Spicy and Sweet Stir-fried Squid
The Ultimate Stir-fried Squid Recipe: Chewy Texture and Bursting with Umami! Golden Recipe Revealed
Create the perfect chewy and addictive stir-fried squid with this recipe. The savory sauce combined with fresh vegetables makes it a fantastic side dish for rice or a special meal. We’re sharing our golden recipe that’s easy to follow at home!
Main Ingredients
- 1 Squid (approx. 300g)
- 30g Carrot
- 150g Onion
- 60g Green Onion (Scallion)
- 3 Tbsp Cooking Oil
- 1 Red Chili (or 1 Cheongyang chili)
Seasoning Ingredients
- 4 Tbsp Gochugaru (Korean chili flakes, medium grind. Mix with Cheongyang gochugaru for extra spice)
- 3 Tbsp Sugar (heaped slightly)
- 1/10 Tbsp Ginger Powder (about 2-3 pinches)
- 1/3 Tbsp Beef Dashida (or MSG)
- 1/3 Tbsp Saeujeot (fermented shrimp paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (regular)
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Oyster Sauce
- 4 Tbsp Corn Syrup (or other liquid sweetener)
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1-2 pinches Black Pepper
- 4 Tbsp Gochugaru (Korean chili flakes, medium grind. Mix with Cheongyang gochugaru for extra spice)
- 3 Tbsp Sugar (heaped slightly)
- 1/10 Tbsp Ginger Powder (about 2-3 pinches)
- 1/3 Tbsp Beef Dashida (or MSG)
- 1/3 Tbsp Saeujeot (fermented shrimp paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (regular)
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Oyster Sauce
- 4 Tbsp Corn Syrup (or other liquid sweetener)
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1-2 pinches Black Pepper
Cooking Instructions
Step 1
Prepare one large squid. You can leave the skin on as it’s rich in taurine and edible. There’s no need to remove it if you prefer.
Step 2
Cut the squid body in half lengthwise, then slice it into pieces about 1.5 to 2cm thick. Slicing them slightly thicker prevents them from shrinking too much when cooked.
Step 3
To prepare the tentacles, cut them along the joint where they connect to the body. This makes it easier to separate them. Cut the body into bite-sized pieces as well.
Step 4
If the squid tentacles have very large suction cups, it’s best to remove them for a more pleasant, tender texture.
Step 5
Slice the carrot about 3-4mm thick, then cut it into your desired size or shape. Julienne or small dice are both fine.
Step 6
Slice the green onions diagonally into large pieces. Cutting them this way helps them maintain their shape and release more sweetness when stir-fried.
Step 7
Slice half a large onion diagonally into large pieces, similar to the green onions. The sweetness from the onion will enhance the dish’s flavor.
Step 8
Slice one red chili pepper after removing the seeds. If you prefer more heat, use a Cheongyang chili or a mix of both.
Step 9
In a bowl, combine all the seasoning ingredients listed. We recommend medium-grind gochugaru; for extra spiciness, mix it with Cheongyang gochugaru.
Step 10
Add the sugar, leveling off the spoon slightly. Don’t forget the ginger powder (about 2-3 pinches); its subtle heat balances the spiciness and adds a clean finish.
Step 11
Adding a touch of beef Dashida will give it a deep umami flavor, similar to restaurant-style dishes. Fermented shrimp paste (saeujeot) adds a refreshing, savory saltiness that further enhances the sauce.
Step 12
Use minced garlic. Regular soy sauce is suitable for stir-frying. Mirin helps remove any gamey odors and adds a mild sweetness, while oyster sauce is essential for rich umami.
Step 13
Add the corn syrup for sweetness, a glossy finish, and to thicken the sauce. The gochujang contributes spiciness and a thicker sauce texture.
Step 14
Finally, add the black pepper and mix all the seasoning ingredients thoroughly. For the best flavor, let this sauce mixture marinate in the refrigerator for at least 12 to 24 hours to allow the flavors to meld.
Step 15
Heat cooking oil in a wide pan over high heat until very hot. Add the vegetables (onion, carrot, chili) and stir-fry quickly over high heat for 1-2 minutes until the onion becomes slightly translucent. Stir-frying intensely at the beginning prevents the vegetables from releasing too much moisture, keeping them crisp.
Step 16
After briefly stir-frying the vegetables, add the prepared sauce. Continue to cook over high heat for another 30-40 seconds, ensuring the sauce coats the ingredients evenly.
Step 17
Add the prepared squid and continue to cook over high heat for about 2-3 minutes, or until the squid is fully cooked. Be careful not to overcook, as squid can become tough.
Step 18
Maintaining high heat from start to finish is key to this recipe. This cooking method ensures the sauce reduces and thickens, resulting in a rich and delicious stir-fried squid.
Step 19
This delicious stir-fried squid is fantastic served over hot rice, mixed in. Alternatively, boil 2-3 bundles of somen noodles and mix them with the sauce for an exceptional treat!
