Main ingredients 🥩
squidtofuoniongochujangred pepper powder
Okjubu's Squid Jjambbong
A savory dish featuring golden-brown fried tofu and a spicy, thick broth that pairs perfectly with rice when mixed in.
🙋 Recommended for
- ⭐ Those craving a hearty bowl of rice with spicy sauce for a quick meal
- ⭐ People looking for a main course that makes generous use of squid and tofu
Ingredients needed 🛒3 servings
- squid 2 pieces
- tofu 1 block
- onion 1 piece
- green chili peppers 2 pieces
- vegetable oil as needed
- beef dashi 1 small spoon
- minced garlic 1 large spoon
- sugar 1 large spoon
- anchovy sauce 1 large spoon
- soy sauce 1 large spoon
- gochujang 1 large spoon
- red pepper powder 2 large spoons
- water 50ml
- black pepper a pinch
- sesame oil 1 large spoon
- toasted sesame seeds a pinch
Recipe 🍳
- Cut the squid into large bite-sized pieces, slice the onion into strips, and julienne the green chili peppers.
- Heat vegetable oil in a pan and pan-fry the tofu on both sides until golden brown. Remove and set aside.
- In the same pan, add beef dashi, minced garlic, sugar, anchovy sauce, soy sauce, gochujang, red pepper powder, water, and black pepper in the specified amounts to make the sauce.
- Once the sauce comes to a boil, add the prepared squid, onion, and green chili peppers. Stir-fry over high heat.
- When the squid is partially cooked, add the previously pan-fried tofu and continue to stir-fry until the sauce becomes thick and sticky.
- Turn off the heat, drizzle with sesame oil, and sprinkle toasted sesame seeds on top before serving.
- Cut squid and vegetables into bite-sized pieces.
- Pan-fry tofu until golden brown and set aside.
- Prepare the sauce and stir-fry squid and vegetables in it.
- Add the fried tofu and simmer until the sauce thickens, then finish with sesame oil and sesame seeds.
Cooking tips 💡
- For the best texture, leave some thick broth so it clings well to rice when mixed.
- Using sesame oil instead of regular sesame oil at the end enhances the nutty aroma and depth of flavor.
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