Spicy Stir-Fried Squid: The Perfect Recipe from Rice Topping to Bar Snack
Delicious Spicy Stir-Fried Squid Recipe You Can Make at Home
Here’s a recipe for spicy stir-fried squid that’s perfect as a side dish for rice or as an appetizer with drinks. The combination of fresh squid, crisp vegetables, and a savory, spicy sauce creates a delightful dish that everyone will love.
Main Ingredients- 2 squids (approx. 400g)
- 1/2 stalk of green onion
- 1/2 onion
- 1/5 carrot
- 330g cabbage
- 10 perilla leaves
- 2 Korean green peppers (cheongyang peppers)
- 1 red pepper
- 3 Tbsp cooking oil
- A pinch of sesame seeds
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang) (heaping)
- 2 Tbsp soy sauce (ganjang)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang) (heaping)
- 2 Tbsp soy sauce (ganjang)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
It’s important to clean the squid thoroughly. Rinse it under running water, then scrub it with flour or coarse salt. This helps remove any fishy smell and slimy residue. After cleaning, pat the squid dry and cut it into bite-sized pieces, about 2-3 cm wide and lengthwise.
Step 2
Prepare the vegetables. Since the cabbage will shrink when cooked, cut it into large, bite-sized pieces, about 2-3 cm square. For the perilla leaves, gently roll them up and slice them into strips about 0.5 cm thick to preserve their aromatic flavor.
Step 3
Slice the remaining vegetables attractively. Cut the green onion into large, angled pieces about 3-4 cm long. Slice the onion into 0.5 cm thick strips. Cut the carrot into 0.5 cm thick half-moon shapes for color. Finally, thinly slice the Korean green peppers and red pepper diagonally for a touch of heat and vibrant color.
Step 4
Heat a wide pan over medium heat and add 3 Tbsp of cooking oil. Add 1 Tbsp of minced garlic and sauté until it becomes golden brown and fragrant, being careful not to burn it.
Step 5
Once the garlic is fragrant, add the squid and 2 Tbsp of sugar to the pan. Stir-fry everything together evenly until the squid is cooked through. Adding sugar first and stir-frying with the squid helps the flavor penetrate better and enhances the sweetness. Cook until the squid starts to turn opaque, then slightly reduce the heat.
Step 6
Now, add all the seasoning ingredients: 5 Tbsp of red pepper flakes, 1 heaping Tbsp of red pepper paste, 2 Tbsp of soy sauce, 2 Tbsp of anchovy sauce, and 1 Tbsp of cooking wine (mirin). Anchovy sauce adds a deep umami flavor.
Step 7
Stir-fry everything on high heat to ensure the seasoning coats the squid evenly. Mix well to prevent the sauce from burning. Cook until the squid is adequately cooked.
Step 8
Once the squid is partially cooked, add all the prepared vegetables (cabbage, onion, carrot, green onion) except for the perilla leaves and peppers. Stir-fry quickly over high heat. It’s important to keep the vegetables crisp, so avoid overcooking.
Step 9
When the vegetables begin to soften slightly, add the sliced perilla leaves, red pepper, and Korean green peppers. Continue stir-frying over high heat for about 1 minute. This step infuses the dish with the fresh aroma of perilla leaves and the spiciness of the peppers. Turn off the heat immediately after.
Step 10
With the heat turned off, stir in 1 Tbsp of sesame oil and 2 Tbsp of corn syrup. This adds a final touch of flavor, a glossy sheen, and a subtle sweetness, while also preventing the sauce from hardening later.
Step 11
Transfer the spicy stir-fried squid to a serving plate and sprinkle with sesame seeds for a beautiful finish. Enjoy it over warm rice as a delicious rice bowl, or pair it with a cold beer or soju for a fantastic snack.
