Ingredients with Measurements:
- 1 lb squid, cleaned and cut into bite-sized pieces
- 2 large potatoes, peeled and cut into chunks
- 1 onion, chopped
- 4 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
- 6 cups water
- 2 green onions, sliced
- 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 the onion and garlic until fragrant.
2. Add the gochugaru and gochujang and stir to combine.
3. Add the squid and stir-fry for 2-3 minutes until lightly browned.
4. Add the potatoes, soy sauce, fish sauce, and water. Bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes until the potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 2g
Carbohydrates: 29g
Protein: 14g
Substitutions for ingredients:
- Squid can be substituted with shrimp or other seafood.
- Potatoes can be substituted with sweet potatoes or carrots.
- Gochugaru and gochujang can be substituted with other chili flakes and paste.
Variations:
- Add other vegetables such as zucchini, mushrooms, or spinach.
- Use chicken or beef instead of squid.
- Make it vegetarian by using vegetable broth and omitting the seafood.
Tips and tricks:
- To prevent the squid from becoming tough, do not overcook it.
- Adjust the amount of gochugaru and gochujang according to your spice preference.
- Serve with rice or noodles 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 low heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, sesame seeds.
Pairings:
Kimchi, pickled vegetables, steamed rice.
Suggested side dishes:
Banchan (Korean side dishes), steamed vegetables, Korean pancakes.
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the heat.
- If the potatoes are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gamjatang is a popular Korean stew made with pork bones and potatoes. This seafood version is a twist on the classic dish.
Flavor profiles:
Spicy, savory, umami.
Serving suggestions:
Serve hot with rice or noodles for a satisfying meal.
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Region: Korean