Spicy and Savory Braised Cuttlefish
Spicy and Savory Braised Cuttlefish
Chewy and Deliciously Spicy & Savory Braised Cuttlefish Recipe
Perfect for when you’re craving something flavorful! Introducing a recipe for braised cuttlefish that’s infused with a savory, sweet, and spicy custom soy sauce. The delightful chewiness of the cuttlefish, combined with the tender quail eggs, fragrant ginger, and zesty chilies, creates an amazing harmony. This dish is perfect as a side for rice or as a snack with drinks. Make this delicious braised cuttlefish today! (Referenced from Altoran recipe)
Main Ingredients- 1 cuttlefish (approx. 530g)
- 24 boiled quail eggs
- 7 whole garlic cloves
- 5 Cheongyang peppers (Korean hot peppers)
- 3 dried red chilies
- 1/2 inch ginger
- 1 Tbsp sesame oil
Braising Sauce- 5 Tbsp soy sauce
- 5 Tbsp mirin (rice wine)
- 3 Tbsp cheongju (refined rice wine)
- 2 Tbsp white corn syrup
- 1 Tbsp brown sugar
- 5 Tbsp soy sauce
- 5 Tbsp mirin (rice wine)
- 3 Tbsp cheongju (refined rice wine)
- 2 Tbsp white corn syrup
- 1 Tbsp brown sugar
Cooking Instructions
Step 1
Let’s start by preparing the cuttlefish. Find the space between the body and the head, insert your hands, spread it open, and apply pressure to pull out the bone. Discard the bone.
Step 2
Carefully pull out the innards from inside the head and then cleanly cut and discard them.
Step 3
Make a small cut between the eyes. Squeeze with both hands, and a hard, black beak will come out. Discard this.
Step 4
Use scissors to neatly cut off and remove the cuttlefish’s eyes.
Step 5
Gently rub and peel off the thin skin attached to the head area with a paper towel, then discard it. This will make the dish cleaner.
Step 6
Rinse the cuttlefish thoroughly under running water. Next, separate the fins (the wing-like parts) on both sides of the body. Then, cut the body in half.
Step 7
Make X-shaped score marks on the inside of the body (this is the softer side where the innards were). Scoring helps the sauce to penetrate better, making it more delicious.
Step 8
Cut the body into bite-sized pieces. This size is perfect for enjoying the chewy texture.
Step 9
Separate the tentacles and cut them into bite-sized pieces. This completes the preparation of the cuttlefish.
Step 10
Prepare the other ingredients. Tear the dried red chilies into appropriate sizes after removing the seeds. Slice the Cheongyang peppers diagonally, and slice the ginger into thin rounds.
Step 11
In a pot, combine all the braising sauce ingredients (soy sauce, mirin, cheongju, white corn syrup, brown sugar) and bring to a boil over high heat. Once the sauce is boiling, add the prepared cuttlefish.
Step 12
After adding the cuttlefish, reduce the heat to medium and simmer for about 11 minutes. Stir occasionally to ensure the sauce is evenly distributed.
Step 13
After 11 minutes, add the boiled quail eggs, torn dried red chilies, and sliced ginger. Reduce the heat to low and continue to simmer for another 15 minutes. Let it simmer slowly so the ingredients become tender and the sauce deeply infuses them.
Step 14
Finally, add the diagonally sliced Cheongyang peppers. Turn the heat back up to high and stir everything together for about 1 minute. Adding the spiciness of the Cheongyang peppers makes it even tastier.
Step 15
Turn off the heat, drizzle in 1 tablespoon of sesame oil, and give it a quick mix. Your delicious braised cuttlefish is ready! Serve it over warm rice for a delightful meal.
