Chewy and Delicious Semi-Dried Squid Stir-Fry Recipe (No Watery Mess!)
The Golden Recipe for Squid Stir-Fry That Prevents Watery Vegetables and Separated Sauce
Love squid stir-fry but hate when vegetables release too much water and the sauce ends up sitting separately? This recipe utilizes semi-dried squid to solve that problem. Experience a squid stir-fry with a wonderfully chewy texture and deeply infused flavors. Enjoy restaurant-quality deliciousness right in your own kitchen!
Squid Stir-Fry Ingredients
- 2 semi-dried squids (cleaned)
- 1/3 zucchini (sliced into half-moons)
- 1/2 onion (thickly sliced)
- 1/2 green onion (bias-cut)
- 2 Korean green chilies (bias-cut, adjust for spice preference)
- 1 red chili (bias-cut, for color)
- 1/5 carrot (thinly julienned)
- A pinch of toasted sesame seeds (for garnish)
Stir-Fry Sauce Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 3 Tbsp Corn syrup (or Oligodang)
- 2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 3 Tbsp Corn syrup (or Oligodang)
- 2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the squid by removing the internal organs and peeling off the skin. Clean it thoroughly and cut it into bite-sized pieces, about 1 to 1.5 cm thick. Julienne the zucchini, onion, and carrot. Slice the green onion and chilies on a bias. Cutting the vegetables to a similar size as the squid pieces will ensure a harmonious mix when stir-fried.
Step 2
Now, let’s make the essential sauce for your delicious squid stir-fry. In a bowl, combine 2 Tbsp Gochujang, 2 Tbsp Gochugaru, 2 Tbsp Cheongju (or Mirin), 3 Tbsp corn syrup (or Oligodang), 2 Tbsp sesame oil, and 1 Tbsp minced garlic. Mix well until there are no lumps, ensuring the sauce is smooth. A well-blended sauce will coat the squid and vegetables evenly, resulting in better flavor.
Step 3
Add the prepared squid and all the sliced vegetables to the sauce. Gently mix and massage them with your hands, ensuring everything is evenly coated with the sauce. This step is crucial for allowing the sauce to penetrate the ingredients and for the vegetables to release a little moisture, which helps marry the flavors.
Step 4
Heat a frying pan over high heat. Add the sauced squid and vegetables and stir-fry quickly over high heat. Stir-frying rapidly over high heat prevents the squid from becoming tough, preserves the crispness of the vegetables, and minimizes excess water. Once the squid is cooked and the vegetables are slightly tender-crisp, turn off the heat. Finish by drizzling with an additional 1 Tbsp of sesame oil (not listed in main ingredients, for extra aroma) and a sprinkle of toasted sesame seeds. (Adding sesame oil after turning off the heat preserves its fragrant aroma!)
