Spicy and Sweet Stir-fried Squid: A Perfect Rice Companion
Squid stir-fry is a nutritious and satisfying meal!
Squid often appears in supermarket sales. It’s delicious simply blanched, or great in a refreshing soup with radish. However, my absolute favorite squid dish is stir-fried squid. It’s fantastic as a side for drinks or as a main dish, perfect for mixing with rice for a truly satisfying meal that disappears quickly. So, I’ve whipped up this incredibly nutritious stir-fried squid recipe. It’s quick, easy, and bursting with flavor!
Broth Ingredients- 1/3 Korean radish
- 1/2 onion
- 1/2 green onion
- 2-3 pieces dried kelp
- 1/2 cup dried anchovies for broth
- 1 cup dried small anchovies
- 4 dried shiitake mushrooms
- 15 cups water
Stir-fry Ingredients- 2 squids
- 1/3 head cabbage
- 1 onion
- 1/3 carrot
- 2 hot peppers (like Cheongyang peppers)
- 1/2 green onion
- 3 Tbsp grated Korean radish
- 1 Tbsp minced garlic
Seasoning Sauce- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 3.5 Tbsp red chili flakes (gochugaru)
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup (oligosaccharide)
Garnish- 1 Tbsp roasted sesame seeds
- 1 Tbsp sesame oil
- 2 squids
- 1/3 head cabbage
- 1 onion
- 1/3 carrot
- 2 hot peppers (like Cheongyang peppers)
- 1/2 green onion
- 3 Tbsp grated Korean radish
- 1 Tbsp minced garlic
Seasoning Sauce- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 3.5 Tbsp red chili flakes (gochugaru)
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup (oligosaccharide)
Garnish- 1 Tbsp roasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp roasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
It’s best to use broth instead of water for squid stir-fry. Squid can become tough and chewy when overcooked. Adding broth helps to tenderize it. It also helps to mellow out the squid’s unique aroma, making it softer and adding a rich umami flavor. So, even if it’s a little extra work, making broth is definitely recommended for a delicious result! Roughly chop the Korean radish, green onion, and onion. For the dried anchovies, remove the heads and intestines to get rid of any bitterness. I lightly rinsed the dried kelp.
Step 2
Pour 15 cups of water into a pot and add all the prepared broth ingredients. Cover and bring to a boil. Once boiling, remove the lid and continue to simmer for about 20-30 minutes, or until the Korean radish is thoroughly cooked. Opening the lid once it starts boiling helps any fishy smell from the anchovies evaporate. You’ll need about 200cc (1 beer cup) of broth for the stir-fry. I made extra so I can use it for other dishes like fish cake soup or dumpling soup later.
Step 3
Now, let’s prepare the squid! You can cut the squid body into rings, but I prefer to cut it lengthwise and score it for easier eating. To score the squid, use a mandoline slicer or a knife to make diagonal cuts. This not only makes it look pretty but also helps it cook more evenly.
Step 4
Cut the tentacles into bite-sized pieces.
Step 5
Place the prepared squid body and tentacles in a bowl. Now, let’s get the vegetables ready! Chop the cabbage coarsely. Slice the onion, carrot, green onion, and hot peppers into thin strips. I added hot peppers for a bit of spice, but feel free to add more if you like it spicy, or use milder green peppers if you prefer less heat. A unique ingredient in this stir-fry is grated Korean radish. Grating it helps tenderize the squid’s proteins and aids digestion. The radish’s mild spiciness also counteracts any fishiness and acts as a natural sweetener, contributing to a sweet and tender finish.
Step 6
With the vegetables ready, let’s make the seasoning sauce! Combine 1 Tbsp soy sauce, 1 Tbsp plum extract, and 1 Tbsp corn syrup (oligosaccharide). My family enjoys a touch of sweetness, so I added corn syrup, but you can omit it if you prefer it less sweet.
Step 7
Add 1/2 Tbsp sugar, 1 Tbsp oyster sauce, 3.5 Tbsp red chili flakes (gochugaru), and 1 Tbsp red chili paste (gochujang). Mix everything well. You can also add a little grated ginger or black pepper for extra flavor.
Step 8
Taste the prepared sauce and adjust the seasoning (like adding more soy sauce or sugar) according to your personal preference.
Step 9
Heat a pan over high heat. Pour in 200cc (1 beer cup) of the prepared broth. Add 3 Tbsp of grated Korean radish and 1 Tbsp of minced garlic. Bring it to a boil.
Step 10
Once the broth is boiling, add the prepared squid and stir-fry quickly over high heat.
Step 11
Add the seasoning sauce and stir continuously as the squid changes color and plumps up. It’s crucial to cook the squid quickly over high heat to prevent it from becoming tough.
Step 12
Add the cabbage and the remaining vegetables (onion, carrot, green onion, peppers). Continue to stir-fry for just about 30-40 seconds. You want the vegetables to be slightly tender but still retain their crispness.
Step 13
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with roasted sesame seeds. Your nutritious and delicious spicy and sweet squid stir-fry, the perfect rice companion, is now complete! Enjoy your meal.
