Squid Kimchi Stew (Ojingeo Kimchi Jjigae)

Photo: Korea Ministry of Food and Drug Safety

Squid Kimchi Stew (Ojingeo Kimchi Jjigae)

Name: Squid Kimchi Stew (Ojingeo Kimchi Jjigae)
Cuisine: South Korea
Ingredients: 100 g squid (100g); 50 g tofu (50g); 20 g enoki mushrooms (20g); 4 g red chili pepper (4g); 30 g sweet potato (30g); 20 g soybean sprouts (20g); 140 g kimchi (140g); 20 g crown daisy (ssukgat) (20g); 50 g Broth: Korean radish (50g); 5 g dried kelp (dasima) (5g); 20 g green onion (20g); 10 g dried anchovies (10g); 300 g water (300g); 10 g Seasoning: sesame oil (10g); 5 g ground perilla seeds (5g)

오징어김치찌개

Soup & stew · Boiled

Soups & stewsCourse

159kcal · per serving

3/5Spice

No porkGluten-free

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Recipe

Squid Kimchi Stew (Ojingeo Kimchi Jjigae)

🌶 Spicy 3/5No porkNo meat or alcoholGluten-freeContains: soy, sesame, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

squid오징어(100g)
100 g
tofu두부(50g)
50 g
enoki mushrooms팽이버섯(20g)
20 g
red chili pepper붉은 고추(4g)
4 g
sweet potato고구마(30g)
30 g
soybean sprouts콩나물(20g)
20 g
kimchi김치(140g)
↔ No kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
140 g
crown daisy (ssukgat)쑥갓(20g)
20 g
Broth: Korean radish육수 무(50g)
50 g
dried kelp (dasima)다시마(5g)
5 g
green onion대파(20g)
20 g
dried anchovies멸치(10g)
↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
10 g
water물(300g)
300 g
Seasoning: sesame oil양념 참기름(10g)
10 g
ground perilla seeds들깻가루(5g)
5 g

Nutrition per serving

159kcal

2.5gCarbs

2.4gProtein

0.7gFat

549mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the broth ingredients and strain through a sieve to make the broth.
Cut the squid body into large pieces and slice the legs thin.
Cut the tofu and mushrooms into bite-size pieces, slice the chili pepper on the diagonal, cut the sweet potato into bite-size pieces, and trim the soybean sprouts.
Cut the kimchi into bite-size pieces, stir-fry in a pot with sesame oil, then add the sweet potato, soybean sprouts and broth and boil.
When it is simmering with a little liquid, add the squid and boil; when the squid is cooked, add the ground perilla seeds and boil.
Add the tofu, enoki mushrooms, crown daisy, sweet potato and red chili pepper and boil to finish.

💡 TipThe filling is scraped off the kimchi to reduce salt, and only the kimchi's own seasoning is used to reduce sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.