Ingredients with Measurements:
- 1 lb squid, cleaned and sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 4 cups water or seafood broth
- 1 block firm tofu, sliced
- 2 green onions, sliced
- 1 tbsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium heat. Add sliced onions and garlic and sauté until fragrant.
2. Add gochugaru and gochujang to the pot and stir until the onions are coated in the spicy paste.
3. Add sliced squid to the pot and stir until the squid is coated in the spicy paste.
4. Pour in water or seafood broth and bring to a boil.
5. Add sliced tofu and green onions to the pot and let simmer for 10-15 minutes.
6. Season with soy sauce, fish sauce, salt, and pepper to taste.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Total fat: 6g
Saturated fat: 1g
Cholesterol: 200mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 2g
Protein: 20g
Substitutions for ingredients:
- Squid can be substituted with shrimp or mussels.
- Seafood broth can be substituted with chicken or vegetable broth.
- Firm tofu can be substituted with soft tofu.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use chicken or beef instead of seafood for a different flavor.
Tips and tricks:
- Make sure to clean the squid thoroughly before slicing.
- Adjust the amount of gochugaru and gochujang to your preferred level of spiciness.
- For a thicker stew, add a tablespoon of cornstarch mixed with water to the pot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of rice and garnish with sliced green onions.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean pancake (jeon)
- Stir-fried vegetables
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the spiciness.
Food safety advice:
- Make sure to cook the squid thoroughly to prevent foodborne illness.
Food history:
- Jjigae is a Korean stew typically made with meat or seafood and vegetables.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with a side of rice and kimchi for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean