Spicy Stir-Fried Squid with Kalguksu Noodles
Spicy Stir-Fried Squid with Kalguksu Noodles
How to Make Deliciously Spicy Stir-Fried Squid Kalguksu
Squid is a versatile ingredient used in many dishes, but I find myself making it stir-fried most often. Today, I felt like having some kalguksu (Korean handmade noodle soup), so I’m sharing my recipe for spicy stir-fried squid kalguksu. The spicy flavor and the tender squid pair wonderfully with the chewy kalguksu noodles. It’s a dish that’s both comforting and exciting!
Main Ingredients- 1 whole squid, cleaned
- 1 serving kalguksu noodles
- 1/2 onion
- 1/4 carrot
- 1/2 green onion
- 1/2 cheongyang chili pepper (optional, for extra heat)
- 120ml water
- 1 egg
- A pinch of shredded dried seaweed (for garnish)
- A little cooking oil
Spicy Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp corn syrup or honey
- 2 Tbsp guk-ganjang (soup soy sauce) or regular soy sauce
- 0.5 Tbsp minced garlic
Alternative for Guk-ganjang- 2 Tbsp regular soy sauce
- 1 Tbsp sugar
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp corn syrup or honey
- 2 Tbsp guk-ganjang (soup soy sauce) or regular soy sauce
- 0.5 Tbsp minced garlic
Alternative for Guk-ganjang- 2 Tbsp regular soy sauce
- 1 Tbsp sugar
Cooking Instructions
Step 1
Let’s start by making the spicy sauce. In a small bowl, combine the minced garlic and gochugaru (chili flakes). Mix them well.
Step 2
Next, add the corn syrup or honey for a touch of sweetness and glossy finish. Stir it in until it’s well incorporated.
Step 3
Now, for that savory depth, add the guk-ganjang (soup soy sauce). If you don’t have guk-ganjang, you can substitute it with 2 Tbsp of regular soy sauce and 1 Tbsp of sugar.
Step 4
Add the gochujang (Korean chili paste), which is the heart of this spicy dish. Stir everything together until it forms a paste.
Step 5
Whisk the sauce thoroughly with a spoon or whisk until all ingredients are evenly combined and there are no lumps. This sauce is key to the deliciousness of our dish!
Step 6
Time to prep the vegetables! Peel and thinly slice the 1/2 onion into strips. Slicing them thinly will help them absorb the sauce better.
Step 7
Next, julienne the 1/4 carrot. Carrots add a lovely color and a slight sweetness. Keep them relatively thin for even cooking.
Step 8
For those who love a bit of heat, finely chop 1/2 cheongyang chili pepper. You can adjust the amount based on your spice preference.
Step 9
Slice the 1/2 green onion into bite-sized pieces. The aroma of the green onion will add a wonderful fragrance to the dish.
Step 10
Prepare the star of the dish: the squid. Clean the squid and cut it into bite-sized pieces. You can remove the skin or leave it on, depending on your preference. With this, all our ingredient preparations are complete! Doesn’t that seem easy?
Step 11
Now, let’s make a garnish – the egg omelet. Crack 1 egg into a small bowl. Beat it gently with a fork or whisk, making sure to break up the chalaza (the white stringy bits) for a smooth texture.
Step 12
Lightly grease a heated pan with a little cooking oil. Pour the beaten egg thinly into the pan and cook over low heat until golden brown on both sides, creating a thin egg omelet.
Step 13
Once the egg omelet is cooked, let it cool slightly, then carefully roll it up tightly.
Step 14
Slice the rolled egg omelet into about 0.5 cm thick pieces and set them aside. These will be a beautiful garnish for our dish.
Step 15
It’s time to cook the kalguksu noodles. Bring a pot of water to a rolling boil and add the kalguksu noodles. Cook for about 3-4 minutes, or until they are al dente. Be careful not to overcook them, as they can become mushy.
Step 16
Drain the cooked noodles immediately and rinse them thoroughly under cold running water. This step removes excess starch, resulting in chewier, more resilient noodles. Make sure to drain them well.
Step 17
Let’s start stir-frying. In a dry pan (no oil added yet), add the sliced onions and carrots. This initial step helps them soften and release their natural moisture.
Step 18
Once the onions and carrots start to become slightly translucent, add the prepared squid to the pan. Stir-fry them together. Be mindful not to overcook the squid, as it can become tough.
Step 19
Now, add most of the spicy sauce you prepared, reserving about 1 tablespoon for later to adjust the seasoning. Pour it over the squid and vegetables.
Step 20
Stir-fry everything over medium heat until the sauce coats all the ingredients evenly. Continue cooking until the squid turns opaque and is cooked through.
Step 21
When the squid is mostly cooked (turned white), add the drained kalguksu noodles to the pan. Now, we’ll stir-fry the noodles with the squid and sauce.
Step 22
If the mixture seems too dry or the sauce isn’t coating the noodles well, add the 120ml of water. Stir-fry to combine everything. If the noodles are still not cooked to your liking, you can add a little more water and continue cooking until they reach your desired tenderness.
Step 23
Once the noodles are cooked and the sauce has slightly thickened, add the chopped green onions and cheongyang chili peppers. Stir-fry for a moment to release their flavors and aroma. Keep an eye on the heat to prevent burning.
Step 24
Finally, add the reserved tablespoon of sauce to adjust the overall flavor and seasoning to your taste. You can add more or less as needed.
Step 25
Turn the heat up to high and stir-fry for about 1 minute. This quick stir-fry at high heat will enhance the flavors and add a slightly smoky char, deepening the dish’s complexity.
Step 26
And there you have it! Plate the delicious stir-fried squid kalguksu, garnish with the prepared egg omelet slices and a sprinkle of shredded dried seaweed, and your spicy and flavorful Squid Kalguksu is ready to be enjoyed!
