Soup & Stew

Squid Kimchi Stew

Name: Squid Kimchi Stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Squid; 50 g Tofu; 20 g Enoki mushrooms; 4 g Red chili pepper; 30 g Sweet potato; 20 g Soybean sprouts; 140 g Kimchi; 20 g Crown daisy (ssukgat); 50 g Korean radish; 5 g Dried kelp (dasima); 20 g Green onion; 10 g Dried anchovies; 300 g Water; 10 g Sesame oil; 5 g Perilla seed powder

오징어김치찌개

A spicy kimchi stew with tender squid, sweet potato, tofu, enoki and crown daisy in anchovy broth, enriched with perilla seed powder. The kimchi filling is removed to reduce salt, and the stew is seasoned only by the kimchi itself.

🇰🇷 A twist on Kimchi Jjigae — see the classic kimchi stew recipe →

📝 Step-by-Step Instructions

Boil the broth ingredients, then strain to make the broth.

Cut the squid body into large pieces and the tentacles into thin pieces.

Cut the tofu and mushrooms into bite-sized pieces, slice the chili diagonally, cut the sweet potato into bite-sized chunks and trim the bean sprouts.

Cut the kimchi into bite-sized pieces and stir-fry it in sesame oil in a pot, then add the sweet potato, bean sprouts and broth and bring to a boil.

When the liquid has reduced a little, add the squid. Once it is cooked, stir in the perilla seed powder.

Add the tofu, enoki, crown daisy and red chili, and simmer to finish.

📊 Nutrition Facts (per serving)

159.1Calories (kcal)

2.5 gCarbs

2.4 gProtein

0.7 gFat

549 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.