Spicy Clam and Squid Stew (Kkomak Ojingeo Maeuntang)
Flavorful Clam and Squid Maeuntang Recipe
Warm yourself up on a chilly day with this delicious and invigorating Spicy Clam and Squid Stew. Featuring plump clams, tender squid, and a medley of vegetables, this stew offers a rich and comforting taste. Perfect for a hearty meal, especially when enjoyed with a bowl of rice. This recipe is designed to be easy to follow, even for beginners.
Main Ingredients
- 1 cup cooked clams (shelled)
- 1 squid (body sliced into strips, tentacles cut into bite-sized pieces)
- 1 red chili pepper, 1 green chili pepper (thinly sliced)
- 1 cup napa cabbage (cut into bite-sized pieces)
- 1 cup onion (sliced)
- 1 cup green onion (sliced diagonally)
- 3 cups kelp stock (or anchovy-kelp stock for deeper flavor)
Seasoning
- 2 Tbsp chili oil
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce (or soup soy sauce)
- 1 tsp doenjang (fermented soybean paste)
- 2 tsp fish sauce (or substitute with soy sauce)
- 2 Tbsp chili oil
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce (or soup soy sauce)
- 1 tsp doenjang (fermented soybean paste)
- 2 tsp fish sauce (or substitute with soy sauce)
Cooking Instructions
Step 1
Begin by preparing the vegetables. Cut the napa cabbage into 5cm lengths, slice the onion, and cut the green onion diagonally. Thinly slice the red and green chili peppers to add a touch of heat. Ensure your clams are pre-cooked and cleaned.
Step 2
Prepare the squid. Clean it thoroughly, then slice the body into about 0.5cm wide strips. Cut the tentacles into bite-sized pieces.
Step 3
Heat 2 tablespoons of chili oil in a pot or deep pan over medium heat. Add the sliced green onions and onions and sauté until fragrant and the onions become translucent, about 2-3 minutes. Then, add the napa cabbage and stir-fry for another 3-4 minutes until it slightly wilts. Sautéing the vegetables first will deepen the flavor of the stew.
Step 4
Add the cooked clams, sliced squid, and chopped chili peppers to the pot. Stir-fry everything together for about 1-2 minutes, allowing the ingredients to coat in the chili oil.
Step 5
Incorporate the seasonings: add 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, 1/2 tablespoon of soy sauce, and 1 teaspoon of doenjang. Stir well to ensure the seasonings are evenly distributed among the ingredients.
Step 6
Pour in 3 cups of kelp stock. Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 5-8 minutes, allowing the flavors to meld and the ingredients to cook through. Finally, add 2 teaspoons of fish sauce to season the stew. Adjust with salt if necessary.
Step 7
Ladle the finished Spicy Clam and Squid Stew into bowls. Serve hot. The combination of the warm, spicy broth, fresh seafood, and tender vegetables makes for a wonderfully satisfying meal.
