Spicy Stir-Fried Squid and Seafood
The Best Spicy Stir-Fried Squid and Seafood Recipe to Boost Your Appetite!
This is a hearty and flavorful spicy stir-fried dish featuring chewy squid, fresh seafood, and crisp vegetables. It’s perfect for the whole family and is guaranteed to awaken your taste buds with its delicious spicy kick. It’s an excellent choice for special occasions or as a satisfying side dish.
Main Ingredients
- 1 Squid
- 50g Sea squirt (or other shellfish)
- 200g Crab (or other seafood)
- 1 handful Bean sprouts (approx. 100g)
- 1 Onion (medium size)
- 1/4 Carrot
- 100g Korean water parsley (Minari)
- 1 Green onion (Scallion)
- 1 King oyster mushroom
- 3 Korean hot peppers (Cheongyang peppers)
- 1 teaspoon Salt (for blanching bean sprouts)
- 1 tablespoon Oligodang (corn syrup or honey for sweetness)
- A little Cooking oil
- A little Sesame oil
Seasoning Sauce
- 1 tablespoon Gochujang (Korean chili paste)
- 3 tablespoons Gochugaru (Korean chili flakes)
- 0.5 tablespoon Doenjang (Korean soybean paste)
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin (rice wine)
- 1 tablespoon Minced garlic
- 0.5 tablespoon Ginger wine (or a little minced ginger)
- 2 tablespoons Maesilcheong (plum extract)
- A pinch of Black pepper
Starch Slurry (for thickening)
- 2 tablespoons Starch (potato or corn starch)
- 2 tablespoons Water
- 1 tablespoon Gochujang (Korean chili paste)
- 3 tablespoons Gochugaru (Korean chili flakes)
- 0.5 tablespoon Doenjang (Korean soybean paste)
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin (rice wine)
- 1 tablespoon Minced garlic
- 0.5 tablespoon Ginger wine (or a little minced ginger)
- 2 tablespoons Maesilcheong (plum extract)
- A pinch of Black pepper
Starch Slurry (for thickening)
- 2 tablespoons Starch (potato or corn starch)
- 2 tablespoons Water
Cooking Instructions
Step 1
Prepare all ingredients for a delicious spicy stir-fried squid and seafood dish. Wash and trim the vegetables, and ensure the seafood is clean and free of any unpleasant odors.
Step 2
In a bowl, combine all the seasoning sauce ingredients (gochujang, gochugaru, doenjang, soy sauce, mirin, minced garlic, ginger wine, maesilcheong, black pepper) and mix well until smooth, ensuring there are no lumps. For a deeper flavor, cover the seasoning sauce and let it rest in the refrigerator for at least 1 hour to allow the flavors to meld.
Step 3
Clean the squid, remove the innards, and cut it into bite-sized pieces (about 1-1.5 cm wide) without removing the skin. Rinse the sea squirts thoroughly under running water to remove any grit. Scrub the crabs clean with a brush and cut them into manageable pieces if desired.
Step 4
Trim the stems and leaves of the Korean water parsley (minari) and cut them into approximately 5cm lengths. Add minari towards the end of cooking to preserve its fresh aroma and crisp texture.
Step 5
Coarsely slice the onion. Slice the carrot into approximately 0.5cm thick rounds or similarly sized pieces. Slice the king oyster mushroom into 0.5cm thick pieces. Cut the green onion diagonally into about 3cm lengths.
Step 6
Remove the stems from the Korean hot peppers (Cheongyang peppers) and slice them diagonally into about 0.5cm thick pieces. Feel free to add more if you prefer it spicier.
Step 7
Fill a pot with plenty of water and bring it to a boil. Add 1 teaspoon of salt and the bean sprouts. Blanch for just 1-2 minutes. Overcooking the bean sprouts will make them mushy, so aim for a crisp texture. Rinse the blanched bean sprouts under cold water and drain them well.
Step 8
In another pot, bring plenty of water to a boil. Add the prepared squid, sea squirts, and crabs. Blanch each for only 1-2 minutes. Be careful not to overcook the seafood, as it can become tough. Adjust the blanching time based on the size of the seafood.
Step 9
Drain the blanched squid, sea squirts, and crabs using a colander. Do not discard the water used for blanching; reserve it as it will add depth and flavor to the stir-fry.
Step 10
Heat a little cooking oil in a large pan or wok over medium heat. Add the sliced Korean hot peppers and stir-fry for about 30 seconds until fragrant. Then, add 1 tablespoon of gochugaru and stir-fry for another 15 seconds, being careful not to burn it. Once the spicy aroma rises, add the sliced onion and carrot and stir-fry for 1-2 minutes until the onion becomes slightly translucent. Finally, add the king oyster mushrooms and stir-fry for another minute.
Step 11
Add the blanched squid, sea squirts, and crabs to the pan with the stir-fried vegetables. Add all the prepared seasoning sauce. Stir-fry over medium heat for 2-3 minutes, allowing the sauce to coat the ingredients. Pour in about half a cup of the reserved squid blanching water (or dashi stock) and continue to stir-fry, letting it simmer and absorb the flavors.
Step 12
Add the drained bean sprouts and gently toss them with the sauce for about 1 minute, being careful not to break them. Add the green onions and stir-fry briefly. In a small bowl, mix the starch and water to create a slurry. Pour the starch slurry into the pan, stirring constantly until the sauce thickens to your desired consistency. Once it starts to thicken, add the Korean water parsley (minari) and stir-fry for another 30 seconds to release its fresh aroma.
Step 13
Taste the dish and add a little salt if needed to adjust the seasoning. Turn off the heat, stir in 1 tablespoon of oligodang for a glossy finish, and drizzle with a little sesame oil for added richness. Sprinkle with sesame seeds to complete this delicious spicy stir-fried squid and seafood. Enjoy it heartily with a bowl of warm rice!
