Spicy Squid Stew recipe - ingredients, nutrition and when to eat it
This spicy stew is made by simmering squid and radish in a gochujang-based sauce. The chewy squid and tender radish make a satisfying pairing with rice on a…
This spicy stew is made by simmering squid and radish in a gochujang-based sauce. The chewy squid and tender radish make a satisfying pairing with rice on a cold evening.
Seafood · 30 minutes to cook
Nutrition (per 748g serving): 290.7 kcal · protein 35.1g · carbohydrate 21.9g · fat 5.7g · sodium 1231.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squid can become tough if simmered too long, so add it at the end and cook it briefly.
Tips: Cooking the radish thoroughly first allows its natural sweetness to infuse the broth.
Tips: Don’t stir-fry the gochujang sauce over high heat for too long, or it may burn easily.
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Ingredients (1 serving)
- Squid — 150 g
- Korean radish — 100 g
- Gochujang — 1 Tbsp
- Green onion — 0.5 pc
- Onion — 0.3 pc
- Garlic — 2 pc
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Dried anchovies — 5 g
- Kelp — 5 g
- Water — 400 ml
- Cooking oil — 0.5 tsp