Spicy and Refreshing Squid and Bean Sprout Gukbap
Perfect for Chilly Days! Hearty Squid and Bean Sprout Gukbap
On these cold days, we’ve prepared a delicious bowl of squid and bean sprout gukbap to warm you up and give you energy. How about a bowl of this filling gukbap to get you through the winter?
Gukbap Ingredients- 1 medium squid
- 1.5 bowls of rice
- 1/2 bag of bean sprouts (approx. 100g)
- 1/2 stalk of green onion
- 2 Cheongyang peppers (Korean chili peppers)
- 1 red chili pepper
- 2 Tbsp salted shrimp
- A pinch of sea salt
- 5 cups broth (made with dried pollock, anchovies, radish, kelp, shiitake mushrooms)
- 2 fresh eggs
Cooking Instructions
Step 1
Prepare the ingredients for a delicious squid and bean sprout gukbap. You’ll need 1 medium squid, 1/2 bag of fresh bean sprouts, and salted shrimp for added flavor.
Step 2
Clean the squid by removing its skin and rinsing it thoroughly under cold running water. This ensures a cleaner taste and tender texture.
Step 3
Finely chop the green onion (1/2 stalk). Remove the seeds from the Cheongyang peppers (2) and red chili pepper (1), then mince them finely. These will add a pleasant spiciness and vibrant color.
Step 4
Blanch the bean sprouts in boiling water for 2-3 minutes with the lid off. Cook them just until they lose their raw smell. Drain the blanched bean sprouts in a colander. Importantly, do not discard the water used to blanch the bean sprouts; it will be used for the broth!
Step 5
Briefly blanch the prepared squid in the reserved bean sprout water. Dip the squid in and out of the water quickly until it just turns opaque. This prevents it from becoming tough.
Step 6
Cut the blanched squid into bite-sized pieces. This makes it easier to enjoy with the gukbap.
Step 7
If your salted shrimp has large shrimp pieces, mince them finely so they dissolve well into the broth. If you have finely processed salted shrimp, you can use it as is.
Step 8
Pour 5 cups of the prepared broth (simmered with dried pollock, anchovies, radish, kelp, and shiitake mushrooms) into a pot and bring it to a boil. This broth will form the flavorful base of your gukbap.
Step 9
This recipe serves 2. Prepare two ttukbaegi (earthenware pots) and place 1.5 bowls of warm rice in each. Later, you will ladle the boiling broth over the rice 2-3 times (called ‘toryeom’). This process softens the rice grains and makes them deliciously chewy.
Step 10
Once the broth is boiling, add the blanched squid pieces. The squid will add a refreshing and rich flavor to the soup.
Step 11
Add the chopped green onions to the pot. Their fresh aroma will infuse the broth, enhancing its overall flavor.
Step 12
Stir in the minced salted shrimp to season the broth. While fish sauce can be used, salted shrimp offers a unique umami and aroma that perfectly complements gukbap. Adjust the seasoning to your preference.
Step 13
After ‘toryeom’-ing the rice in the ttukbaegi, arrange the drained bean sprouts attractively on top. Then, ladle the boiling mixture of squid, green onions, and salted shrimp from the pot over the rice and bean sprouts. Finally, crack one fresh egg gently onto the top.
Step 14
Garnish with the sliced red chili pepper. If you enjoy extra spice, add the minced Cheongyang peppers. Season with salt to taste right before serving, allowing each person to adjust their own preference. The egg will poach in the hot broth, creating a soft-boiled egg. Break the yolk and mix it with the rice and broth for an even creamier and richer flavor.
Step 15
The warmth spreads through your body, chasing away the cold. Ahh, the delicious combination of refreshing and spicy flavors with every spoonful! This is truly a wonderful winter dish.
