Smoky Stir-Fried Squid: Ryu Soo-young’s Golden Recipe
Enjoy Chef Ryu Soo-young’s Stir-Fried Squid at Home: The Secret to a Spicy and Sweet Smoky Sauce
Indulge in the rich flavors of seasonal autumn squid with this exquisite dish, perfect for a delightful brunch, a sophisticated appetizer, or a satisfying dinner. This recipe, inspired by Chef Ryu Soo-young from the show ‘Pyeonstorang’, features a unique method of stir-frying the sauce separately to impart a wonderful smoky flavor, a departure from typical squid stir-fries. By first sautéing chili powder in scallion oil to release its aroma, then simmering sugar and soy sauce, the caramelization and slight scorching of the sauce on the pan create a deep, captivating smoky taste. With just four simple sauce ingredients (soy sauce, sugar, chili powder, and gochujang), carefully controlling the order and timing of adding ingredients and vegetables will result in a perfectly seasoned, non-watery squid dish that delights the palate.
Main Ingredients- 1.5 cleaned squids
- 1 large scallion
- 10 cloves garlic
- 3 Korean green chilies (optional)
- 1 onion
Sauce Ingredients- 4 swirls cooking oil (approx. 4 Tbsp)
- 1 Tbsp sesame oil
- 3 Tbsp chili powder (gochugaru)
- 3 Tbsp sugar
- 4 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- A pinch of sesame seeds
- 4 swirls cooking oil (approx. 4 Tbsp)
- 1 Tbsp sesame oil
- 3 Tbsp chili powder (gochugaru)
- 3 Tbsp sugar
- 4 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Begin by preparing the vegetables. Slice 10 cloves of garlic thinly into rounds. Slice 1 onion into strips. Cut 1 large scallion diagonally. If using Korean green chilies, slice them diagonally as well.
Step 2
Prepare 1.5 cleaned squids. Rinse them under running water, rubbing gently with your hands to ensure they are thoroughly clean. Pay special attention to the suction cups on the tentacles, rubbing them to remove any debris. After cleaning, cut the squid bodies in half lengthwise. Then, on the white side (opposite the skin), make diagonal cuts with a knife at an angle to create a diamond pattern. Scoring the squid allows the sauce to penetrate better and makes for a more appealing presentation.
Step 3
Cut the scored squid bodies into bite-sized pieces. Trim the tentacles to match the length of the body pieces. These prepped squid pieces will absorb the sauce beautifully, leading to a more delicious eating experience.
Step 4
Heat a pan over high heat and add 4 swirls (about 4 Tbsp) of cooking oil. Once the oil is warm, add 1 Tbsp of sesame oil. Following Chef Ryu Soo-young’s tip, adding vegetables all at once can release too much moisture, causing the squid to become watery. Therefore, it’s crucial to stir-fry the scallions and garlic sequentially to build a fragrant scallion oil and garlic aroma. This is the key to achieving a smoky flavor in your stir-fried squid!
Step 5
First, add the sliced scallions to the pan and stir-fry for 1 minute until fragrant and lightly golden, creating scallion oil. Next, add the sliced garlic. Stir-fry the garlic, being careful not to burn it. If you are using Korean green chilies, add them after the garlic has been sautéed.
Step 6
Once the vegetables start to change color slightly, reduce the heat to the lowest setting. Add 3 Tbsp of chili powder and stir-fry for 2-3 minutes, stirring constantly to prevent burning, which will develop the rich flavor of chili oil. (If you prefer less heat, you can reduce the amount of chili powder. For example, using 1.5 Tbsp is a good option if cooking for children.)
Step 7
To the chili oil you’ve just made, add 3 Tbsp of sugar. Continue to cook over low heat for 2-3 minutes, stirring to prevent sticking, which will enhance the sweetness and umami of the dish.
Step 8
Pour 4 Tbsp of soy sauce into an empty space on the side of the pan. Increase the heat to high and let the soy sauce bubble vigorously. Simmering the soy sauce in the pan will add a deeper smoky aroma and rich flavor. 🙂
Step 9
Stir the bubbling soy sauce with the other ingredients, mixing well to ensure the sauce is evenly distributed.
Step 10
Finally, add 1 Tbsp of gochujang and the sliced onion. Stir-fry until the onion becomes translucent, allowing the sauce to meld together.
Step 11
At this point, you should notice a delicious aroma similar to that of professional restaurant dishes! Once the onion turns slightly reddish and softens, add the prepared squid. Stir-fry over high heat. Chef Ryu Soo-young’s recipe emphasizes adding the squid at the very end to maintain its tender and moist texture.
Step 12
After quickly stir-frying the squid, cover the pan with a lid and reduce the heat to medium. Let it steam for 2 minutes. This step ensures the squid cooks to a tender consistency.
Step 13
After 2 minutes, remove the lid and increase the heat back to high. Stir-fry briefly for about 30 seconds to 1 minute. Be careful not to overcook, as the squid can become tough.
Step 14
Next, let the squid rest undisturbed in the pan for 1 minute. During this time, the sauce will slightly caramelize and stick to the bottom of the pan, infusing it with a smoky flavor. You’ll hear a gentle sizzling sound as the sauce begins to form a crust, indicating that the smoky essence is developing.
Step 15
After 1 minute, scrape the caramelized sauce from the bottom of the pan and mix it well with the squid to coat it with the smoky flavor. Turn off the heat. Finish by drizzling a little sesame oil and sprinkling some sesame seeds, if desired. Your homemade smoky stir-fried squid, rivaling restaurant quality, is now complete!
