Savory Soy-Braised Squid: A Delicious Korean Side Dish or Appetizer
Is Soy-Braised Squid a Side Dish or an Anju (Korean Bar Snack)?
I found a squid that was prepped and frozen from a previous cooking session, and after considering stir-frying, boiling, or baking, I decided to make Soy-Braised Squid. I made it as a side dish because we were running low, but it tastes so good, it could easily double as an anju (Korean bar snack)! While two squids would have been more generous, this one was large and plump, making it a satisfying single portion.
Key Ingredients
- 1 squid
- Thinly sliced garlic (for frying)
- Cooking oil
- 3 Tbsp soy sauce
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp corn syrup (or sugar)
- A pinch of black pepper
- Sesame seeds
Cooking Instructions
Step 1
First, clean the squid by removing the innards and beak, and peel off the skin. To preserve its shape, slice the cleaned squid into rings about 1 to 1.5 cm thick. Slicing them too thinly might cause them to shrink significantly when cooked, so aim for a moderate thickness.
Step 2
Heat a pan over medium-low heat and add a generous amount of cooking oil. Add the thinly sliced garlic and fry until golden brown and fragrant. This step infuses the oil with a delicious garlic aroma, enhancing the overall flavor of the braised squid. Be careful not to burn the garlic by adjusting the heat as needed.
Step 3
Once the garlic is lightly golden, add the sliced squid to the pan and stir-fry over high heat. Cook the squid just until it changes from translucent to opaque white. This quick cooking method helps maintain a tender, chewy texture. Avoid overcooking, as it can lead to a rubbery consistency.
Step 4
Now it’s time to add the braising sauce. Pour in 3 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of corn syrup. Taste the sauce and adjust seasoning if necessary; add more soy sauce if you prefer it saltier, or a bit more corn syrup for extra sweetness, according to your preference. If serving to children, you might want to add a little more sweetener for a milder taste.
Step 5
Allow the sauce to simmer and reduce, coating the squid with a glossy glaze. Stir gently over medium heat for about 2-3 minutes, until the sauce thickens slightly and clings to the squid. Ensure the sauce doesn’t dry out completely; adjust the heat to maintain a gentle simmer.
Step 6
Finally, finish the dish by sprinkling in a pinch of black pepper and a generous amount of toasted sesame seeds for added flavor and visual appeal. Your delicious Soy-Braised Squid is now ready! Serve it over a bowl of hot rice for a delightful meal, or enjoy it as a savory anju with a cold drink.
