| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 20g | 2g | 20g |
| sugars | fibre | protein | salt |
| 6g | 4g | 25g | 1.6g |
Why I Love South Korean Spicy Braised Squid in Soybean Paste Sauce
I’ve always had a penchant for trying different cuisines, and today I want to share one of my absolute favorites with you – a divine South Korean dish known as Spicy Braised Squid in Soybean Paste Sauce. When cooked right, this dish has an unequaled depth of flavor with umami notes from the doenjang (Korean soybean paste), savory sweetness of roast-y caramelized onions, and a spicy kick from gochujang and gochugaru, Korean chili paste and flakes respectively. Top it all off with tender pieces of squid, and you’ve got something truly unforgettable.
A Gastronomic Love Affair with The East
Growing up in Colorado, much of my culinary journey started with game meats and outdoor cooking. But it wasn’t until my partner Gordon introduced me to the vibrant world of Asian cuisine, that I discovered my love for flavors as explosive and vivid as those found in dishes like the Spicy Braised Squid in Soybean Paste Sauce. These Eastern flavors triggered an exciting change in my kitchen experiments, inspiring me to create cross-over flavors, incorporating the bold spices of Asia into my traditional mountain cooking.
I owe much of this newfound love to the likes of Maangchi, a respected figure in the world of Korean food. Her dynamic approach to bringing Korean fare into everyday home cooking has been an inspiration in my culinary journey to bring diverse flavors to the table.
The Perfect Pairings
Speaking of tables, this South Korean recipe is typically enjoyed with a bowl of steaming white rice to balance out its rich and bold flavors. If you are keen on a fully immersive Korean dining experience, I would recommend pairing this dish with a light cucumber salad or Oi Muchim as it is known in Korea. The refreshing crunch from the salad helps balance out the deep spices and tenderness of the squid. And if you want to really set the mood? Don’t forget to serve up some traditional Soju, a Korean distilled spirit that pairs wonderfully with the spicy and savory notes in this dish.
In the end, every recipe is (or should be) a reflection of the creator’s story and their culinary journey. Mine has been marked by the rustic ingredients of Colorado, the diverse spices of Eastern cuisine, and of course, shared plates of love and laughter with Gordon.
Whether it be in Seoul or in the Rockies, with squid or with game meat, nothing quite brings people together like good food. So here’s to hoping that you enjoy this Spicy Braised Squid in Soybean Paste Sauce as much as I do, and may it spark in you a food-love story of your own.
What You’ll Need
- 3 medium squid (about 1.5 lbs)
- 3 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, thinly sliced
- 2 cups of water
- 2 green onions, sliced
- 2 tablespoons Korean soybean paste (doenjang)
- 2 tablespoons Korean red chili paste (gochujang)
- 1 tablespoon Korean red chili flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sake or rice wine (optional)
- 1 teaspoon sesame oil
Method
Step One
Start by cleaning the squid. Remove the innards and the transparent bone, rinse well, and slice the squid body into rings. Don’t forget to slice the tentacles too.
Step Two
Next, heat the cooking oil in a deep saucepan or pot over medium heat. Add the minced garlic and finely chopped onion to the pan, sautéing until the onion is translucent and the garlic is fragrant.
Step Three
Add the sliced carrots to the pot and sauté for another 2 minutes. Then, mix in the cleaned, sliced squid, sautéing everything together for a few more minutes until the squid is opaque.
Step Four
In a small bowl, mix together the Korean soybean paste, Korean red chili paste, Korean red chili flakes, soy sauce, and brown sugar. If you’re using sake or rice wine, add it in at this point.
Step Five
Pour the sauce mixture into the pot with the squid and vegetables. Also add the 2 cups of water, and bring everything to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 20-30 minutes. Keep an eye on it to ensure the squid doesn’t overcook and become rubbery.
Step Six
Finally, add the sliced green onions and sesame oil, give everything a good stir, and cook for another 2-3 minutes. Your Spicy Braised Squid in Soybean Paste Sauce is ready. Serve hot with steamed rice.
