Garlicky Stir-Fried Squid Recipe
Packed with Whole Garlic Cloves! Spicy & Sweet Stir-Fried Squid with Garlic
This stir-fried squid with whole garlic cloves is perfect as a dinner entree or a delicious snack to accompany drinks! Enjoy the delightful chewiness of the squid, the crispiness of the vegetables, and the burst of flavor from the tender garlic. The spicy and sweet sauce is incredibly addictive and pairs wonderfully with rice. It’s a special dish to enjoy when you’re craving something flavorful.
Main Ingredients
- 2 squid, cleaned and prepared
- Whole garlic cloves (generous amount)
- 1 handful of mill tteokbokki (rice cakes for stir-frying, approx. 100g)
- 1/4 head of cabbage
- 1 onion
- 1 green onion (scallion)
- 2-3 Korean green chili peppers (adjust to your spice preference)
Spicy & Sweet Sauce
- 3 Tbsp soy sauce (brewed)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1/2 Tbsp Dasida (Korean soup stock powder)
- 3 pinches black pepper
- 5 Tbsp cooking wine (mirin or rice wine)
- 3 Tbsp soy sauce (brewed)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1/2 Tbsp Dasida (Korean soup stock powder)
- 3 pinches black pepper
- 5 Tbsp cooking wine (mirin or rice wine)
Cooking Instructions
Step 1
First, thoroughly clean the squid and cut it into bite-sized pieces, about the width of a finger joint. Avoid cutting them too small so you can enjoy the chewy texture.
Step 2
Prepare the vegetables next. Slice the green onion diagonally, and thinly slice the onion into strips. Finely chop the Korean green chili peppers to add a spicy kick (remove seeds if you prefer less heat), and shred the cabbage into thick strips to maintain a crisp texture.
Step 3
Let’s make the special sauce for this delicious stir-fry! In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp sugar, 1/2 Tbsp Dasida, 3 pinches of black pepper, and 5 Tbsp of cooking wine to remove any unwanted odors and add depth of flavor. Mix well until there are no lumps to create the sauce.
Step 4
In a large bowl, add the prepared squid, a generous amount of whole garlic cloves, and the mill tteokbokki (if using dried, soak them in water beforehand). Pour all the prepared sauce over the ingredients. Gently mix everything together with your hands, ensuring the squid, rice cakes, and garlic are evenly coated with the sauce. Let it marinate for a short while; this helps the flavors penetrate deeply into the ingredients.
Step 5
Now it’s time to stir-fry! Heat a wok or large skillet over medium-high heat and add a generous amount of cooking oil. A well-heated pan will prevent ingredients from sticking and ensure even cooking.
Step 6
Add the shredded cabbage and onion to the hot pan. Stir-fry them quickly over high heat until they become translucent and slightly softened, turning a lighter color. Stir-frying quickly over high heat preserves the crispness of the vegetables and prevents them from releasing too much water. Be careful not to burn them.
Step 7
Once the cabbage and onion are slightly cooked, add the marinated squid, whole garlic cloves, and mill tteokbokki to the pan. Don’t forget to add all the remaining sauce!
Step 8
With all the ingredients in the pan, maintain high heat and continue to stir-fry, making sure nothing sticks to the bottom. The sauce can burn easily, so use a spatula to scrape the bottom of the pan as you stir to ensure even cooking.
Step 9
When the squid turns pink and is cooked through, add the sliced green onion and Korean green chili peppers. Stir-fry for another minute or two until the aromatics are released. Adding the green onion and chili peppers at the end enhances the overall flavor. Once everything is cooked and the sauce has thickened slightly, turn off the heat.
Step 10
Transfer the delicious stir-fried squid with garlic to a serving plate. Presenting it beautifully completes this satisfying and flavorful dish. Enjoy it with hot steamed rice or as a fantastic accompaniment to a cold beer!
