Korean Squid Stew
Ojingeo jjigae simmers a whole scored squid in an anchovy broth enriched with gochujang, yielding a sweet-spicy stew. Tofu and zucchini cook alongside, soaking up the bold red pepper paste flavor. Scoring the squid allows the seasoning to penetrate, so each bite releases the savory broth. The natural sweetness of gochujang pairs well with the mild squid, making this a straightforward but flavorful side dish stew.
Adjust Servings
Instructions
- 1
Clean the squid; cut the body into rings and separate the legs.
- 2
Heat anchovy broth and dissolve gochujang into it; bring to a boil.
- 3
Add zucchini and tofu and cook, then add the squid.
- 4
When squid is just cooked, adjust seasoning with salt and serve.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Tofu Stew (Spicy Kimchi & Firm Tofu Pot)
A straightforward jjigae that highlights firm tofu and kimchi in a spicy anchovy broth. Gochugaru dissolves into the stock to create a vivid red, peppery base, while the kimchi's fermented tang adds complexity with each passing minute on the stove. Green onion rounds out the aromatics. Despite using only five main ingredients, the fermented kimchi does the heavy lifting, producing a broth with layered acidity and depth.
Korean Spicy Fish Stew (Mackerel in Chili-Radish Broth)
Saengseon jjigae is a spicy Korean fish stew made with mackerel or beltfish cut into chunks, simmered alongside daikon radish and zucchini. Gochujang, gochugaru, soy sauce, and garlic build a bold, peppery broth in an anchovy stock base. The radish neutralizes any fishiness while adding natural sweetness to the soup. Picking the flaky fish off the bone and eating it with spoonfuls of the fiery broth over rice is the traditional way to enjoy it.
Korean Mushroom Doenjang Stew
Three types of mushrooms - shiitake, oyster, and enoki - are simmered together in doenjang-seasoned anchovy broth. Each mushroom contributes a distinct texture: the meaty chew of shiitake, the silky tear of oyster mushroom, and the delicate crunch of enoki. Cubes of soft tofu round out the stew, absorbing the fermented soybean broth into every bite.
Korean Potato Stew (Pork & Potato Spicy Gochujang Pot)
A straightforward Korean stew built around whole potatoes and pork, seasoned with gochujang and gochugaru. As the potatoes soften, they thicken the broth naturally, giving it a hearty consistency. The pork adds a mild meatiness that balances the spicy-sweet kick of the chili paste. With just five core ingredients, this is a simple home-style stew that comes together quickly.
Korean Spicy Braised Chicken
Dak-bokkeum-tang starts by stir-frying chicken pieces in a gochujang and soy sauce mixture, then adds water and simmers until the liquid reduces to a thick, clinging sauce. Potato chunks absorb the braising liquid and become flavorful throughout, while onion dissolves into the sauce adding sweetness. Gochujang provides the heat backbone and soy sauce supplies the umami depth, creating a layered flavor profile. The longer it simmers, the deeper the seasoning penetrates into the meat and bones. Spooning the sauce over rice turns it into a quick seasoned rice bowl.
Korean Spicy Chicken Soup
Dakgaejang is a spicy Korean chicken soup modeled on the classic beef yukgaejang, using a whole chicken boiled and shredded as the protein base. The shredded meat, rehydrated bracken fern, and bean sprouts are tossed in a seasoning of gochugaru, soy sauce, and sesame oil, then simmered in the reserved chicken broth. As the chili flakes dissolve into the oil, they create a broth that is simultaneously fiery and layered rather than one-dimensionally hot. Bracken adds a chewy, almost meaty resistance alongside the snappy bean sprouts, and making chili oil separately before stirring it in deepens the heat with a roasted, smoky undertone.