Chewy Squid and Spicy-Sweet Kongbul
Spicy, Sweet, and Chewy Squid Kongbul: Perfect for Side Dish or a Drink Snack!
Experience the irresistible combination of chewy squid, crisp bean sprouts, and a delightfully spicy-sweet sauce! This beloved Korean dish, Kongbul, gets an exciting upgrade with squid. Here’s how to make it deliciously at home.
Main Ingredients- 300g Bean Sprouts
- 2 Squid (cleaned)
- 500g Beef for Bulgogi
Broth & Other Ingredients- 1 Tbsp Sesame Oil
- 4 Tbsp Broth from Boiling Bean Sprouts
- 2 pieces Dried Kelp (Kombu)
- 4 Bay Leaves
Vegetables- 5 Cheongyang Peppers (Spicy Korean Green Peppers)
- 1.5 Onions
- 1 bunch King Oyster Mushrooms (or similar)
- 1/3 Carrot (approx. 1/3 of a medium carrot)
- 1/2 bunch Perilla Leaves
- 1 Scallion (Green Onion)
Seasoning Sauce- 2.5 Tbsp Gochujang (Korean Chili Paste)
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Mixed Herbs (optional)
- 1/2 tsp Ginger Powder
- 5 Tbsp Soy Sauce (for seasoned dishes)
- 1 tsp Black Pepper
- 1.5 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Mirin (or Cooking Wine)
- 4 Tbsp Oligodang (Corn Syrup or Rice Syrup)
- 1 Tbsp Sesame Oil
- 4 Tbsp Broth from Boiling Bean Sprouts
- 2 pieces Dried Kelp (Kombu)
- 4 Bay Leaves
Vegetables- 5 Cheongyang Peppers (Spicy Korean Green Peppers)
- 1.5 Onions
- 1 bunch King Oyster Mushrooms (or similar)
- 1/3 Carrot (approx. 1/3 of a medium carrot)
- 1/2 bunch Perilla Leaves
- 1 Scallion (Green Onion)
Seasoning Sauce- 2.5 Tbsp Gochujang (Korean Chili Paste)
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Mixed Herbs (optional)
- 1/2 tsp Ginger Powder
- 5 Tbsp Soy Sauce (for seasoned dishes)
- 1 tsp Black Pepper
- 1.5 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Mirin (or Cooking Wine)
- 4 Tbsp Oligodang (Corn Syrup or Rice Syrup)
- 2.5 Tbsp Gochujang (Korean Chili Paste)
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Mixed Herbs (optional)
- 1/2 tsp Ginger Powder
- 5 Tbsp Soy Sauce (for seasoned dishes)
- 1 tsp Black Pepper
- 1.5 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Mirin (or Cooking Wine)
- 4 Tbsp Oligodang (Corn Syrup or Rice Syrup)
Cooking Instructions
Step 1
First, rinse the bulgogi beef under cold running water to remove excess blood. Adding 1 tablespoon of mirin (measured with a regular soup spoon) will help remove any gamey odors. Let it soak for about 15-20 minutes, making sure to break up any clumps of meat in between.
Step 2
Prepare the squid by making shallow criss-cross cuts on the inside surface. This scoring helps the seasoning penetrate deeply, making each bite more flavorful. Slice the squid into bite-sized pieces.
Step 3
To clean the squid thoroughly and achieve a tender texture, rub it with 1 tablespoon of coarse salt (measured with a soup spoon). Rinse it well under cold water. Let it sit for about 5-10 minutes; you’ll notice some water being released from the squid.
Step 4
To eliminate any undesirable smell from the bean sprouts, add 1 tablespoon of coarse salt (soup spoon measure) and just enough water to barely cover them. Cover the pot and bring to a boil. Crucially, do not lift the lid before the water boils! Set aside about 4 tablespoons of the bean sprout boiling water – it will be used in the seasoning sauce.
Step 5
Once the bean sprouts are cooked, quickly rinse them under cold water. This step helps to maintain their crisp texture.
Step 6
While the beef is draining, let’s prepare the delicious seasoning sauce. In a bowl, combine 2.5 tablespoons of gochujang, 4 tablespoons of gochugaru, 1 tablespoon of minced garlic, 0.5 tablespoon of mixed herbs (this is optional), 1/2 teaspoon of ginger powder, 5 tablespoons of soy sauce, 1 teaspoon of black pepper, 1.5 tablespoons of plum extract, 1 tablespoon of mirin, and 4 tablespoons of corn syrup. Mix everything thoroughly until well combined.
Step 7
Add the reserved 4 tablespoons of bean sprout boiling water (soup spoon measure) to the seasoning sauce and mix well. This adds an extra layer of depth and flavor.
Step 8
Rinse the squid thoroughly under cold water again until the water runs clear, ensuring all impurities are removed. Rinse the beef 2-3 times and drain it very well on a sieve before placing it in a bowl.
Step 9
Now, let’s make the broth for the Kongbul. Pour about 1 cup (approximately 200ml) of water into a pot, using a standard paper cup as a measure.
Step 10
Add the 2 pieces of dried kelp and 4 bay leaves to the water. Bring to a boil over medium heat to infuse the broth.
Step 11
Add 6 tablespoons of the prepared seasoning sauce to the squid and beef. Mix well to ensure the meat and squid are evenly coated. Marinating them beforehand will allow the flavors to meld beautifully.
Step 12
When the seasoning is evenly distributed, the flavors will deepen significantly. Let it marinate for a short while.
Step 13
While the broth is simmering, prepare the vegetables. Slice the onion into strips, the scallion diagonally, and the carrot into half-moon shapes. Stack the perilla leaves, roll them up, and slice them into thin strips. Trim the base of the king oyster mushrooms and separate them into strands.
Step 14
Once the broth is at a rolling boil, remove and discard the kelp and bay leaves. Add the marinated squid and beef to the pot. Pour in the remaining seasoning sauce and stir well over medium heat to distribute everything evenly.
Step 15
Now, add all the prepared vegetables (except for the king oyster mushrooms) and mix well. We’ll add the mushrooms later to prevent them from becoming too soft.
Step 16
For a kick of heat, finely chop the 5 Cheongyang peppers and add them to the pot. Adjust the amount to your spice preference.
Step 17
Once the carrots are tender-crisp, add the king oyster mushrooms and the cooked bean sprouts. Continue to cook over medium heat. Avoid overcooking the bean sprouts after adding them.
Step 18
When the dish starts bubbling nicely, reduce the heat to low. Drizzle in 1 tablespoon of sesame oil and let it simmer for another 10 minutes. This allows all the flavors to meld together perfectly.
Step 19
And there you have it – delicious Squid Kongbul is ready! Enjoy this wonderfully spicy-sweet and chewy dish that’s perfect for any meal!
