Spicy and Sweet Stir-fried Bigfin Squid
A Flavorful Bigfin Squid Stir-fry: A Delicious Recipe!
I usually associate bigfin squid with seafood jjampong! Today, instead of jjampong, we’re making a spicy and sweet stir-fried bigfin squid. It’s a delicious variation of the classic squid stir-fry. This dish offers a delightfully chewy texture and a rich flavor profile that’s sure to be a hit with everyone. Enjoy a wonderful meal or a perfect accompaniment to drinks with fresh bigfin squid and crisp vegetables!
Main Ingredients- 4 Bigfin Squid
- 1 Onion
- 1/2 Scallion (Green Onion)
- 2 Chilies (e.g., Korean Cheongyang or Red)
- A small amount of Carrot
Seasoning Ingredients- 1 Tbsp Soy Sauce (or Fish Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Maesilcheong (Korean Plum Extract)
- 1/3 Tbsp Ginger Syrup (or Minced Ginger)
- 1 Tbsp Mirin (or Cooking Wine)
- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1/3 Tbsp Doenjang (Korean Soybean Paste)
- A little Sesame Oil (for finishing)
- 1 Tbsp Soy Sauce (or Fish Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Maesilcheong (Korean Plum Extract)
- 1/3 Tbsp Ginger Syrup (or Minced Ginger)
- 1 Tbsp Mirin (or Cooking Wine)
- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1/3 Tbsp Doenjang (Korean Soybean Paste)
- A little Sesame Oil (for finishing)
Cooking Instructions
Step 1
First, rinse the bigfin squid thoroughly under running water. Peel off the outer skin, remove the innards, and then cut the squid into bite-sized pieces, about 2-3 cm wide. Use 4 fresh bigfin squid for this recipe.
Step 2
Prepare the other vegetables: slice the onion thinly, cut the scallion into diagonal pieces. Finely chop the chilies to add a spicy kick, and julienne the carrot. These colorful vegetables will enhance the dish’s visual appeal and add a pleasant crunch.
Step 3
While you can stir-fry the squid directly, briefly blanching it first helps prevent too much moisture from releasing during cooking and ensures a wonderfully chewy texture. Bring a pot of water to a boil, add the bigfin squid, and blanch for just 30 seconds to 1 minute. Immediately drain the squid and rinse it under cold water, then let it drain in a colander. Be careful not to overcook, as it can become tough.
Step 4
Heat some cooking oil in a pan over medium-high heat. Add the sliced onions and carrots and stir-fry until they become translucent and fragrant. Next, add the blanched bigfin squid. Pour in all the prepared seasoning ingredients (soy sauce, minced garlic, gochugaru, maesilcheong, ginger syrup, mirin, gochujang, doenjang) and stir-fry vigorously over high heat, ensuring everything is well combined. Maintaining high heat is key to developing that delicious ‘wok hei’ or smoky flavor.
Step 5
Finally, add the diagonally sliced scallions and chopped chilies. Stir-fry quickly over high heat for about 1 minute more to keep the vegetables crisp. Just before turning off the heat, drizzle in a little sesame oil for added aroma and nutty flavor. Your delicious stir-fried bigfin squid is ready! Serve it over a bowl of hot, steamed rice or enjoy it with fresh lettuce wraps. Bon appétit!
