Spicy Squid and Kimchi Porridge: A Perfect Dish for Chilly Days and Hangover Relief!
Spicy Squid and Kimchi Porridge: A Perfect Dish for Chilly Days and Hangover Relief!
How to Make Spicy Squid and Kimchi Porridge Using Frozen Squid
Have you only ever made stir-fries or stews with squid? Try making a delicious, spicy, and warming porridge by adding kimchi and squid! It’s perfect for a windy day like today and makes for a fantastic hangover cure. Let’s make this delightful frozen squid dish that’s both comforting and satisfying.
Porridge Ingredients- 220g glutinous rice (or regular rice)
- 300g well-fermented kimchi
- 2 squids (thawed if frozen)
- 50g chives
- 2 Tbsp sesame oil
Seasoning- 0.5 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp anchovy sauce (fish sauce)
Anchovy Broth Ingredients- 1.2L water
- 8 dried anchovies (guts and heads removed)
Garnish- 5g seasoned seaweed snacks (gim)
- 1 tsp roasted sesame seeds
- 2 tsp sesame oil
- 0.5 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp anchovy sauce (fish sauce)
Anchovy Broth Ingredients- 1.2L water
- 8 dried anchovies (guts and heads removed)
Garnish- 5g seasoned seaweed snacks (gim)
- 1 tsp roasted sesame seeds
- 2 tsp sesame oil
- 5g seasoned seaweed snacks (gim)
- 1 tsp roasted sesame seeds
- 2 tsp sesame oil
Cooking Instructions
Step 1
First, prepare 220g of glutinous rice (or regular rice). Wash it under running water about 3 times to remove any impurities.
Step 2
Soak the washed rice in cold water for at least 1 hour. Soaking the rice well will help it cook into a smooth, soft porridge.
Step 3
After 1 hour, drain the soaked rice thoroughly using a sieve. Ensuring the rice is well-drained will prevent it from clumping when sautéed.
Step 4
Wash 50g of chives and finely chop them into about 0.5cm pieces. The fragrant chives will add a wonderful aroma to the porridge.
Step 5
Prepare 300g of well-fermented kimchi. Chop the kimchi finely so it blends well into the porridge. You can adjust the amount of kimchi according to your preference.
Step 6
Prepare 1.2 liters of water to make anchovy broth. A clear, refreshing broth will enhance the depth of flavor in the porridge.
Step 7
Prepare 8 dried anchovies for the broth. Removing their guts and heads will result in a cleaner, less fishy-tasting broth.
Step 8
In a pot, add the prepared anchovies and 1.2L of water. Bring it to a boil over medium heat. Once boiling, continue to simmer for about 5 minutes, then remove the anchovies to create a clear anchovy broth.
Step 9
Here’s our star ingredient: 2 squids. I used frozen squid, which I thawed in cold water or the refrigerator before use. Using fresh squid will yield an even better result.
Step 10
Finely chop the squid that will go into the porridge into bite-sized pieces. If they are too large, they may take longer to cook.
Step 11
Now it’s time to sauté the rice. Heat a pan over medium heat and add 2 tablespoons of sesame oil. The nutty aroma of the sesame oil will infuse the rice, adding flavor.
Step 12
Add the drained soaked rice to the pan and sauté for about 4 minutes. Coating each grain of rice with oil brings out its nutty flavor.
Step 13
While sautéing, stir continuously with a spatula to prevent the rice from sticking to the bottom or burning. The rice is ready when it starts to look translucent.
Step 14
Once the rice is nicely toasted, pour in the prepared anchovy broth. Then, increase the heat to medium-high and bring it to a boil.
Step 15
Add the chopped kimchi and mix well with the broth. Once the broth comes to a rolling boil again, reduce the heat to medium-low. From this point on, it’s crucial to stir frequently to prevent sticking.
Step 16
After reducing the heat to medium-low, you must continuously stir the porridge until the rice grains are fully cooked and the mixture thickens. Stir thoroughly, scraping the bottom of the pot with a spatula to prevent the rice from sticking or burning. Patience in stirring will result in delicious porridge.
Step 17
Once the porridge has thickened to your desired consistency, add 0.5 tablespoon of minced garlic for flavor. Garlic can burn easily, so it’s best not to add it too early.
Step 18
Add 1 tablespoon of gochugaru for a spicy kick. It will blend with the kimchi’s spiciness to make the dish even more appetizing.
Step 19
Add 2 tablespoons of anchovy sauce for umami and seasoning. You can use soy sauce instead, but anchovy sauce provides a deeper flavor.
Step 20
Taste the porridge and adjust seasoning if needed. When the rice grains are tender and the seasoning is slightly salty, add the prepared squid. Be careful not to overcook the squid, as it can become tough.
Step 21
Stir the squid gently into the porridge to ensure it’s well combined. Turn off the heat as soon as the squid turns opaque. Squid cooks quickly, so avoid overcooking.
Step 22
With the heat off, add the chopped chives and gently mix them in. The residual heat will slightly cook the chives, releasing their fresh aroma throughout the porridge.
Step 23
Finally, prepare the garnish. Take 5g of seasoned seaweed snacks and cut them into appropriate sizes to top the porridge. The crispy seaweed will add a pleasing texture.
Step 24
Ladle the finished squid and kimchi porridge into bowls. Garnish with the cut seaweed and 1 teaspoon of roasted sesame seeds each.
Step 25
Drizzle 2 teaspoons of sesame oil over the kimchi porridge to complete this delicious and spicy dish! Enjoy this warming meal on a chilly day.
