Spicy and Sweet Braised Squid: Delicious Even When Cold
Braised Squid: A Side Dish That Tastes Great Even When Cold, Perfect for Lunchboxes!
Since I didn’t have many vegetables to go with stir-fried squid and the intended use was for a lunchbox side dish, I decided to lightly blanch fresh squid and prepare it like a typical Korean banchan (side dish). Here’s a recipe for delicious braised squid that’s wonderful even when served cold.
Main Ingredients- 2 cleaned squid bodies
- 1 Tbsp Cheongju (rice wine) or Mirin
Cooking Instructions
Step 1
First, peel and thoroughly wash the squid bodies. Score the inside of the squid in a crosshatch pattern with a knife; this helps the sauce penetrate better and makes for a prettier presentation. Then, cut the squid into bite-sized pieces, about the size of your fingertip joint.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the prepared squid and 1 Tbsp of Cheongju (or Mirin). Blanch for about 1 to 1.5 minutes. Be careful not to overcook, as it can become tough.
Step 3
Quickly remove the blanched squid and rinse it briefly under cold running water to stop the cooking process. Drain the squid thoroughly in a colander. It’s crucial to remove as much excess water as possible, otherwise, your braising sauce might become diluted.
Step 4
Now, let’s make the delicious braising sauce! In a bowl, combine 1 Tbsp cooking oil, 1 Tbsp soy sauce, 2 tsp Guk-ganjang, 2 Tbsp onion syrup, 1 tsp minced garlic, 1 Tbsp Gochugaru, 1 tsp Cheongyang pepper syrup (if you want it spicy), and 1 Tbsp Oligodang. Mix everything well. *Tip: You can add a little Gochujang (red pepper paste) or ketchup for extra flavor, or omit the Gochugaru and pepper syrup to make a purely soy-sauce-based seasoning if you prefer a milder taste. Feel free to adjust the ingredient ratios to suit your palate!
Step 5
Heat a pan over medium heat and add the prepared sauce. Once the sauce starts to simmer, add the drained blanched squid. Increase the heat to high and stir-fry quickly as the sauce reduces and thickens. Continuously stir to ensure the squid is evenly coated with the sauce as it cooks.
Step 6
When the sauce has reduced to your desired consistency, lower the heat to low. Finally, drizzle in a little sesame oil and sprinkle with toasted sesame seeds. Give it a final mix and turn off the heat. Your delicious braised squid is now ready! It serves as an excellent banchan that’s tasty even when cold, and it’s also a fantastic option for lunchboxes.
