Unlock the Secret of Ojingeogimchijjigae: Authentic Flavors from South Korea’s MFDS Data
This guide is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring an authentic and precise recipe. Learn how to make this beloved Korean squid and kimchi stew, a staple cherished for its comforting warmth and vibrant flavors. (Ojing-eo Kimchi Jjigae) combines tangy fermented kimchi with tender squid, offering a dynamic, seafood-rich variation of classic kimchi jjigae. Its heritage reflects Korean cuisine’s reliance on fermented foods and fresh seafood. This recipe delivers authentic taste every time.
**H2: Authentic Ingredients**
To create this authentic , gather ingredients precisely measured per MFDS guidelines.
* **Main Ingredients:**
* 100g cleaned, sliced Squid
* 140g well-fermented, sliced Kimchi
* 50g cubed Tofu
* 20g Enoki Mushrooms
* 30g diced Sweet Potato
* 20g Bean Sprouts
* 4g sliced Red Chili
* 20g Crown Daisy / Ssukgat
* **Broth Ingredients:**
* 50g sliced Radish
* 5g Dried Kelp
* 20g white part Green Onion
* 10g Dried Anchovies
* 300g Water
* **Seasoning:**
* 10g Sesame Oil
* 5g Perilla Seed Powder
**H2: How to Make: Step-by-Step Guide**
1. **Prepare Broth:** Combine 300g water, 50g sliced radish, 5g dried kelp, 20g white green onion, and 10g dried anchovies in a pot. Bring to a boil, then simmer for 15-20 minutes. Remove kelp after 10 minutes. Strain broth, discarding solids.
2. **Sauté Kimchi:** In a separate pot, heat 10g sesame oil. Add 140g sliced kimchi and sauté for 3-5 minutes until softened and fragrant.
3. **Simmer Stew:** Pour the strained broth into the pot with kimchi. Add 30g diced sweet potato, 20g bean sprouts, and 100g sliced squid. Bring to a boil, then simmer 10-12 minutes until sweet potato is tender.
4. **Add Final Touches:** Stir in 50g cubed tofu, 20g enoki mushrooms, and 5g perilla seed powder. Cook for another 3-5 minutes, allowing flavors to meld.
5. **Serve:** Ladle the hot into a serving bowl. Garnish with 4g sliced red chili and 20g fresh crown daisy. Serve immediately with steamed rice.
**H2: Nutrition Facts (Per Serving)**
Based on official MFDS data, a single serving of this provides:
* Calories: 159.1 kcal
* Protein: 14.1 g
* Fat: 6.8 g
* Carbohydrates: 11.2 g
* Sodium: 1047.8 mg
**H2: Cook’s Notes & Mom’s Tips**
* **Kimchi Quality:** The key is using well-fermented, sour kimchi. For less sour kimchi, add kimchi juice or a dash of vinegar during sautéing to enhance the tang.
* **Squid Texture:** Don’t overcook squid; it can become rubbery quickly. Add it early enough to cook, but ensure you don’t simmer it for too long after it turns opaque.
* **Broth Depth:** For richer flavor, add 0.5 tsp gochujang (Korean chili paste) or doenjang (fermented soybean paste) with the kimchi. Adjust to taste.
**H2: Frequently Asked Questions (FAQ)**
**Q: Can I use frozen squid?**
A: Yes, frozen squid works perfectly. Thaw it completely, clean it if necessary, and pat it dry before slicing and adding to the stew.
**Q: What can I substitute for crown daisy (ssukgat)?**
A: While ssukgat adds a unique aromatic touch, a handful of fresh spinach or even a few sprigs of green onion can be used for visual appeal and a touch of freshness.
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