Premium Cuttlefish Stir-fry Recipe

The King of Squid Dishes: Once You Taste It, You’ll Know Why It’s the Best – Cuttlefish Stir-fry

This dish is a true revelation, transforming an ordinary ingredient into an extraordinary culinary experience! We’re sharing a recipe for a spicy and sweet stir-fried cuttlefish, often hailed as the ‘king’ of squid dishes. The delightful chewy texture of the cuttlefish combined with our special, appetite-whetting sauce makes this a truly addictive meal that will have you devouring bowl after bowl of rice. Even those who don’t typically favor squid will fall in love with this flavor. It’s perfect as a rice topping or even as a sophisticated snack with drinks. Make your weekend special with this unique premium cuttlefish stir-fry!

Recipe Info

Category : Main dish
Ingredient Category : Seafood
Occasion : Quick & Easy
Cooking : Stir-fry
Servings : 3 servings
Cooking Time : Within 15 minutes
Difficulty : Intermediate

Main Ingredients

2 Cuttlefish (cleaned and prepared)
2 Red chili peppers (seeds removed, thinly sliced diagonally)
2 Green chili peppers (seeds removed, thinly sliced diagonally)
1/2 Onion (thickly sliced)
2 Bowls of Rice (warm)
1 Egg (for frying)

Spicy & Sweet Special Sauce

2 Tbsp Grapeseed oil
2 Tbsp Gochujang (Korean chili paste – use a fresh, good quality one)
2 Tbsp Minced garlic (or thinly sliced)
2 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference)
2 Tbsp Honey (for sweetness and shine)
1 Tbsp Mirin (or cooking wine, to remove any fishy odor)
1 Tbsp Oyster sauce (for umami boost!)
1/3 tsp Salt (adjust to taste)
1 Tbsp Oligodang (corn syrup – adjust to taste, adds gloss and sweetness)
A pinch of Sesame oil (for nutty aroma)
A pinch of Toasted sesame seeds (for garnish and nuttiness)
A small amount of Green onion (finely chopped, for flavor and color)

Cooking Instructions

Step 1

First, clean the cuttlefish by removing the guts and cartilage. Cut them into bite-sized pieces, about 1 to 1.5 cm thick. Maintaining the freshness of the cuttlefish is key to its great texture.

Step 2

Peel the onion and slice it thickly, about 0.5 cm thick. You want to keep some of its crispiness.

Step 3

Remove the stems from the red and green chili peppers, remove the seeds, and slice them diagonally. If you like it spicier, increase the amount of green chilies. If you prefer a milder taste, remove all the seeds. Rinse the prepared chilies lightly in cold water and squeeze out excess moisture for a cleaner flavor.

Step 4

In a wide and deep pan or wok, heat 2 tablespoons of grapeseed oil over low heat. Add the minced garlic (or sliced garlic) and sauté gently until fragrant. Be careful not to burn the garlic; you want to release its aromatic flavor.

Step 5

Once the garlic is fragrant, add the prepared cuttlefish, onion, red chilies, and green chilies to the pan. Turn the heat up to high and stir-fry quickly. The trick here is to cook it rapidly over high heat so the cuttlefish doesn’t become tough. Once the ingredients are partially cooked, add all the sauce ingredients: gochujang, gochugaru, honey, mirin, oyster sauce, salt, and oligodang. Stir-fry vigorously over high heat for about 1-2 minutes, ensuring the sauce evenly coats everything and sticks to the cuttlefish and vegetables.

Step 6

In a separate small pan, add a little cooking oil and carefully fry the egg, trying not to break the yolk, to create a sunny-side-up egg. Adjust the heat carefully to achieve a perfectly runny yolk.

Step 7

Serve the warm rice in two bowls. Generously top the rice with the delicious stir-fried cuttlefish. Finally, gently place the perfectly cooked sunny-side-up egg on top of the stir-fry. Breaking the yolk and mixing it with the rice and cuttlefish will create an even richer flavor experience.

Step 8

Garnish with finely chopped green onions and toasted sesame seeds. A drizzle of sesame oil can also be added for extra aroma, if desired. Your beautiful cuttlefish rice bowl is ready! Enjoy your meal.