Soups & Stews

Squid Kimchi Stew오징어김치찌개

Name: Squid Kimchi Stew
Cuisine: Korean
Ingredients: 50 g Tofu; 20 g Mushroom; 20 g Soybean sprouts; 140 g Kimchi; 50 g Korean radish; 5 g Kelp; 20 대 Green onion; 10 g Dried anchovy; 300 g Water; 10 g Toasted sesame oil; 5 g Perilla seed powder

A hearty kimchi stew with squid, tofu, enoki mushrooms, sweet potato, bean sprouts, crown daisy, and a savory anchovy-kelp broth.

Ingredients

Tofu50 g Tofu
Mushroom20 g Mushroom
Soybean sprouts20 g Soybean sprouts
Kimchi140 g Kimchi
Korean radish50 g Korean radish
Kelp5 g Kelp
Green onion20 대 Green onion
Dried anchovy10 g Dried anchovy
Waterpantry300 g Water
Toasted sesame oilpantry10 g Toasted sesame oil
Perilla seed powder5 g Perilla seed powder

Instructions

1
Add the broth ingredients to a pot and boil, then strain to make the broth.
2
Cut the squid body into large pieces and slice the tentacles thinly.
3
Cut the tofu and mushrooms into easy-to-eat pieces, slice the red chili diagonally, cut the sweet potato into bite-size pieces, and trim the bean sprouts.
4
Cut the kimchi into easy-to-eat pieces. Heat the sesame oil in a pot and stir-fry the kimchi, then add the sweet potato, bean sprouts, and broth and boil.
5
When the liquid has reduced slightly, add the squid and boil. Once the squid is cooked, add the perilla seed powder and continue boiling.
6
Add the tofu, enoki mushrooms, crown daisy, sweet potato, and red chili, then boil to finish.

Ingredient substitutions

Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Mushroom: Any mild mushroom can work.
Soybean sprouts: Mung bean sprouts are thinner and cook faster.
Kimchi: There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
Korean radish: Daikon is the closest common option; it may be milder or more watery.

Nutrition & source