Korean Squid Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Ojingeo jjigae simmers a whole cleaned squid in an anchovy broth enriched with gochujang and chili flakes, producing a sweet-spicy stew that pairs directly with steamed rice.
Read more
The squid body is scored with diagonal cuts before going into the pot, which lets the bold red pepper paste seasoning penetrate the flesh so that each bite carries the full flavor of the broth. Tofu and zucchini cook alongside, absorbing the spicy liquid while softening enough to contrast with the firm, chewy squid. The natural sweetness of gochujang is well matched to the mild, clean flavor of squid, keeping the stew from tasting one-dimensional despite its deep red color. Timing matters: squid added too early toughens quickly, so it goes in during the final five minutes and cooks just until opaque. Cheongyang chili peppers can be added for extra heat, and a handful of sliced green onion stirred in at the end provides a fresh aromatic note. The braising liquid, spiced and slightly thickened from the vegetables, is rich enough to spoon over rice and eat on its own.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Clean 1 whole squid by removing the innards and peeling off the skin, then rinse it under running water and drain well.
Score the inside of the body with shallow diagonal cuts so the seasoning can reach the flesh.
- 2Heat
Slice the scored squid body into 1 cm rings and cut the legs into 4 cm pieces.
Slice half a zucchini into even pieces and cut 150 g tofu into bite-size cubes so everything cooks at the same pace.
- 3Control
Pour 400 ml anchovy broth into a pot and whisk in 2 tablespoons gochujang until no large clumps remain.
Bring it to a boil over high heat, checking that the broth turns evenly red before adding solids.
- 4Control
When the broth boils, add the zucchini and tofu, then reduce to medium heat.
Simmer for about 5 minutes, until the zucchini edges look slightly translucent and the tofu has absorbed some of the red broth.
- 5Control
Once the broth returns to a steady simmer, add the squid and cook for only 2 to 3 minutes.
It is done as soon as the flesh turns opaque and the rings curl, so avoid extending the simmer.
- 6Finish
Turn off the heat as soon as the squid becomes opaque and the rings curl.
Transfer immediately to bowls and serve hot before the squid becomes tough.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Scored squid absorbs a sweet and spicy gochujang broth in this classic ojingeo jjigae.
- Finish cue
- Turn off the heat as soon as the squid becomes opaque and the rings curl.
- Avoid this
- Add squid at the end - overcooking makes it rubbery.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 5 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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