Spicy & Sweet Chewy Semi-Dried Squid Stir-Fry (Gochujang Style)
#SumineBanchan #SemiDriedSquidStirFry #GochujangSquidRecipe #SpicySideDish #HomeCooking
Unlike the previous post where we made a braised semi-dried squid dish with soy sauce, this time we’re making a spicy stir-fry featuring gochujang (Korean chili paste)! This recipe is simple yet incredibly addictive, making it a perfect side dish for rice or a great accompaniment with drinks. We’ve added sweetness with plum extract and corn syrup to balance the spiciness from gochujang and chili powder, using common pantry staples. This dish can be stored in the refrigerator and easily reheated in the microwave for a quick meal, or enjoyed cold. Experience the wonderful chewy yet tender texture of semi-dried squid with this recipe. Let’s get cooking!
Main Ingredients
- 2 semi-dried squids
Cooking Instructions
Step 1
Prepare the semi-dried squid. If it’s frozen, thaw it naturally in the refrigerator overnight or until fully defrosted. Rinse the squid thoroughly under cold running water, making sure to remove any grit or residual innards.
Step 2
Cut the squid into bite-sized pieces. You can adjust the thickness to your preference. A common size is about 1cm wide and the length of your pinky finger. For the body, cut it in half lengthwise first, then slice it into thick strips. For the tentacles, group them together and cut into manageable lengths.
Step 3
Make the spicy and sweet gochujang sauce. In a bowl, combine gochujang, gochugaru, minced garlic, ginger powder (if using), plum extract, jocheong (or corn syrup), cheongju (or mirin), and black pepper. Mix well until thoroughly combined. It’s important to rub the seasoning into the squid by hand to ensure even coating. Let the seasoned squid marinate in the refrigerator for about 10-20 minutes to allow the flavors to meld.
Step 4
Heat a pan over medium-high heat and add the scallion oil. Add the marinated squid and stir-fry quickly. Avoid overcooking the squid, as it can become tough. Stir-fry rapidly over high heat until the squid turns a vibrant pinkish-red color and is just cooked through. Once cooked, remove the pan from the heat immediately. Drizzle with a swirl of sesame oil for added aroma and flavor. (Note: Chopped scallions are not added in this particular recipe.)
Step 5
Your spicy and sweet (often called ‘map-dan-map-dan’ in Korean) semi-dried squid stir-fry is ready! The signature chewy yet tender texture of the semi-dried squid makes this dish exceptionally satisfying. A sprinkle of toasted sesame seeds on top adds a lovely finishing touch and enhances the overall flavor. Enjoy this delicious dish!
