Ryu Soo-young’s Stir-Fried Squid Recipe: Spicy, Sweet, and Savory Delight! The Ultimate Rice Topping & Bar Snack
Ryu Soo-young’s Golden Ratio Stir-Fried Squid & Squid Bibimbap
While stir-fried squid is a frequent home-cooked meal, sometimes we crave a new recipe. I decided to try the stir-fried squid recipe from Ryu Soo-young, a talented and handsome chef from ‘Pyeonstorang’. The key to his recipe seems to be properly infusing oil with chili. Making this will result in a delicious squid bibimbap that makes a simple meal feel incredibly satisfying. Let’s get started on this delightful dish that your whole family will love!
Main Ingredients
- 2 medium-sized fresh squids
- 1 onion
- 1 green onion
- 10 whole garlic cloves
- 3 Korean green chili peppers (Cheongyang peppers)
- 2 Tbsp cooking oil
Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp rice wine or cooking wine
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp rice wine or cooking wine
Cooking Instructions
Step 1
While the squid is often pre-prepped at the fish market, give it a quick check at home. Be sure to remove the beak-like mouthparts located between the tentacles and the transparent quill (cartilage) from inside the mantle. This ensures a pleasant eating experience.
Step 2
On the inside of the squid mantle, make diagonal score marks with a knife. Scoring the squid helps the sauce penetrate deeply and makes the texture more tender.
Step 3
Cut the long tentacles into two pieces each. Slice the mantle in half and then cut into approximately 1 cm thick strips.
Step 4
Thinly slice the onion. Slice the green onion and Korean green chili peppers diagonally. Halve the whole garlic cloves.
Step 5
Heat 2 Tbsp of cooking oil and 1 Tbsp of sesame oil in a pan over medium-low heat. Add the sliced green onions and cook until fragrant, infusing the oil with the aroma of green onion (making ‘green onion oil’). Be careful not to burn them.
Step 6
Once the green onion oil is fragrant, add the sliced Korean green chili peppers and garlic, and sauté until aromatic. Then, reduce the heat to low and add the gochugaru. Stir-fry carefully until fragrant, creating ‘chili oil’. Ensure the chili flakes don’t burn.
Step 7
Once the chili oil is well-infused, add 1 Tbsp of soy sauce and 1 Tbsp of gochujang. Stir well to combine the sauces. Add the sliced onion and stir-fry until it becomes slightly translucent.
Step 8
When the onion starts to soften and turn translucent, add the prepared squid to the pan. Pour in 2 Tbsp of rice wine to eliminate any fishiness and enhance the flavor. Toss everything together to coat the squid evenly with the sauce.
Step 9
Reduce the heat to medium, cover the pan with a lid, and cook for about 2 minutes. Cooking for a short time with the lid on prevents the squid from becoming tough and ensures a tender texture.
Step 10
After 2 minutes, remove the lid and increase the heat to high to quickly evaporate any excess moisture. Once the sauce has reduced and thickened slightly, turn off the heat. Finish by drizzling with 1 Tbsp of sesame oil and sprinkling with 1 Tbsp of toasted sesame seeds. Your delicious stir-fried squid, perfect as a side dish or a delightful snack, is now ready!
Step 11
Prepare a bowl of warm rice. Top generously with the freshly made stir-fried squid. You can also sprinkle with seaweed flakes or more sesame seeds for an even more delightful and hearty one-dish meal: squid bibimbap! Enjoy a satisfying and visually appealing meal.
