Spicy and Sweet Stir-fried Squid with a Smoky Flavor (No Broth Method)
How to Make Smoky Stir-fried Squid Without Broth, Utilizing Flavorful Oil
Enjoy the intense smoky flavor of stir-fried squid right at home! This recipe focuses on creating a delicious, dry stir-fried squid that’s packed with flavor, perfect for a side dish or a delightful accompaniment to drinks.
Main Ingredients- 3 frozen squids (approx. 300-400g)
- 1/2 onion
- 1/2 bunch green onions
- 1 handful of cabbage (approx. 100g)
- A little bit of carrot
- 5 large Korean green chili peppers (kkwari gochu)
Seasoning Ingredients- 3 Tbsp soy sauce
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 2 Tbsp cooking oil
- A little bit of sesame seeds
- A little bit of black pepper powder
- 3 Tbsp soy sauce
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 2 Tbsp cooking oil
- A little bit of sesame seeds
- A little bit of black pepper powder
Cooking Instructions
Step 1
First, prepare the vegetables. Julienne the carrot thinly. Slice the onion into strips similar in length to the carrots. Cut the green onions lengthwise, matching the size you plan to cut the squid. Since the Korean green chili peppers are quite large, cut them in half. (If you prefer more spiciness, you can add Cheongyang peppers, but the fresh Kkwari peppers are delicious on their own and pair well with the seasoning.)
Step 2
It’s easier to cut the frozen squid if it’s slightly thawed rather than fully defrosted. Separate the squid tentacles from the body, remove the internal organs and the quill from the inside of the body, and peel off the skin. (If you’re short on time, you can skip scoring the squid.) As squid shrinks considerably when cooked due to moisture loss, cut it into pieces that are slightly larger than bite-sized. If you cut them too small, you might have trouble finding the squid in the sauce!
Step 3
Heat 1 tablespoon of cooking oil in a pan. Add the carrots, which are firmer vegetables, and stir-fry them briefly. Did you know that stir-frying vegetables in oil helps with the absorption of fat-soluble nutrients?
Step 4
Once the carrots are slightly cooked, add the cabbage and onion and stir-fry over high heat to maintain their crispness. In another pan, or in the same pan after removing the vegetables, add another tablespoon of cooking oil and stir-fry the squid over high heat separately. By quickly stir-frying the squid and evaporating its moisture, you prevent excess liquid from forming, resulting in a cleaner stir-fry.
Step 5
In a bowl, combine the seasoning ingredients: 2 Tbsp red pepper flakes, 3 Tbsp soy sauce, 2 Tbsp red pepper paste, 1 Tbsp sugar, 2 Tbsp cooking wine, and 1 Tbsp corn syrup. Mix them well to create the sauce.
Step 6
Add the stir-fried vegetables and the pre-cooked squid to the pan. Pour in the prepared sauce and stir-fry quickly over high heat to ensure the sauce evenly coats the ingredients. Be careful not to overcook the squid once the sauce is added, as it can become tough.
Step 7
Finally, add the green onions and Korean green chili peppers, along with a pinch of black pepper. Stir briefly to combine everything. The spicy and sweet flavors of the squid will meld beautifully with the vegetables, and it’s ready!
Step 8
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with sesame seeds for the final touch. (If you have chili oil, adding 1 tablespoon will enhance the smoky flavor even further.)
Step 9
This dish is delicious served over hot rice as a rice bowl, or enjoyed wrapped in fresh lettuce or perilla leaves. It also pairs perfectly with a cold beer for a satisfying meal.
