Spicy and Sweet Stir-fried Squids (Horagi-Bokkeum): A Delicious Recipe
Perfect for When You Lack Appetite! Discover the Secret to Making Delicious Stir-fried Squids (Horagi-Bokkeum) Easily ♥
Today, I’ve prepared a spicy and sweet stir-fried squid dish, a popular snack and an excellent side for rice! The chewy texture and savory flavor of this horagi bokkeum are simply superb. Let me share the detailed recipe with you!
Main Ingredients- 400g fresh small squids (Horagi)
- 1/2 stalk of green onion, thinly sliced (white part)
- 1 onion, thinly sliced
- 1/4 carrot, thinly julienned
- 6 cloves garlic, thinly sliced
- 2 handfuls of cabbage, cut into large pieces
- 1/2 stalk of green onion, cut diagonally (green part)
- 1 red chili pepper, cut diagonally
- 1 green chili pepper, cut diagonally
Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- 1 Tbsp Mirin (rice wine) (to remove fishy odor)
- 5 Tbsp Jin Ganjang (Korean soy sauce) (for umami)
- 2-3 Tbsp Mulyeot (corn syrup) or Oligodang (for gloss and sweetness)
- 1 Tbsp Sugar (for added sweetness)
- 1 Tbsp minced garlic (for aroma)
- Pinch of black pepper (for flavor)
- Pinch of toasted sesame seeds (for nuttiness)
- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- 1 Tbsp Mirin (rice wine) (to remove fishy odor)
- 5 Tbsp Jin Ganjang (Korean soy sauce) (for umami)
- 2-3 Tbsp Mulyeot (corn syrup) or Oligodang (for gloss and sweetness)
- 1 Tbsp Sugar (for added sweetness)
- 1 Tbsp minced garlic (for aroma)
- Pinch of black pepper (for flavor)
- Pinch of toasted sesame seeds (for nuttiness)
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the small squids (horagi). Choosing fresh squids is key to a delicious outcome!
Step 2
Small squids are very tender, so you can leave them whole after removing the hard cartilage from their heads. However, for a cleaner taste, you can gently press the head to remove the cartilage and the eyes together.
Step 3
Here’s how the prepared squids look. You can cut them into bite-sized pieces, but I kept them whole to enjoy the chewy texture.
Step 4
Add about 2 tablespoons of flour to the cleaned squids and gently knead them. The flour will absorb impurities and slime, making them much easier to rinse clean. Then, rinse them thoroughly under running water and drain well.
Step 5
Bring a pot of water to a rolling boil. Once boiling, add the prepared squids and blanch for just 1 minute. Be careful not to overcook, as they can become tough! Immediately rinse the blanched squids in cold water, cool them down, and drain them completely in a colander.
Step 6
Prepare the vegetables for stir-frying. Slicing the onion, julienning the carrot, cutting the cabbage into large pieces, and diagonally slicing the green onions and chili peppers will add color and texture to your dish.
Step 7
Now, let’s make the delicious sauce for the horagi bokkeum! In a bowl, combine 1 Tbsp gochujang, 4 Tbsp gochugaru, 1 Tbsp mirin, 5 Tbsp soy sauce, 2-3 Tbsp corn syrup (or oligodang), 1 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well until smooth, ensuring there are no lumps. Preparing the sauce in advance makes cooking much easier.
Step 8
Pour the prepared sauce over the drained, blanched squids and mix gently. Ensure the sauce coats the squids evenly. Let them marinate for about 10 minutes to allow the flavors to meld. This step will make the squids even more delicious.
Step 9
Heat a pan over medium heat and add a generous amount of cooking oil. Add the thinly sliced green onions (white parts) and sliced garlic, and stir-fry until fragrant. The aroma of garlic and onion infused in the oil is the start of a flavorful stir-fry. Next, add the sliced onions and carrots and stir-fry until they become slightly translucent.
Step 10
Once the onions and carrots are partially cooked, add the marinated squids, large pieces of cabbage, and diagonally sliced chili peppers to the pan. Stir-fry over high heat until the cabbage wilts slightly and everything is well combined. It’s important to stir-fry quickly so the cabbage becomes tender and the squids and vegetables meld beautifully. The sweetness of the cabbage and the chewiness of the squids will create a fantastic harmony.
Step 11
Finally, sprinkle with toasted sesame seeds to your liking. Your glossy, spicy, and sweet stir-fried small squids (horagi-bokkeum) will be beautifully completed! It looks just perfect for picking up with chopsticks, doesn’t it?
Step 12
With a plate of this spicy and addictive horagi bokkeum, a bowl of hot rice will disappear in no time! It’s truly the best as a side dish or as a snack with drinks!
Step 13
I really hope my son, who can’t enjoy spicy food yet, grows up quickly so we can share this delicious horagi bokkeum together. Please adjust the spiciness to your preference if you want to enjoy it with children! 😊
