Spicy and Refreshing Squid Stew Recipe
Perfect for Hangover Relief! Spicy Squid Stew
Introducing a recipe for a piping hot and delightfully spicy squid stew. Fresh squid and vegetables combine to create a refreshing taste, making it the perfect hangover cure! This is a dish that the whole family can enjoy, easily prepared.
Main Ingredients- 2 squids (body and tentacles cleaned)
- 2 shiitake mushrooms (stems removed, caps only)
- 1 handful of radish (thinly sliced)
- 1/2 onion (sliced)
- 1/5 zucchini (half-moon slices)
- 5 Korean green chilies (sliced diagonally, adjust spiciness)
- 1 red chili (sliced diagonally, for color)
- 1/2 green onion stalk (sliced diagonally)
Seasoning & Broth- 3 Tbsp grapeseed oil
- 3 Tbsp red pepper flakes (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce for soup (ganjang)
- Pinch of black pepper
- Pinch of salt (for seasoning)
- 2 cups anchovy-kelp broth (water can be used if unavailable)
- 3 Tbsp grapeseed oil
- 3 Tbsp red pepper flakes (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce for soup (ganjang)
- Pinch of black pepper
- Pinch of salt (for seasoning)
- 2 cups anchovy-kelp broth (water can be used if unavailable)
Cooking Instructions
Step 1
Cut the cleaned squid (2 pieces) and shiitake mushrooms (2 pieces) into bite-sized pieces (about 2-3 cm). You can slice the squid bodies into rings and the tentacles into strips for a nice presentation.
Step 2
Thinly slice the radish (‘napak-sseolgi’). Slice the onion into strips. Cut the zucchini into half-moon shapes. Slice the Korean green chilies and red chili diagonally. Finally, slice the green onion stalk diagonally for a fresh flavor.
Step 3
Heat a pot over low heat. Add 3 tablespoons of grapeseed oil and 3 tablespoons of red pepper flakes. Stir constantly to prevent burning, allowing the chili flakes to bloom in the oil and release their aroma. Ensure the chili flakes don’t clump together.
Step 4
Once the red pepper flakes are well-infused in the oil, add the thinly sliced radish and 1 tablespoon of minced garlic. Sauté for about 1 minute. Then, add the prepared squid, shiitake mushrooms, onion, and zucchini. Stir in 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce for soup, and a pinch of black pepper. Stir-fry everything together for another 2-3 minutes until the ingredients are well coated with the seasoning.
Step 5
When the squid and vegetables are about halfway cooked, pour in 2 cups of anchovy-kelp broth (or water). Turn the heat up to high and bring the stew to a boil.
Step 6
Once the broth is boiling vigorously, reduce the heat to medium. Partially cover the pot and let it simmer for about 5 more minutes. Taste the broth and add a pinch of salt if needed. Remember, the stew will thicken and the flavors will concentrate as it simmers, so avoid over-salting initially. Add the green onion and chili peppers during the last minute of cooking for a final burst of flavor. Your delicious squid stew is now ready!
