"Authentic Korean squid and kimchi soup with sweet potato. Tangy, umami-rich comfort food with enoki mushrooms and perilla seeds."
Estimated Nutrition
Ingredients
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Squid
100g
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Soft tofu
50g
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Enoki mushrooms
20g
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Red chili pepper
4g
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Sweet potato
30g
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Bean sprouts
20g
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Kimchi
140g
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Chrysanthemum greens
20g
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Radish
50g
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Kelp
5g
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Scallions
20g
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Dried anchovies
10g
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Water
300ml
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Sesame oil
10ml
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Ground perilla seeds
5g
Local Substitutes
Instead of 팽이버섯 (Enoki mushrooms)
Use: Button or cremini mushrooms
Reason: Similar texture and umami flavor when sliced
Instead of 쑥갓 (Chrysanthemum greens)
Use: Arugula or spinach
Reason: Leafy green with slight bitterness, adds fresh finish
Instead of 들깻가루 (Ground perilla seeds)
Use: Ground sesame seeds or pine nuts
Reason: Adds nutty flavor and texture
Instead of 다시마 (Kelp)
Use: Kombu seaweed or vegetable bouillon
Reason: Provides umami base for broth
🧑🍳 Cooking Instructions
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1
Combine radish, kelp, scallions, dried anchovies, and water in a pot. Bring to boil, then strain through a sieve to make broth.
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2
Cut squid body into large chunks and tentacles into thin strips.
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3
Cube tofu and mushrooms. Slice red chili diagonally. Cut sweet potato into bite-sized pieces. Trim bean sprouts. Cut kimchi into chunks.
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4
Heat sesame oil in a pot and sauté kimchi, then add sweet potato, bean sprouts, and broth. Bring to boil.
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5
Add squid and simmer until cooked. Stir in ground perilla seeds.
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6
Add tofu, enoki mushrooms, chrysanthemum greens, sweet potato, and red chili. Simmer until tender and serve.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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