Tender Stir-Fried Dried Shredded Squid
Tender Stir-Fried Dried Shredded Squid
The Golden Recipe for Soft Stir-Fried Dried Shredded Squid – Making it Tender, Not Tough!
Having a few dried side dishes prepared at home brings such a sense of security. After spending months largely at home, I worry when my side dishes run low – it feels almost like an obsession! Thanks to the perfect balance of salty and sweet flavors in dried shredded squid, it’s a delicious dish even when quickly stir-fried, right? The key challenge is preventing it from becoming tough or hard after cooking! A successful dish is one that remains tender and chewy with every bite. I’ve put a little extra care into making this stir-fried dried shredded squid, even if it takes a bit more effort.
Main Ingredients- 300g dried shredded squid (chinmi-chae)
Seasoning Ingredients- 2 Tbsp cooking oil
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 3 Tbsp corn syrup or oligodang
- 2 Tbsp cooking wine (mirin)
- 3 Tbsp water
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp cooking oil
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 3 Tbsp corn syrup or oligodang
- 2 Tbsp cooking wine (mirin)
- 3 Tbsp water
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Cut the dried shredded squid into bite-sized pieces, about 5-7 cm long. If they’re too long, they can be difficult to eat.
Step 2
Here’s the first secret to making the dried shredded squid extra tender! Place a steaming rack in a pot, add water, and once it starts steaming, add the squid. Cover with a lid and steam for about 2 minutes. Be careful not to steam it for too long, as it can become mushy.
Step 3
This quick steaming process is the key to making the dried shredded squid tender and not tough. As it steams, the squid softens considerably.
Step 4
While the visual difference might not be dramatic in photos, you’ll feel how much softer the steamed squid is when you touch it. You’ll be surprised by the improved texture when you taste it!
Step 5
In a pan, combine 2 Tbsp cooking oil, 3 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1 Tbsp sugar, 3 Tbsp corn syrup, 2 Tbsp cooking wine, and 3 Tbsp water. Mix well and bring to a boil over medium heat to create the sauce.
Step 6
Once the sauce comes to a rolling boil, let it bubble for just a moment until the ingredients are well combined, then reduce the heat to low. Be mindful not to let it burn.
Step 7
Add the steamed dried shredded squid to the reduced sauce and immediately turn off the heat. Toss gently to coat the squid evenly with the sauce using residual heat and low heat. Turning off the heat prevents the squid from becoming tough.
Step 8
Finally, add 1 Tbsp sesame oil and 1 Tbsp sesame seeds, and toss to combine. Your delicious stir-fried dried shredded squid is ready!
Step 9
The flavors are well-absorbed, and most importantly, the texture is wonderfully tender. This dish definitely passes the test!
Step 10
A word of caution! If you stir-fry the squid in the pan over high heat for too long, the moisture will evaporate, and it can easily become tough. After the sauce has coated the squid, make sure to turn off the heat or use very low residual heat.
Step 11
Made this way, you can enjoy delicious stir-fried dried shredded squid that stays tender, just like the first day, even after storing it for a while.
Step 12
On the days I make stir-fried dried shredded squid, there’s one essential pairing that’s a must: seaweed! Wrapped around warm rice with a bit of this squid, it’s absolutely heavenly. You’ll finish a bowl of rice in no time.
Step 13
Although it’s a frequently made side dish, I always tell myself, ‘This time, I’ll definitely make it so it doesn’t get tough!’ This method of slightly steaming it first is truly top-notch! It’s a delicious dish that everyone, young and old, will love. Please give it a try and make it deliciously!
