Spicy Cuttlefish and Tofu Stew: A Flavorful Korean Delight
Cuttlefish and Tofu Stew Recipe
Experience the delightful chewy texture of fresh cuttlefish combined with the tender smoothness of tofu in this invigorating and spicy Korean stew. This recipe will guide you to create a deeply satisfying meal that’s perfect for a chilly day or when you need to reignite your appetite. Get ready for a comforting bowl that pairs perfectly with rice!
Stew Ingredients- 4 small cuttlefish, cleaned
- 1 block of firm tofu
- 1/2 onion
- 1/3 stalk of green onion (scallion)
- 1 chili pepper (e.g., Korean green chili)
- 1 red chili pepper
- 5 cups anchovy and kelp broth
- 3 Tbsp red chili powder (gochugaru)
- 2 Tbsp fish sauce
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, prepare the cuttlefish by cleaning it thoroughly and then slicing it into bite-sized pieces, about 2-3 cm in length. Cut the block of tofu into four equal portions, and then slice each portion into similar-sized pieces. Thinly slice the onion. Slice the green chili peppers and red chili peppers diagonally, and also slice the green onion diagonally. This preparation makes for an attractive presentation.
Step 2
The secret to a delicious stew is to prepare the seasoning paste in advance. In a bowl, combine 3 Tbsp of gochugaru (red chili powder), 1 Tbsp of cooking wine (or mirin), 1 Tbsp of minced garlic, and 2 Tbsp of fish sauce. Mix these ingredients thoroughly with a spoon. Preparing the seasoning paste beforehand ensures that the chili powder dissolves smoothly into the broth when cooking, preventing it from clumping or settling at the bottom, resulting in a much smoother flavor.
Step 3
To enhance the stew’s depth of flavor, pour 5 cups of anchovy and kelp broth into a pot and bring it to a boil. Using broth instead of plain water is crucial for a truly savory and umami-rich soup base. If possible, making your own broth with fresh anchovies and kelp will guarantee the best taste! If making broth from scratch is too time-consuming, you can use a store-bought broth concentrate like ‘Yeondu’ or dilute regular soy sauce in water for a better base than plain water.
Step 4
Once the broth is boiling vigorously, add the prepared tofu and sliced onion first. Reduce the heat to medium and let it simmer for about 5 minutes, allowing the tofu to cook through and the onion to release its sweetness. Afterward, add the cuttlefish and continue to cook for another 10 to 15 minutes. Be careful not to overcook the cuttlefish, as it can become tough. Cook just until it’s tender.
Step 5
Now for the final touch. Add the sliced green onions, red chili pepper, and green chili pepper to the pot and simmer for another moment, just until the vegetables are slightly softened but still vibrant. This step will infuse the broth with the aromatic flavors of the vegetables, creating a richer taste. Simmer for about 1-2 minutes more before turning off the heat.
Step 6
Your delicious Spicy Cuttlefish and Tofu Stew is ready! Enjoy the wonderful combination of chewy cuttlefish and tender tofu in a flavorful, spicy broth. It’s the perfect accompaniment to a warm bowl of rice!
