Chewy Squid and Aromatic Mushroom Stir-fry: Addictive Squid and Mushroom Dish
Spicy & Sweet Rice Thief: Squid and Mushroom Stir-fry Recipe
A supremely addictive squid and mushroom stir-fry featuring chewy squid, fragrant mushrooms, and tender rice cakes coated in a spicy and sweet sauce. It’s so delicious, you’ll finish a whole bowl of rice! Create a wonderful meal with simple ingredients.
Main Ingredients
- 3 squid (use both body and tentacles)
- 1 pack oyster mushrooms (approx. 150g)
- 1/2 onion
- 10 perilla leaves
- 1/3 stalk green onion
- 1 handful of rice cakes (tteokbokki tteok or mill tteok)
- 1 Tbsp cooking oil
- 2 cups water
- 1 Tbsp sesame oil
Spicy & Sweet Sauce Ingredients
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the squid by removing the guts and cartilage, then cleaning thoroughly. Cut the squid into bite-sized pieces. Gently rinse the oyster mushrooms under running water, remove the tough ends, and tear them into bite-sized pieces. Wash and pat dry the perilla leaves, then cut them into 2-3 pieces. Slice the green onion diagonally. Peel and thinly slice the onion.
Step 2
Rinse the rice cakes in cold water. If they were frozen, soak them in warm water for a bit to soften them. You can also use soaked glass noodles instead of rice cakes for a different texture.
Step 3
Now, let’s make the delicious sauce. In a bowl, combine 2 Tbsp gochugaru, 3 Tbsp gochujang, 3 Tbsp soy sauce, 3 Tbsp cooking wine, 2 Tbsp sugar, and 1 Tbsp minced garlic. Mix everything well with a spoon until the sauce is evenly combined.
Step 4
Heat a deep pan or wok over high heat and add 1 Tbsp of cooking oil. Once the pan is hot, add the prepared squid, sliced onion, and torn oyster mushrooms. Stir-fry quickly over high heat until the squid turns opaque. Cook just until the squid changes color to avoid it becoming tough.
Step 5
Once the ingredients begin to cook, add all the prepared sauce to the pan.
Step 6
Pour in 2 cups of water, enough to cover the ingredients, and bring it to a rolling boil over high heat.
Step 7
When the water starts boiling, add the prepared rice cakes and let it simmer for another few minutes. Continue to cook until the rice cakes are soft and plump (about 3-5 minutes).
Step 8
Once the rice cakes are somewhat cooked, add the sliced green onions and perilla leaves. Let it simmer over medium heat until the sauce thickens to your desired consistency. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and give it a final mix for a nutty aroma.
Step 9
Your chewy squid and tender mushroom stir-fry with soft rice cakes is ready! Enjoy it with a warm bowl of rice.
