Spicy Stir-Fried Squid (Eo-jing-eo Bok-keum) by Chef Ryu Su-young
Chef Ryu Su-young’s Signature Spicy Squid Stir-Fry Recipe: Master the Flavorful, Fiery Sauce
Discover Chef Ryu Su-young’s (also known as Eonam Teacher) meticulously perfected spicy squid stir-fry recipe, developed over 18 months! Praised by celebrities Park Ha-sun and Park Sol-mi, this dish offers a thrillingly spicy and savory flavor profile that’s perfect for any meal. Unlike typical stir-fries, this method ensures a non-watery, delightfully chewy squid texture. Follow these detailed, beginner-friendly steps to recreate this popular Korean dish at home and enjoy a truly satisfying culinary experience.
Main Ingredients (Measurements: Tablespoons)
- 2 frozen squids
- 1 onion
- 1 large green onion (scallion)
- 3 Korean chili peppers (optional, adjust to spice preference)
- 9-10 whole garlic cloves (or 1 Tbsp minced garlic)
- 4 Tbsp cooking oil
- 1 Tbsp sesame oil
Sauce Ingredients (Measurements: Tablespoons)
- 1 heaping Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp jin-ganjang (Korean soy sauce)
- 1 Tbsp sugar
- A pinch of sesame seeds
- 1 heaping Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp jin-ganjang (Korean soy sauce)
- 1 Tbsp sugar
- A pinch of sesame seeds
Cooking Instructions
Step 1
Begin by quickly thawing the frozen squids in cold water. Once thawed, rinse them thoroughly under running water multiple times to remove any impurities or residual ice. This step is crucial for achieving the best texture and flavor.
Step 2
Squid skin is rich in taurine but can sometimes be tough when cooked. You can choose to peel it off completely for a softer bite, or score it diagonally with a knife to tenderize it, according to your preference.
Step 3
Cut the prepared squid into bite-sized pieces. Avoid cutting them too small, as they will shrink during cooking. Aim for pieces that are easy to eat and provide a pleasant chew.
Step 4
Peel the onion and slice it into thin strips (julienne). Cut the green onion diagonally into large pieces. The crispness of these vegetables will enhance the overall flavor and texture of the dish.
Step 5
Thinly slice the whole garlic cloves. If you don’t have whole garlic, you can substitute with 1 tablespoon of minced garlic. The garlic will infuse the sauce with its aromatic flavor.
Step 6
Heat 4 tablespoons of cooking oil and 1 tablespoon of sesame oil in a pan over low heat. Add the sliced garlic and green onions. Gently sauté them, allowing their fragrance to infuse the oil without burning. This aromatic base is key to the dish’s flavor.
Step 7
Once the garlic and green onions release their aroma into the oil, add 3 tablespoons of gochugaru (Korean chili flakes). Continue to stir-fry over low heat, ensuring it doesn’t burn. Add 1 tablespoon of sugar to balance the heat and add a touch of sweetness, enhancing the overall savory profile.
Step 8
Push the sautéed garlic and green onions to one side of the pan. Pour 4 tablespoons of jin-ganjang (Korean soy sauce) into the empty space. Let the soy sauce bubble and caramelize slightly over low heat. This step significantly boosts the umami and depth of flavor.
Step 9
Combine the caramelized soy sauce with the vegetables and stir well. Now, add the julienned onion and stir-fry together until the onion becomes slightly translucent.
Step 10
Next, add 1 heaping tablespoon of gochujang (Korean chili paste) to the pan. Stir-fry it with the onions until well combined. Cooking the gochujang deepens its flavor and adds a rich, spicy base to the sauce.
Step 11
When the onions are about halfway cooked and softened, add all the prepared squid to the pan. Turn the heat up to high! Stir-fry the squid quickly and continuously over high heat to prevent it from releasing too much water and to ensure the sauce coats evenly. This rapid cooking is essential for tender squid.
Step 12
Once the squid is coated with the sauce and turns opaque, reduce the heat to low, cover the pan, and let it simmer for about 2 minutes. This steaming period helps tenderize the squid and allows the flavors to meld beautifully.
Step 13
After simmering for 2 minutes, lift the lid. You’ll likely see some liquid released from the squid and vegetables. This excess moisture needs to be evaporated in the next step to achieve the desired consistency.
Step 14
Turn the heat back up to medium. Stir-fry the squid mixture until most of the excess liquid has evaporated, as shown in the picture. The goal is to have a rich, saucy consistency without being watery, ensuring the squid remains tender and flavorful.
Step 15
Turn off the heat. Sprinkle generously with sesame seeds for a final touch of nutty aroma and flavor. Enjoy your delicious homemade spicy squid stir-fry!
