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Restaurants›Kalbi Asian Bistro (Korean Restaurant)›오징어매운탕/ojiunguh Tang Recipe

오징어매운탕/ojiunguh Tang Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 오징어매운탕/Ojiunguh Tang Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 6 cups water (or anchovy-kelp stock); 0.5 cups dried anchovy heads & guts (for stock) - optional; 10 g dried kelp (dashima) - optional; 2 tbs gochugaru (Korean red pepper flakes); 1 tbs gochujang (Korean red pepper paste); 2 tbs soy sauce; 1 tbs fish sauce; 1.5 tbs minced garlic; 0.5 tsp sugar (or rice syrup); 0 to taste salt; 0 to taste freshly ground black pepper; 2 pieces medium squid, cleaned (tube + tentacles); 300 g soft tofu (silken or medium-firm), cut into 1-inch cubes; 1 cup daikon radish, peeled and sliced 1/4 inch; 0.5 pieces onion, medium, thinly sliced; 1 cup shiitake or oyster mushrooms, sliced; 1 cup zucchini, half-moon slices; 3 stalks green onions (scallions), cut into 2-inch pieces; 1 pieces fresh chili (optional, e.g., Thai or shishito), sliced; 1 bundle enoki mushrooms (optional); 1 tsp toasted sesame oil; 0 to taste toasted sesame seeds; 0 to taste chopped cilantro or perilla leaves (optional)

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time35m

Serves3

SQUID, VEGETABLES & TOFU IN SPICY BROTH

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Ingredients

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Broth & Seasoning

6 cups water (or anchovy-kelp stock)

1/2 cups dried anchovy heads & guts (for stock) - optional

1/3 oz (10 g) dried kelp (dashima) - optional

2 tbs gochugaru (Korean red pepper flakes)

1 tbs gochujang (Korean red pepper paste)

2 tbs Aged soy sauce

1 tbs Fish sauce

1 1/2 tbs minced garlic

1/2 tsp sugar (or rice syrup)

0 to taste Celtic sea salt

0 to taste freshly ground black pepper

Seafood & Protein

2 pieces medium squid, cleaned (tube + tentacles)

10.6 oz (300 g) soft tofu (silken or medium-firm), cut into 1-inch cubes

Vegetables & Aromatics

1 cup daikon radish, peeled and sliced 1/4 inch

1/2 pieces onion, medium, thinly sliced

1 cup shiitake or oyster mushrooms, sliced

1 cup zucchini, half-moon slices

3 stalks green onions (scallions), cut into 2-inch pieces

1 pieces fresh chili (optional, e.g., Thai or shishito), sliced

1 bundle enoki mushrooms (optional)

Garnish & Finishing

1 tsp toasted sesame oil

0 to taste toasted sesame seeds

0 to taste chopped cilantro or perilla leaves (optional)

Method

Broth & Stock Preparation

Prepare stock (optional)

If using anchovy-kelp stock: place 6 cups water, 1/2 cup dried anchovy guts/heads and 10 g kelp in a pot. Bring to a gentle simmer over medium heat. Simmer 10 minutes, remove kelp before it becomes slimy, simmer another 5 minutes, then strain out anchovies. Return clear stock to pot. If you prefer a quick version, use 6 cups water and proceed.

Bring the prepared stock to a gentle boil over medium-high heat.

Seasoning the Broth

Lower heat to medium. Whisk in 2 tbs gochugaru and 1 tbs gochujang until dissolved. Add 2 tbs soy sauce, 1 tbs fish sauce, 1.5 tbs minced garlic and 1/2 tsp sugar. Taste the broth and adjust salt with a pinch of salt or extra soy sauce if necessary. Keep broth at a gentle simmer.

Vegetables & Simmering

Add the sliced daikon radish to the simmering seasoned broth first. Simmer 6-8 minutes to soften the radish.

Add the sliced onion, mushrooms (shiitake or oyster), and zucchini. Simmer 4-5 minutes until vegetables are tender-crisp.

Squid & Tofu

Prepare squid while vegetables simmer: clean squid by removing the head, beak and cartilage. Rinse. Slice tubes into 1/2-inch rings and cut tentacles into bite-sized pieces.

Gently add the squid pieces to the simmering broth and cook 2-3 minutes until just cooked through — squid cooks quickly and becomes rubbery if overcooked.

Carefully add the tofu cubes into the pot and simmer 1-2 minutes to warm through without breaking them up.

Final Assembly & Garnish

Add the green onion pieces and sliced fresh chili (if using). Simmer 30 seconds to 1 minute just to wilt the scallions and warm the chili.

Turn off heat. Stir in 1 tsp toasted sesame oil. Adjust seasoning with more soy sauce, fish sauce, or salt if needed. Finish with a sprinkle of toasted sesame seeds and chopped cilantro or perilla if using.

Serve hot in bowls with steamed rice on the side. For communal style, transfer to a shallow hot pot and keep simmering gently at the table.