Spicy and Sweet Stir-fried Squid
Baek Jong-won’s Perfectly Crispy and Spicy Stir-fried Squid (No Water!)
This stir-fried squid is a fantastic side dish for rice or a perfect appetizer with drinks. The key to any good stir-fry is to cook it without excess liquid, keeping it delightfully crisp! Try making this spicy and flavorful squid dish for a delicious meal.
Main Ingredients
- 1 squid
- 1/2 onion
- 1/2 stalk green onion
- 1/9 carrot (approx. 30g)
- 200g cabbage
- 2 Korean green chilies (Cheongyang)
- 1 red chili
- 1.5 Tbsp cooking oil
Seasoning
- 1 Tbsp sugar
- 0.5 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 1/4 cup water (approx. 50ml)
For Squid Preparation
- 1 Tbsp coarse salt
- 1 Tbsp sugar
- 0.5 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 1/4 cup water (approx. 50ml)
For Squid Preparation
- 1 Tbsp coarse salt
Cooking Instructions
Step 1
First, to thoroughly clean the squid and remove any impurities, add 1 tablespoon of coarse salt. Gently rub the squid’s body and tentacles with your hands. This step helps preserve the chewy texture and eliminates any unpleasant odor.
Step 2
Now, let’s score the squid body. Hold your knife at an angle and make diagonal cuts in a criss-cross pattern. This technique helps the sauce penetrate better and makes the squid look more appealing.
Step 3
For the squid tentacles, first cut them horizontally near the top to separate them into manageable pieces.
Step 4
Then, take each separated tentacle piece and cut it into bite-sized portions.
Step 5
Next, cut the squid body lengthwise once, and then cut it into bite-sized pieces, suitable for everyone to enjoy.
Step 6
Prepare the green onion: finely chop the white parts to make green onion oil, and slice the green parts diagonally. The green parts will add color and aroma to the dish.
Step 7
Remove the stems from the Korean green chilies and the red chili, then slice them diagonally for a beautiful presentation. If you prefer it spicier, feel free to add more Korean green chilies.
Step 8
Peel the carrot and slice it thinly into half-moon shapes. This adds a touch of sweetness and a satisfying crunch.
Step 9
Cut the cabbage into large pieces, similar in thickness to the squid. When stir-fried, the cabbage retains a delightful crispness, enhancing the overall appeal of the dish.
Step 10
In a bowl, combine 1 tablespoon sugar, 0.5 tablespoon minced garlic, 1 tablespoon gochujang, 1.5 tablespoons gochugaru, and 2 tablespoons soy sauce. Mix well to create the sauce. The sesame oil and sesame seeds will be added at the end, so don’t include them in the sauce mixture yet.
Step 11
Heat 1.5 tablespoons of cooking oil in a pan over medium-low heat. Add the finely chopped white parts of the green onion and stir-fry until fragrant, creating a delicious green onion oil. The sweetness and aroma of the onion will infuse into the oil, elevating the flavor of the squid stir-fry.
Step 12
Once the green onion is fragrant, add all the prepared squid to the pan and stir-fry quickly over high heat. Squid cooks very fast; overcooking will make it tough, so a quick stir-fry is essential.
Step 13
As the squid cooks and turns opaque, it will start to curl up. At this stage, some moisture will be released from the squid itself.
Step 14
Once the squid is partially cooked, add 1 tablespoon of sugar. This helps to balance the flavor and add a touch of sweetness, masking any potential fishiness and making the squid more tender.
Step 15
Pour in the prepared sauce and stir quickly to coat the squid evenly. Ensure all the pieces are well-coated with the sauce.
Step 16
Add the carrots first, as they are denser, and stir-fry for about 30 seconds. They will soften slightly and release their natural sweetness.
Step 17
Next, add the cabbage and stir-fry together. The cabbage will release some moisture as it cooks, helping the sauce to mix better and maintaining a pleasant crunch.
Step 18
Finally, add the onion and stir-fry. The onion adds its characteristic sweetness and aroma, contributing to the overall balance of flavors in the dish.
Step 19
As you stir-fry the vegetables, you might notice that they don’t release much moisture, making it seem like the sauce isn’t mixing well. Don’t worry, the next step will fix this.
Step 20
To keep the vegetables wonderfully crisp, pour 1/4 cup (approx. 50ml) of water around the edges of the pan. Then, stir-fry quickly over high heat. The water will evaporate rapidly, helping to maintain the vegetables’ crisp texture.
Step 21
Stir-fry just until the cabbage becomes slightly translucent and loses some of its raw crispness. Avoid overcooking, as this will make the vegetables soft.
Step 22
Finally, add the diagonally sliced Korean green chilies and red chili, along with the green parts of the green onion. Toss briefly a couple more times. This adds a final touch of color and fresh aroma.
Step 23
Turn off the heat immediately. Drizzle in 1 tablespoon of sesame oil and sprinkle with 0.5 tablespoon of toasted sesame seeds for a glossy finish and nutty flavor. Adding them off the heat preserves the fragrance of the sesame oil.
Step 24
Your crispy stir-fried squid, with minimal liquid and a beautiful sheen, is now ready! It looks incredibly appetizing.
Step 25
This dish is delicious served over a bowl of warm rice or enjoyed as a perfect accompaniment to a cold beer. If you follow these steps, you’re guaranteed to make a successful and tasty stir-fried squid. Give it a try!
