Spicy Squid Gochujang Stew: A Golden Recipe
Chewy Squid Meets Silky Tofu! How to Make Delicious Spicy Squid Gochujang Stew
Perfect for when you have a dull appetite! This squid gochujang stew features the wonderfully chewy texture of squid and a savory, spicy kick. The combination of gochujang, a Korean staple, and squid is always a winner! Adding fresh squid generously to gochujang stew elevates it to a more sophisticated and deeply flavorful dish. It’s dangerously delicious and will have you clearing your rice bowl in no time. Try it now!
Core Ingredients
- 1 Squid (fresh)
- 1/2 block Tofu
- 4 cups Anchovy Broth (or kelp broth)
- 1 cup Green Onion (chopped)
Cooking Instructions
Step 1
First, prepare the essential broth that forms the base of this delicious stew. Boil dried anchovies and kelp for about 10 minutes to create a rich anchovy broth. If you have store-bought broth or natural seasonings, you can use those for convenience. You will need 4 cups of anchovy broth.
Step 2
Prepare the vegetables for the stew. You can use common Korean squash (aehobak) instead of zucchini. Slice the squash into half-moon shapes, and cut the carrot into similar-sized pieces. If you like onion, slice it thinly.
Step 3
Cut the tofu into approximately 1.5 cm thick slices. It’s best to cut them not too thin so they don’t break apart while simmering.
Step 4
Using pre-cleaned squid makes preparation easier. If you have a whole squid, remove the innards and backbone, rinse thoroughly, and then cut it into bite-sized pieces (about 2 cm). The chewy texture of the squid adds wonderful flavor to the stew.
Step 5
Once the prepared broth is boiling vigorously, it’s time to start cooking the stew. Ensure the broth has fully infused and is at a rolling boil.
Step 6
Dissolve the gochujang into the boiling broth, making sure there are no lumps. Add the minced garlic and ginger powder (or minced ginger) and stir well. This is a crucial step for building the spicy base flavor.
Step 7
Now, add all the prepared vegetables (squash, carrot, onion, etc.). Next, add the prepared squid. Let it simmer briefly for the ingredients to start melding together.
Step 8
When the stew comes back to a rolling boil, carefully add the pre-cut tofu. Gently place the tofu in the pot to prevent it from breaking apart.
Step 9
After adding the tofu, let it simmer a bit more. Reduce the heat to medium-low and cook for about 5-7 more minutes, allowing all the flavors to meld beautifully. Finally, add the chopped green onions and simmer for just another moment. Your delicious squid gochujang stew is ready!
