Spicy and Sweet Stir-Fried Cuttlefish Recipe
Spicy and Sweet Stir-Fried Cuttlefish Recipe
The Perfect Side Dish: Stir-Fried Cuttlefish (Kapiojing-bokkeum)
Guaranteed to tantalize your taste buds, this dish is a top-tier choice for a flavorful meal.
Main Ingredients- 4 Cuttlefish (Kapiojing)
- 1/4 Onion
- 1 piece Carrot
- 1/2 Scallion (Green Onion)
- 2 portions of thin noodles (Somen)
Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Sesame Oil
- Sesame Seeds to taste
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Sesame Oil
- Sesame Seeds to taste
Cooking Instructions
Step 1
Separate the body and tentacles of the cuttlefish. Slice the body in half, remove the hard central bone, and clean out the eyes, beak, and innards. You can leave the skin on for a richer flavor, or peel it for a cleaner taste.
Step 2
Blanch the prepared cuttlefish in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, as it can become tough. Immediately rinse the blanched cuttlefish under cold water to cool it down, then drain well. This step helps maintain its chewy texture.
Step 3
Cut the blanched cuttlefish into bite-sized pieces. Slicing them into manageable pieces will allow the sauce to penetrate better and enhance the overall eating experience.
Step 4
Prepare the vegetables for stir-frying. Slice the carrot and onion into thin strips. Cut the scallion diagonally. The carrot adds color, the onion sweetness and aroma, and the scallion a refreshing note.
Step 5
Let’s make the special sauce for a delicious stir-fry! In a bowl, combine 2 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp minced garlic, 2 Tbsp soy sauce, and 1/2 Tbsp sesame oil. Mix well until all ingredients are thoroughly combined to create the perfect seasoning sauce.
Step 6
Heat 1-2 Tbsp of cooking oil in a pan over high heat. Add the prepared vegetables (onion, carrot) and stir-fry quickly. It’s important to stir-fry them just until they become slightly translucent and remain crisp. Overcooking will release too much water.
Step 7
Once the vegetables are partially stir-fried, add the seasoned cuttlefish to the pan. Mix everything together, allowing the spicy aroma of the vegetables and the savory flavor of the cuttlefish to meld.
Step 8
Continue to stir-fry for another 2-3 minutes, ensuring the cuttlefish and vegetables are well coated with the sauce. Stir-frying over high heat quickly prevents the cuttlefish from becoming tough and helps the sauce distribute evenly. Adjust seasoning to your preference if needed.
Step 9
Just before turning off the heat, add the chopped scallions and give it a final quick toss for added fragrance. Sprinkle sesame seeds generously to finish. Serve with cooked somen noodles on the side for a hearty meal that can be enjoyed as a noodle dish or a rice topping.
