Korean Squid Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Gochujang alone seasons this squid stew, giving the red broth a sweet, rounded heat, and one whole squid goes in as rings and tentacles.
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Scoring the inside of the body makes the rings curl as they cook and pulls the sauce in between the layers. The squid joins only after the zucchini and tofu have had about five minutes, and two or three minutes is all it takes.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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