This is almost exactly like standard moo gook, but instead of beef broth~ you are using anchovy broth with squid.
- 1 squid
- 1 cup of chopped moo
- 1/2 cup green onions
- 1 cup kongnamool (bean sprouts)
- 1 mushroom (or more)
- 1/2 jalapeno
- 1/4 sliced onion
- 1 TB sesame oil, 3 TB gook ganjang, 1/2 TB minced garlic, 1 TB rice wine
First wash and clean one squid. The butcher at the K-market was kind enough to clean the squid for me, so I didn't have to worry about cleaning out the insides.
Cut the squid up into 2 inch pieces and then throw some salt on it and give it a nice scrub. Rinse the salt off thoroughly under cold water and set aside.
Meanwhile, prep your vegetables. 1/4 sliced onions, about a cup of chopped up moo, 1/2 a jalapeno, and 1 sliced mushroom.
In a pot add 1/2 minced garlic, 3 TB gook ganjang, 1 TB sesame oil, and 1 TB rice wine.
After the pot is hot, add the squid first and saute it until it's halfway done, then add the moo and onions and throw in 1/2 TB of red pepper powder.
Mix everything around thoroughly (as you can see, I accidentally dumped my red pepper powder so I ended up using a lot more than 1/2 TB).
Add 5 cups of water, and some anchovy/dashima to the soup and bring it to a boil...
Then throw in some bean sprouts and close the lid...
After about 10 minutes, add the rest of your veggies: mushrooms, jalapenos, and some green onions.
Let it boil for about 15 minutes and you're ready to serve!