"A refreshing, soul-warming bowl of Korean home-style comfort."
Estimated Nutrition
Ingredients
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• 1 medium squid
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• 300g Korean radish
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• 1/2 stalk green onion
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• 1 Cheongyang chili
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• 1L anchovy-kelp stock
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• Seasoning: Perilla oil, Gochugaru, garlic, soy sauce, fish sauce, salt, pepper
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[재료]
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• 오징어
1마리
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• 무
300g
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• 대파
1/2대
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• 청양고추
1개
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• 육수 1L (멸치 다시마)
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• 양념: 들기름, 고춧가루, 다진마늘, 국간장, 액젓, 소금, 후추
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
Step 1: Prep. Slice radish (0.5cm), clean and cut squid, prepare aromatics.
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2
Step 2: Sauté. Heat oil, sauté radish, stir in chili powder (if desired).
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3
Step 3: Simmer. Pour stock and boil until radish is transparent.
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4
Step 4: Season. Add squid, garlic, soy sauce, and fish sauce.
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5
Step 5: Finish. Add onion/chili, season with salt/pepper to taste.
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6
[조리법]
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7
단계 1: 손질. 무를 나박썰기하고, 오징어를 한입 크기로 손질합니다.
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8
단계 2: 볶기. 들기름에 무를 볶다가 고춧가루를 넣어 고추기름을 냅니다.
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9
단계 3: 끓이기. 육수를 붓고 무가 투명해질 때까지 끓입니다.
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10
단계 4: 양념. 오징어와 마늘, 국간장, 액젓을 넣습니다.
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11
단계 5: 마무리. 대파와 고추를 넣고 소금으로 최종 간을 맞춥니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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