Spicy Squid and Seaweed Stew
Easy Camping Stew: A Delicious Squid and Seaweed Stew Recipe
Introducing a simple yet incredibly flavorful squid and seaweed stew, perfect for camping trips or a quick home-cooked meal. This stew is wonderfully spicy and hearty, making it a fantastic companion to rice. We’ve used soybean paste (ssamjang) and fresh seaweed to create a rich and savory broth with a deep umami taste. It’s especially comforting on a chilly day.
Main Ingredients- 3 squids
- 150g water seaweed (prepared)
- 1 potato
- 1 green onion
- 1 Korean chili pepper (cheongyang)
- 1 red chili pepper
- 1/3 onion
- 800ml kelp stock
Seasonings- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp ssamjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp rice wine (mirin or similar)
- 1 Tbsp fish sauce (anchovy or similar)
- 1/2 Tbsp cooking wine (sake or similar)
- 1/2 Tbsp soy sauce for soup
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp ssamjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp rice wine (mirin or similar)
- 1 Tbsp fish sauce (anchovy or similar)
- 1/2 Tbsp cooking wine (sake or similar)
- 1/2 Tbsp soy sauce for soup
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew by washing and chopping them. Fresh ingredients are key to a delicious stew.
Step 2
Rinse the squid thoroughly under running water while keeping the skin on. Slice it into 1cm thick rings, preserving its shape. Cut the squid tentacles into bite-sized pieces as well.
Step 3
Peel the potato and slice it thinly, about 0.5cm thick. Slice the onion into strips. Cut the green onion and chili peppers (cheongyang and red) diagonally. Rinse the water seaweed in cold water, drain, and cut it into manageable pieces.
Step 4
Pour the 800ml of kelp stock into a deep pot. Add the sliced potatoes. Once the stock begins to boil, stir in 1 Tbsp of gochujang and 1/2 Tbsp of ssamjang until dissolved. Let it simmer over medium heat for about 3 minutes, or until the potatoes are slightly tender.
Step 5
Once the potatoes are partially cooked, add the prepared water seaweed to the pot. Allow it to mingle with the broth.
Step 6
Add the sliced onion. Now, add all the seasoning ingredients: 2 Tbsp gochugaru, 2 Tbsp rice wine, 1/2 Tbsp cooking wine, 1 Tbsp fish sauce, and 1/2 Tbsp soup soy sauce. These seasonings will create the stew’s characteristic spicy and deep flavor.
Step 7
Add the squid to the pot and simmer over high heat for just about 3 minutes. Be careful not to overcook the squid, as it can become tough.
Step 8
Finally, taste the stew and adjust the seasoning with salt if needed. Add the sliced green onion and Korean chili pepper. Sprinkle a little black pepper for added aroma.
Step 9
Bring the stew to a final simmer so all the flavors meld together. Your delicious and spicy squid and seaweed stew is now ready! Enjoy it hot with a bowl of rice.
