Spicy and Chewy Semi-Dried Cuttlefish Stir-fry Recipe
Beat the Holiday Indulgence: Revive Your Appetite with Spicy Semi-Dried Cuttlefish Stir-fry
Feeling a bit overwhelmed by all the rich and greasy holiday foods? It’s time to refresh your palate with something spicy and invigorating! This recipe for semi-dried cuttlefish stir-fry features thick, chewy cuttlefish that’s packed with flavor. It’s a versatile dish perfect as a side dish, a hearty snack, or a delightful accompaniment to drinks. The delightful chewiness of the cuttlefish combined with the crispness of the vegetables makes for a truly satisfying meal.
Main Ingredients- 2 semi-dried cuttlefish
- 1 onion (small)
- 2-3 Korean chili peppers (adjust to your preference)
- 1 red chili pepper (for color)
- 1/2 stalk green onion
- 1 Tbsp cooking oil
Seasoning Ingredients- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or Korean soup soy sauce)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or minced ginger)
- 1 Tbsp maesilcheong (Korean plum syrup – adjust sweetness)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (for gloss and sweetness)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or Korean soup soy sauce)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or minced ginger)
- 1 Tbsp maesilcheong (Korean plum syrup – adjust sweetness)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (for gloss and sweetness)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
If you’re not planning to use semi-dried cuttlefish immediately, it’s best to store it in the freezer. Take the frozen cuttlefish out and soak it in cold water for about 10-15 minutes to thaw and soften it. Once thawed, cut the cuttlefish into bite-sized pieces, about 1.5 cm wide. Slice the onion thickly, and diagonally slice the green onions, Korean chili peppers, and red chili pepper.
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced green onions and sauté gently until fragrant. Once the aroma of the green onions is released, add the cuttlefish and stir-fry quickly over high heat until it’s slightly cooked. Be careful not to overcook, as it can become tough.
Step 3
While the cuttlefish is stir-frying, combine the soy sauce, fish sauce, gochugaru, gochujang, minced garlic, ginger juice, maesilcheong, sugar, and corn syrup in a bowl to create the sauce. We’ll add the sesame oil and pepper at the end.
Step 4
Add the sliced onion, red chili pepper, and Korean chili peppers to the pan with the stir-fried cuttlefish and green onions. Stir-fry together until the vegetables are slightly softened. Pour in all the prepared sauce and mix well, ensuring the sauce coats the cuttlefish and vegetables evenly. Stir-fry over medium heat to prevent the sauce from burning and to allow it to meld.
Step 5
Once the cuttlefish and vegetables are well-coated and cooked in the sauce, just before turning off the heat, stir in 1 Tbsp of sesame oil, toasted sesame seeds, and a pinch of black pepper to finish. If you have fresh perilla leaves (깻잎), you can add them at this stage and toss gently for a fragrant finish. They add a wonderful aroma!
Step 6
This Chuseok holiday was wonderfully simple. When my husband’s friends visited, I prepared a feast with bossam (boiled pork belly) and this spicy cuttlefish stir-fry, and everyone absolutely loved it! After the rich holiday meals, a spicy dish like this is perfect for refreshing the palate. The chewy texture of the semi-dried cuttlefish truly elevates this dish, making it even more satisfying.
Step 7
The combination of Korean chili peppers and gochugaru creates a wonderfully spicy and invigorating flavor that pairs perfectly with rice – it’s a true ‘rice thief’! If you enjoy the aromatic flavor of perilla leaves, be sure to add them generously at the end. Their fragrance complements the savory cuttlefish beautifully, offering a perfect harmony of aroma and spice.
Step 8
This semi-dried cuttlefish stir-fry, cooked with a slight sauce, is delicious on its own, but the leftover sauce mixed with a bowl of warm rice is absolutely divine. This spicy, sweet, and chewy semi-dried cuttlefish stir-fry is perfect as a satisfying meal or a delightful appetizer. Give it a try!
