Ingredients with Measurements:
- 1 lb squid, cleaned and cut into bite-sized pieces
- 1 onion, sliced
- 1 green onion, chopped
- 1 red chili pepper, sliced
- 1 green chili pepper, sliced
- 2 garlic cloves, 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
- 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, sauté onion, green onion, red chili pepper, green chili pepper, and garlic over medium heat until fragrant.
2. Add gochugaru and gochujang to the pot and stir well.
3. Add squid to the pot and stir until coated with the spicy mixture.
4. Add water, soy sauce, and fish sauce to the pot and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the squid is cooked through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat: 2g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Squid can be substituted with other seafood such as shrimp or mussels.
- Gochugaru and gochujang can be substituted with other types of chili flakes and chili paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as zucchini, mushrooms, or carrots to the stew.
- Use chicken or beef instead of squid.
- Make it less spicy by reducing the amount of gochugaru and gochujang.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- Adjust the spiciness level to your liking by adding more or less gochugaru and gochujang.
- Serve with rice and kimchi for a complete meal.
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 sprinkle of chopped green onion on top.
Garnishes:
Chopped green onion and sliced chili peppers.
Pairings:
Rice and kimchi.
Suggested side dishes:
Steamed vegetables and pickled radish.
Troubleshooting advice:
If the stew is too spicy, add more water to dilute the spiciness.
Food safety advice:
Make sure to cook the squid thoroughly to avoid any foodborne illnesses.
Food history:
Ojingeo Maeuntang is a popular Korean seafood stew that originated in the southern coastal regions of Korea.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice and kimchi for a complete meal.
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Region: Korean