Special Homemade Squid Bossam: Recreating Yeongdeungpo Yeoro House Style
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Craving a special squid dish that transports you straight to a renowned restaurant, all from the comfort of your own home? Recreate the signature Squid Bossam from Yeongdeungpo’s famous Yeoro House! This dish features chewy squid and crisp bean sprouts coated in a perfectly balanced sweet and spicy sauce, creating an unforgettable culinary experience. The secret ingredient? ‘Ramen soup powder’! This recipe meticulously details how to use this surprising ingredient to add a savory depth of flavor, perfectly replicating the Yeoro House Squid Bossam. Forget meal kits; this homemade version, made with love and care, is sure to become a new favorite that will have you reaching for seconds (and rice!).
Main Ingredients for Squid Bossam- 4 fresh squids
- 600g fresh bean sprouts
Cooking Instructions
Step 1
Let’s start with the heart of this special Squid Bossam: the homemade sauce! We’ll recreate the flavors of Yeongdeungpo’s beloved ‘Yeoro House’ by tasting and remembering their unique profile. First, in a large bowl, add 3 cups of gochugaru (Korean chili flakes) for a vibrant color and pleasant heat. Next, stir in the minced garlic and the secret ingredient for that addictive umami taste – 3 tablespoons of ramen soup powder! We noticed a distinct ‘processed’ flavor, not quite from chili peppers or paste, but unmistakably like ramen seasoning. This special combination is key to elevating the Squid Bossam.
Step 2
Now, let’s balance the flavors with sweetness and depth. Add 3 tablespoons of maesil cheong (plum extract) for a natural, subtle sweetness. To eliminate any potential fishy smell from the squid and enhance the overall flavor, add 2 tablespoons of soju and 2 tablespoons of mirin. Finally, season with 3 tablespoons of eoganjang (anchovy fish sauce) for a profound savory note. Eoganjang provides a richer, more complex flavor than regular soy sauce.
Step 3
To achieve the right consistency and add more depth to the sauce, we’ll incorporate broth. Pour in 1 cup of homemade anchovy-kelp broth, made with ingredients like anchovies, kelp, dried radish, dried shiitake mushroom stems, and dried shrimp. If you don’t have this broth, water will work, but the homemade broth will lend a more intense flavor. Now, mix all the sauce ingredients thoroughly.
Step 4
Instead of using the sauce immediately, it’s best to let it mature in the refrigerator for at least a day. This aging process allows the flavors to meld beautifully, creating a richer and more complex taste profile that is essential for the authentic Squid Bossam experience. Patience here will truly reward your palate!
Step 5
Now, let’s prepare the bean sprouts that will accompany the squid. Bring a pot of water to a rolling boil. Add the thoroughly washed bean sprouts and blanch them briefly, just until they are crisp-tender. Be careful not to overcook them, as they should retain a satisfying crunch. Avoid boiling them for too long to prevent any raw bean sprout odor.
Step 6
Immediately after blanching, rinse the bean sprouts under cold running water to stop the cooking process and preserve their crispness. Drain them well in a colander. Then, using the same water the bean sprouts were blanched in (don’t discard it!), carefully add the cleaned squids to poach.
Step 7
Once the squids are just cooked through (they will turn opaque and curl slightly), remove them from the water. Rinse them quickly under cold water to cool them down and firm up their texture, which enhances their chewy bite. Drain them thoroughly afterward.
Step 8
Here’s a little trick for extra flavor! Reserve a small amount of the water used to blanch the bean sprouts and squid. This flavorful liquid will act as a base and add a layer of depth when we stir-fry the ingredients later.
Step 9
It’s time to bring everything together! In a large pan or wok, combine the blanched squid, thinly sliced radish (optional, but adds freshness), and chopped green onions. Add a generous amount of your aged special sauce. Stir-fry over medium heat, ensuring all the ingredients are evenly coated with the sauce. Gently toss to prevent the sauce from burning and allow the ingredients to absorb the delicious flavors.
Step 10
Finally, add the blanched bean sprouts to the pan. Stir them in gently using the residual heat to combine them with the squid and sauce. Since the bean sprouts are already cooked, they only need to be heated through and coated with the sauce. You can do this on medium heat for a very short time or simply toss them off the heat. The goal is to keep the bean sprouts wonderfully crisp.
Step 11
Serve the delicious Squid Bossam beautifully plated. You can choose to serve some of the blanched bean sprouts separately as a side. The bean sprouts help to temper the spiciness of the dish, offering a refreshing contrast and making the overall meal more harmonious. Depending on your preference, you can mix the bean sprouts directly into the stir-fry or serve them on the side.
Step 12
And there you have it – a spectacular Squid Bossam! While attempting to replicate the famous Yeoro House from Yeongdeungpo, I found that this homemade version is even more delicious! I’ve also tried meal kits, but nothing compares to the satisfaction of making it yourself. The chewy squid, crisp bean sprouts, and the secret ramen soup-infused sauce create a truly addictive combination that’s perfect with rice! It’s a delight for spice lovers, and for those who are sensitive to heat, enjoying it with the side of bean sprouts makes it perfectly enjoyable. You absolutely must try making this at home!
