Spicy and Sweet Stir-fried Squid (No Water)
Make Delicious Stir-fried Squid with No Water – Spicy and Sweet!
Even frozen squid transforms into a fantastic dish! This recipe teaches you how to make perfectly stir-fried squid that’s spicy and sweet with absolutely no excess water. From thawing to preparing the ingredients and getting the seasoning ratio just right, this dish is perfect as a side for rice or as a flavorful appetizer. Leftover stir-fried squid is amazing when mixed with rice, a sprinkle of seaweed flakes, and sesame oil!
Main Ingredients- 1 squid (cleaned)
- 1/2 onion
- 1/2 green onion (scallion)
- 1 Korean chili pepper (cheongyang pepper)
- 1 red chili pepper
- A little cooking oil
- A little sesame seeds
Spicy & Sweet Sauce- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper (optional)
- 1 Tbsp sesame oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper (optional)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Thaw the frozen squid by placing it in cold water or the refrigerator. Once thawed, rinse it thoroughly under running water and pat it dry. On the inner side of the squid, gently make diagonal cuts with a knife held at an angle, all in one direction. Be careful not to cut too deep and damage the skin.
Step 2
In the opposite direction of the first set of cuts, make similar diagonal cuts with the knife held at an angle. This will create a diamond pattern when the squid cooks, making it look more appetizing.
Step 3
Here’s how the squid looks after making all the cuts. The clear diamond pattern enhances its appeal.
Step 4
Cut the scored squid into bite-sized pieces, about 2-3 cm each. Avoid cutting them too small, as they will shrink when cooked.
Step 5
Slice the half onion into strips about 0.5 cm thick. If you’d like to add color and texture, you can also thinly slice about 1/4 carrot into similar-sized strips as the onion.
Step 6
Diagonally slice the green onion (about 1/2 stalk). Similarly, diagonally slice the Korean chili pepper and red chili pepper, removing the seeds. Have 1 Tbsp of minced garlic ready.
Step 7
Now, let’s make the delicious sauce! In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp soy sauce, 1/2 Tbsp oyster sauce, 2 Tbsp cooking wine (mirin), 1 Tbsp sugar, and 1 Tbsp minced garlic. Mix well. You can add a pinch of black pepper if you like.
Step 8
Heat a pan over medium-low heat and add enough cooking oil to coat the bottom. Add the sliced green onions and stir-fry for about 1-2 minutes until fragrant and slightly softened, creating ‘scallion oil.’ Be careful not to burn the green onions. This step greatly enhances the dish’s flavor.
Step 9
Once the scallion oil is fragrant, add the cut squid to the pan. Stir-fry over high heat for about 1-2 minutes, just until the squid is about half-cooked and turns opaque. Be careful not to overcook, as it can become tough.
Step 10
When the squid is partially cooked, pour all the prepared sauce into the pan.
Step 11
Continue stir-frying over high heat, ensuring the squid and sauce are well combined. Cook for another 1-2 minutes until the sauce coats the squid evenly.
Step 12
Now, add the sliced onions and carrots. Stir-fry quickly over high heat. It’s important to maintain the crispness of the vegetables, so cook them for only about 1 minute, just until they start to soften slightly.
Step 13
Finally, add the diagonally sliced Korean and red chili peppers. Stir-fry for just about 30 seconds more, until their vibrant colors appear. Your dish is almost ready!
Step 14
Before turning off the heat, sprinkle some sesame seeds over the top for an added nutty aroma and flavor.
Step 15
And there you have it – a perfectly spicy and sweet stir-fried squid with no excess water! This dish is delicious served over a bowl of hot steamed rice or enjoyed with a cold beer.
