 cm thickness. Slice the sausages to a similar thickness. Lightly sprinkle salt on the sliced vegetables and sausages to season them.
Step 12
Using cookie cutters or similar molds, cut shapes out of the vegetables and sausages. Then, fit the cut-out shapes into the corresponding empty spaces of other pieces to create decorative patterns. (If you don’t have cutters, you can use them as is.)
Step 13
Lightly coat the prepared pieces with flour, then dip them in beaten egg. Heat a generous amount of cooking oil in a pan over medium-low heat and fry them until golden brown on both sides. These colorful vegetable and sausage pancakes are sure to be a hit with kids!
Step 14
6. Pork Stir-fry: Pat the pork dry with paper towels and cut it into bite-sized pieces. Heat a little cooking oil in a pan and stir-fry the pork. Season with salt and pepper, then add minced garlic and stir-fry until fragrant.
Step 15
When the pork is about halfway cooked, push it to one side of the pan. In the empty space, add 3 tablespoons of soy sauce, 3 tablespoons of gochugaru, and 3 tablespoons of mirin. Stir-fry them briefly. This prevents the sauces from burning and ensures they cook evenly.
Step 16
Add the sliced onion, green onion, and bell peppers to the pan with the pork and stir-fry until the vegetables are slightly tender. Then, add 2 tablespoons of oyster sauce and continue to stir-fry. Finally, drizzle with sesame oil and sprinkle with sesame seeds for a flavorful and aromatic pork stir-fry. It’s a perfect dish to serve with rice!
Step 17
7. Beef and Radish Soup: Heat 2 tablespoons of sesame oil in a pot. Add the beef for soup and stir-fry until it’s browned. Add the roughly chopped radish and king oyster mushrooms and stir-fry together.
Step 18
Once the beef, radish, and mushrooms are lightly stir-fried, pour in 1 liter of hot broth (anchovy-daikon broth or rice water). Bring to a boil over high heat. Skim off any foam that rises to the surface to ensure a clean-tasting broth.
Step 19
Once the soup is boiling, add 3 tablespoons of soup soy sauce (or fish sauce) and 2 tablespoons of minced garlic to season. Add the sliced green onion, red chili pepper, and Cheongyang chili peppers, and let it simmer for a few more minutes. Your refreshing and delicious beef and radish soup is complete. Perfect for a hearty meal!
