Squid Stew
Ojingeo Jjigae
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 2
Ingredients
- 8 oz Squid (cleaned, sliced into rings)
- ½ medium Zucchini (sliced)
- 1 small Potato (cubed)
- ½ medium Onion (sliced)
- 1 tablespoon Gochugaru
- 1 tablespoon Gochujang
- 3 cloves Garlic (minced)
- 2 cups Anchovy stock
Instructions
- Clean the squid: remove the innards, peel off the skin, and slice the body into ½-inch rings. Cut the tentacles into bite-sized pieces.
- Bring the anchovy stock to a boil. Add the cubed potato and cook for 5 minutes until slightly softened.
- Add the gochugaru, gochujang, garlic, onion, and zucchini. Stir well and cook for 5 minutes.
- Add the squid pieces and cook for 3-4 minutes until the squid turns opaque and curls up. Do not overcook or the squid becomes rubbery.
- Taste and adjust seasoning. Serve hot with steamed rice.
From K-Kitchen — koreanhomecook.com