Spicy and Sweet Stir-Fried Cuttlefish (Bu-an Style)
#CuttlefishRecipe #StirFriedCuttlefish #KoreanHomeCooking #SpicySeafood #BuAnRestaurantCopycat
This is my recreation of a delicious stir-fried cuttlefish dish I enjoyed at a restaurant in Bu-an. I start with fresh cuttlefish, clean it thoroughly, and then blanch it briefly to ensure a tender texture. Next, I stir-fry it with crisp cabbage, other fresh vegetables, and a special aged sauce. Served with lightly blanched soybean sprouts, it’s perfect for mixing with rice! As a bonus, I’ll show you how to transform any leftover stir-fried cuttlefish into a delightful tteokbokki (spicy rice cakes) by adding chewy rice cakes and a rich anchovy-kelp broth-based sauce.
Main Ingredients- 5 fresh cuttlefish
- 1/4 head of cabbage
- 1/2 zucchini
- 1/2 carrot
- 1 stalk of green onion
- 2 Tbsp red pepper oil (gochutgaru oil)
- A drizzle of sesame oil
- 4 Tbsp prepared cuttlefish stir-fry sauce
- A handful of blanched soybean sprouts
- A sprinkle of shredded seaweed (gim)
- Sesame oil for finishing
- Cooked rice (for mixing)
Cuttlefish Tteokbokki Ingredients- Leftover cuttlefish stir-fry
- Remaining sauce
- 1 cup anchovy-kelp broth
- 150g chewy rice cakes (tteok)
Spicy Sauce Ingredients- 4 Tbsp red pepper flakes (gochugaru) – adjust for spice level
- 1 tsp fermented soybean paste (doenjang) – for savory depth
- 3 Tbsp red pepper paste (gochujang) – for spicy sweetness
- 2 Tbsp soy sauce – for umami
- 1 Tbsp fish sauce – for rich flavor
- 3 Tbsp plum extract – for sweetness and aroma
- 2 Tbsp corn syrup or rice syrup – for shine and sweetness
- 3 Tbsp minced garlic – for aroma
- 2 Tbsp soju (Korean rice wine) – to remove any gaminess
- 2 Tbsp natural seasoning powder – for enhanced flavor
- 2 Tbsp chopped green onions
- Leftover cuttlefish stir-fry
- Remaining sauce
- 1 cup anchovy-kelp broth
- 150g chewy rice cakes (tteok)
Spicy Sauce Ingredients- 4 Tbsp red pepper flakes (gochugaru) – adjust for spice level
- 1 tsp fermented soybean paste (doenjang) – for savory depth
- 3 Tbsp red pepper paste (gochujang) – for spicy sweetness
- 2 Tbsp soy sauce – for umami
- 1 Tbsp fish sauce – for rich flavor
- 3 Tbsp plum extract – for sweetness and aroma
- 2 Tbsp corn syrup or rice syrup – for shine and sweetness
- 3 Tbsp minced garlic – for aroma
- 2 Tbsp soju (Korean rice wine) – to remove any gaminess
- 2 Tbsp natural seasoning powder – for enhanced flavor
- 2 Tbsp chopped green onions
Cooking Instructions
Step 1
Thoroughly clean the fresh cuttlefish by removing the innards, the cartilage (pen), and the outer skin under running water. Pat them dry completely.
Step 2
Bring a pot of water to a rolling boil. Add the cleaned cuttlefish and blanch for just about 1-2 minutes until they turn opaque. This step helps reduce the amount of liquid released during stir-frying, resulting in a more flavorful dish. (Tip: If you plan to make tteokbokki later, you can blanch them slightly less as the vegetables will release moisture. If the final dish seems too dry, you can always add a little water.)
Step 3
Once blanched, cut the cuttlefish into bite-sized pieces, about 1 to 1.5 cm thick. Cutting them generously ensures you get a satisfying chewy texture.
Step 4
Prepare the vegetables: thinly slice the zucchini and carrot, and shred the cabbage into large pieces. (While not in the original recipe, adding zucchini brings a lovely soft texture.)
Step 5
Now, let’s make the star of our dish: the spicy sauce! In a bowl, combine 4 Tbsp gochugaru, 1 tsp doenjang, 3 Tbsp gochujang, 2 Tbsp soy sauce, 1 Tbsp fish sauce, 3 Tbsp plum extract, 2 Tbsp corn syrup, 3 Tbsp minced garlic, 2 Tbsp soju, 2 Tbsp natural seasoning powder, and 2 Tbsp chopped green onions. Mix everything thoroughly until well combined. (This sauce recipe is adapted from a dakbokkeumtang base, with added fish sauce and green onions.)
Step 6
Heat a pan over medium-high heat and add red pepper oil. Add the chopped green onion and sauté until fragrant. Once the aroma is released, add the prepared vegetables (cabbage, zucchini, carrot) and 2 Tbsp of the sauce. Stir-fry quickly until the vegetables are slightly softened but still retain some crispness.
Step 7
As the vegetables begin to release their juices, add the blanched and cuttlefish along with another 2 Tbsp of the sauce. Continue to stir-fry, ensuring the sauce coats everything evenly. Mix well to combine.
Step 8
Once everything is well combined and heated through, stir in shredded perilla leaves (optional) for an extra layer of fragrance. If you don’t have perilla leaves, you can skip this step.
Step 9
When the sauce has thickened slightly and coated all the ingredients beautifully, turn off the heat and drizzle a circle of sesame oil over the dish to finish. This adds a wonderful aroma and sheen.
Step 10
Transfer the delicious stir-fried cuttlefish to a serving plate. Sprinkle with toasted sesame seeds for a final touch. The combination of spicy, savory flavors with the chewy cuttlefish and crisp cabbage is absolutely divine!
Step 11
Now, let’s transform any leftover cuttlefish stir-fry into a unique tteokbokki! Add chewy rice cakes (tteok) to the leftover cuttlefish stir-fry.
Step 12
Pour 1 cup of anchovy-kelp broth into the pan with the remaining sauce. Scrape the pan well to incorporate all the flavorful bits. Bring to a boil over high heat. Stir continuously to prevent the rice cakes from sticking to the bottom of the pan as it thickens.
Step 13
And there you have it – a fantastic Cuttlefish Tteokbokki! The chewy rice cakes and the spicy, sweet cuttlefish sauce create a wonderfully novel and delicious dish. (Note: Unfortunately, I didn’t get a photo of the final tteokbokki. I shared some with my sister, and the rest was my solo happy meal!)
