Chinese Cuisine Witch's Ojingeo Jjigae

Name: Chinese Cuisine Witch's Ojingeo Jjigae
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 squid; 1 dashi pack; green onion; zucchini; onion; chili pepper; radish; minced garlic; 2 tbsp cooking wine; 1 tbsp soy sauce; 1 tbsp dashida; 1 tsp salt; 2 tbsp gochugaru; 2 cups water; tofu

A spicy and refreshing squid stew made with leftover vegetables from the fridge.

25 min Difficulty Easy Soups & stews

Main ingredients

squiddashi packgreen onionzucchinionionchili pepperradishminced garliccooking winesoy saucedashidagochugarutofu

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Ingredients needed 1 servings

Recipe

Add 1 tbsp soy sauce to a pan to reduce the salty taste, then add 2 tbsp cooking wine and minced garlic; sauté to build aroma.
Add 2 cups water and a dashi pack, and bring to a boil to make the stock.
While the stock boils, cut radish, green onion, chili pepper, onion, zucchini, and tofu into bite-sized pieces.
Peel the squid, cut off the head, and score it diagonally.
When the stock boils, remove the dashi pack and add the prepared vegetables and tofu.
Add dashida, salt, and gochugaru, and boil thoroughly.
Finally, add the prepared squid and chili pepper; boil once more to finish.

Sauté soy sauce, cooking wine, and garlic to build aroma, then boil the stock.
Add the prepared vegetables, tofu, and seasonings, and boil.
Add squid and chili pepper, boil thoroughly to finish.

Cooking tips

Sautéing the soy sauce first reduces its saltiness and enhances the flavor.
Scoring the squid helps the seasoning absorb well and improves the texture.
Adding the chili pepper at the end brings out the spicy kick in the broth.

Recommended for

Those who want to use up leftover vegetables in the fridge.
Those looking for a spicy and refreshing soup dish.

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Chinese Cuisine Witch's Ojingeo Jjigae

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