Ttukdak Hyung's Squid Tofu Jjigae

• vegetable oil : 5 tablespoons
• tofu : 500g (one block)
• gochujang : 2 tablespoons
• red pepper powder : 2 tablespoons
• minced garlic : 2 tablespoons
• water : 360ml (2 cups using paper cup measurement)
• anchovy sauce : 2 tablespoons
• dried anchovy stock : 1 tablespoon
• sugar : 1 tablespoon
• black pepper : 0.3 tablespoon
• squid : 300g (one whole squid)
• green onion : 100g
• green chili pepper : 30g
• red chili pepper : 15g
• water : 100ml
• potato starch : 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Pan-frying the tofu first prevents it from breaking apart during simmering and helps the sauce adhere better to its surface.
• Sautéing the gochujang, red pepper powder, and minced garlic directly in the pan used for frying tofu reduces raw bitterness and enhances flavor.
• Squid becomes tough if overcooked, so add it only after the sauce has boiled, then just thicken with the slurry to finish.

Recommended for 🙋

• ⭐Those who enjoy the soft texture of tofu and chewy bite of squid, combined with a spicy, savory sauce.
• ⭐People looking to create a tangy yet deeply flavorful main course as a side dish or drinking snack.
• ⭐Anyone wanting to make a special yet delicious meal using tofu and squid.