Spicy Stir-Fried Squid: A Flavorful and Stress-Relieving Recipe
Irresistibly Spicy and Addictive Stir-Fried Squid
When the whole family craves something spicy, pull out this quick and easy stir-fried squid recipe from your freezer. The rich, flavorful sauce perfectly complements the chewy squid, and the spicy kick is guaranteed to melt away your stress. It’s a fantastic dish for both a side with rice and a delicious snack with drinks!
Main Ingredients
- 3 fresh squids (cleaned and prepared)
- 1/4 head of cabbage (cut into large pieces)
- 2 onions (cut into large pieces)
- 3 potatoes (peeled and cut into large pieces)
- 1 stalk of green onion (cut diagonally)
- 2-3 Cheongyang peppers (optional, for adjusting spiciness)
- 2 Tbsp minced garlic
Special Spicy Sauce
- 5 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Extra Spicy Gochugaru (adjust to taste)
- 2-3 Tbsp Soy Sauce
- 1 Tbsp Oligodang (corn syrup, for shine and sweetness)
- 2 Tbsp Coconut Sugar (or brown sugar, for deep sweetness)
- Pinch of salt (to taste)
- Pinch of black pepper (coarsely ground)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 3-4 Tbsp Canola Oil or cooking oil (for stir-frying)
- 5 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Extra Spicy Gochugaru (adjust to taste)
- 2-3 Tbsp Soy Sauce
- 1 Tbsp Oligodang (corn syrup, for shine and sweetness)
- 2 Tbsp Coconut Sugar (or brown sugar, for deep sweetness)
- Pinch of salt (to taste)
- Pinch of black pepper (coarsely ground)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 3-4 Tbsp Canola Oil or cooking oil (for stir-frying)
Cooking Instructions
Step 1
First, prepare the vegetables that will enhance the flavor of your stir-fried squid. Cut the cabbage and onions into large, chunky pieces. This ensures they maintain a pleasant texture after stir-frying and don’t release too much moisture. Slice the green onion diagonally and set aside. If you enjoy extra heat, add 2-3 Cheongyang peppers for a wonderfully pungent flavor.
Step 2
Now, it’s time to prepare the squid. Clean the squid body, remove the skin if desired, and rinse thoroughly. Cut it into bite-sized, round rings. If the tentacles are too long, trim them to a manageable length to prevent tangling during cooking. Cutting them this way allows the sauce to coat them evenly, making them even more delicious.
Step 3
Let’s begin the stir-frying process. Heat a generous amount of canola oil or cooking oil in a pan over medium-low heat. Add the roughly chopped onions and minced garlic, and sauté until fragrant. Once the onions begin to turn translucent, add the prepared squid and all of the special spicy sauce you’ve made. Stir-fry quickly, being mindful of the heat to prevent the sauce from burning.
Step 4
As the squid and sauce combine and develop a mouthwatering red hue, add all the prepared vegetables. Toss in the cabbage, green onions, and Cheongyang peppers. Stir-fry over high heat until the vegetables are slightly softened but still retain a bit of their crispness. The key here is to quickly stir-fry to keep the vegetables delightfully crunchy!
Step 5
Prepare the potatoes beforehand. Peel and cut the potatoes into large chunks. Parboil them in boiling water for about 5-7 minutes. You want them to be slightly tender but not fully cooked, as they can easily break apart during stir-frying. This parboiling step ensures a slightly chewy texture. Drain the potatoes and add them to the pan only when the other ingredients are almost done. Gently mix them in and continue to stir-fry briefly, being careful not to mash them, ensuring they don’t burn.
Step 6
We’re almost there! Just before turning off the heat, sprinkle in some freshly coarsely ground black pepper. The pungent aroma of the pepper will elevate the overall flavor of the squid dish. Finally, drizzle in a tablespoon of sesame oil for a glossy finish and a nutty fragrance. Your incredibly flavorful and satisfying spicy stir-fried squid is now ready! It’s absolutely delicious served over hot rice.
