Spicy squid stir-fry
Stir-fry squid cut into bite-sized pieces with onion, cabbage and spicy seasoning.
- Prep
- 20 min
- Cook
- 10 min
Scale the recipe
Ingredients
- trimmed squid Weight of raw squid after removing the innards and clear quill and patting dry
- 450 g
- onion
- 100 g
- cabbage
- 140 g
- Large green onion (daepa)
- 25 g
- cooking oil
- 1 T
Seasonings
- Korean red chili paste (gochujang)
- 1 T
- Korean chili flakes (gochugaru)
- 2 T
- Brewed soy sauce
- 1 T
- sugar
- 1 T
- chopped garlic
- 1 T
- Toasted sesame oil
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the squid
Cut the squid 450 g into bite-sized pieces and wipe off the moisture.
-
Slice the vegetables
Chop the onion 100 g, cabbage 140 g, and green onion 25 g into bite-sized pieces on a separate cutting board.
-
Making stir-fry seasoning
Mix gochujang 1 T, gochugaru 2 T, soy sauce 1 T, sugar 1 T, and garlic 1 T.
-
Fry the onion and cabbage first
Heat a wide pan over medium-high, then add the cooking oil 1 T. Stir-fry the onion and cabbage for about 2 minutes, until the edges start to turn translucent and the vegetables are still crisp. Push them to the sides to clear the centre of the pan.
-
Stir-fry the squid with the sauce
Add the squid and chili mixture to the cleared centre and stir-fry over medium-high heat. When the flesh turns opaque, toss with the vegetables and cook until the centre of the thickest piece stays at 85°C or higher for 1 minute. With a larger quantity, work in batches to avoid crowding.
-
Finish with scallion and sesame oil
Stir in the scallion until it wilts, turn off the heat, and drizzle with sesame oil 1/2 T before serving.
