Spicy & Sweet Stir-Fried Squid: No Watery Sauce!
Restaurant-Style Stir-Fried Squid with a Perfect, Non-Watery Sauce!
We’re making a delicious stir-fried squid dish using affordable frozen squid bought from E-Mart, paired with fresh vegetables. This recipe shares the secret to achieving a perfect, non-watery stir-fried squid just like you’d get at a restaurant. Get ready for a flavorful and satisfying meal!
Main Ingredients
- 2 Frozen Squids (cleaned)
- 1/2 Small Carrot
- 1/2 Green Onion
- A handful of Cabbage (about 1 fistful)
- 8-10 Perilla Leaves
Seasoning Ingredients
- 1-2 Tbsp Cooking Wine or Mirin (for blanching squid)
- 1-2 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soy Sauce
- 1 tsp Soup Soy Sauce
- 1 tsp Fish Sauce or Anchovy Extract
- 2-3 Tbsp Oligodang (corn syrup, adjust sweetness)
- 1 Tbsp Cooking Wine or Mirin (for sauce)
- A little Sesame Oil
- A little Toasted Sesame Seeds
- 1-2 Tbsp Cooking Wine or Mirin (for blanching squid)
- 1-2 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soy Sauce
- 1 tsp Soup Soy Sauce
- 1 tsp Fish Sauce or Anchovy Extract
- 2-3 Tbsp Oligodang (corn syrup, adjust sweetness)
- 1 Tbsp Cooking Wine or Mirin (for sauce)
- A little Sesame Oil
- A little Toasted Sesame Seeds
Cooking Instructions
Step 1
First, thaw the frozen squid naturally under running water and clean it thoroughly. Bring a pot of water to a rolling boil, add 1-2 tablespoons of cooking wine or mirin, and blanch the squid for just 30-40 seconds. Be careful not to overcook, as it will become tough! Once blanched, cut the squid into bite-sized pieces. Slice the carrot into small, bite-sized pieces as well.
Step 2
Slice the green onion diagonally into large pieces. Shred the cabbage thinly or cut it into pieces similar in size to the carrots. Cut the perilla leaves into 2-3 larger pieces rather than finely chopping them for a better texture. (Tip: To prevent the stir-fry from becoming watery, it’s best to omit or use only a small amount of watery vegetables like mushrooms or onions.)
Step 3
Heat 1-2 tablespoons of olive oil in a pan over high heat. Add the sliced green onions and 1 tablespoon of minced garlic. Stir-fry quickly for about 30-40 seconds until fragrant. This step of infusing the oil with garlic and green onion enhances the overall flavor.
Step 4
Once the aromatics are fragrant, add the sliced carrots and cabbage first and stir-fry them quickly over high heat. When the vegetables begin to soften slightly, add all the prepared seasoning ingredients (gochugaru, soy sauce, soup soy sauce, fish sauce, oligodang, cooking wine/mirin). Mix well and stir-fry briskly. (Tip: Adding gochujang can release excess water, so using gochugaru is recommended for a cleaner stir-fry. Adjust the sweetness by varying the amount of oligodang.)
Step 5
Now, add the blanched and cut squid to the pan. Along with the other ingredients (except perilla leaves), mix everything well and stir-fry over high heat for another 2-3 minutes until combined. It’s crucial to cook quickly to prevent the squid from becoming tough. Finally, add the sliced perilla leaves and stir just until they wilt slightly. Immediately turn off the heat.
Step 6
After turning off the heat, drizzle a little sesame oil and sprinkle toasted sesame seeds to finish. Your delicious stir-fried squid is ready! The plump, tender squid combined with the crisp vegetables is truly delightful. It’s great served over steamed rice as a rice bowl or enjoyed as a wrap with fresh greens.
