Spicy and Refreshing Stir-fried Squid with Cabbage
Chef Lee Jae-hoon’s Signature Refreshing Stir-fried Squid and Cabbage Recipe from “Best Cooking Secrets”
Squid is renowned in traditional Korean medicine (Donguibogam) for its ability to ‘boost vital energy and strengthen willpower,’ making it an excellent nourishing ingredient. It’s packed with taurine, boasting 16 times the amount found in beef and 47 times that in milk, which is fantastic for combating fatigue. Furthermore, squid ink, a true ‘black food’ icon, contains alexin mucopolysaccharides with potent anti-tumor activity, offering potential anti-cancer benefits. Cabbage, hailed by TIME magazine as one of the top three longevity foods, is low in calories and fat, beneficial for stomach ailments, and contributes to skin beauty, weight management, osteoporosis prevention, and constipation relief. Today, we’ll be making a delightful stir-fried squid and cabbage dish, following the recipe by Chef Lee Jae-hoon from “Best Cooking Secrets.” This dish offers a wonderful balance of sweet and tangy flavors, perfect for whetting your appetite while nourishing your body.
Main Ingredients- 1 Squid (cleaned, guts and backbone removed)
- 180g Cabbage
- 70g Onion
- 80g Carrot
- 10g Perilla leaves (Kkaennip)
Cooking Instructions
Step 1
First, thoroughly clean the fresh squid by removing its guts and backbone. While the skin can be left on, it’s recommended to peel it off for a cleaner texture and appearance.
Step 2
To easily peel the skin, lightly rub a pinch of salt on the squid’s body. Then, grip the skin and pull; it should come off smoothly. Fresher squid generally has skin that peels more easily.
Step 3
Once the squid is prepped, bring a pot of water to a boil and add the 10 whole peppercorns. Place the cleaned squid into the boiling water and cook for about 5 minutes. Adding peppercorns while boiling helps eliminate any unpleasant fishy odors, resulting in a cleaner taste.
Step 4
After boiling, do not immediately rinse the squid under cold water. Instead, carefully remove it from the hot water and let it cool down slightly. This prevents the loss of its natural juices, ensuring a more tender and moist texture.
Step 5
Once cooled enough to handle, slice the squid. Cut the body in half lengthwise and then slice it into thin, even strips. Slice the tentacles in half lengthwise as well and cut them thinly.
Step 6
Thinly julienne the cabbage, onion, carrot, and perilla leaves. If you find knife work challenging, using a mandoline slicer or julienne peeler can help create uniform cuts quickly and effortlessly.
Step 7
Place the julienned cabbage, onion, and carrot (excluding the perilla leaves) in a bowl and soak them in cold water for about 10 minutes. This step not only makes the vegetables crisp and fresh but also helps mellow out the sharpness of the onion and prevents the carrot from bleeding its color. The cabbage will become wonderfully crisp.
Step 8
Drain the soaked vegetables thoroughly. A salad spinner is highly recommended to remove excess water efficiently, ensuring the final dish isn’t watery.
Step 9
Prepare the seasoning mix. In a separate bowl, combine 2 tablespoons of gochujang, 2 tablespoons of vinegar, 2 tablespoons of plum extract, 1 tablespoon of honey, 1 tablespoon of gochugaru, and 1/2 tablespoon of toasted sesame seeds. Mix well until everything is smoothly incorporated. The honey adds a lovely sheen and a smoother mouthfeel to the dressing.
Step 10
In a large bowl, combine the drained vegetables and the prepared squid. Pour the seasoning mix over the ingredients and gently toss to coat everything evenly. Be careful not to overmix or mash the ingredients.
Step 11
Add the perilla leaves at the very end, as they are delicate and can easily become bruised. Toss them in gently just to coat. Reserve a small amount of julienned perilla leaves to use as a garnish.
Step 12
All the ingredients are now beautifully coated and well-mixed.
Step 13
Serve the delicious stir-fried squid and cabbage in a serving dish. Garnish with the reserved julienned perilla leaves for a final touch. Enjoy this delightful dish from “Best Cooking Secrets,” featuring a perfect harmony of sweet, tangy flavors and crisp textures!
