Spicy and Sweet Stir-Fried Cuttlefish (Galbi Ojingeo Bokkeum)
Spicy and Sweet Stir-Fried Cuttlefish (Galbi Ojingeo Bokkeum)
A Delicious Side Dish for Rice: Stir-Fried Cuttlefish
Cuttlefish seems to be in season lately. While it might be a bit pricier than regular squid, it’s a treat worth preparing since we don’t eat it every day. This dish offers a wonderful balance of spicy and sweet flavors with tender cuttlefish and crisp vegetables, making it a perfect accompaniment to rice.
Main Ingredients- 3 medium cuttlefish
- A little cooking oil (about 2 Tbsp)
- 1/2 onion
- 1/2 stalk of green onion
- 50g carrot (approx. 1/3 medium)
- 2 Korean green chilies (Cheongyang)
Spicy & Sweet Stir-Fry Sauce- 2 Tbsp gochugaru (Korean chili flakes)
- 1/4 Tbsp ginger powder
- 1 Tbsp minced garlic
- 1 Tbsp rice wine or cooking wine
- 1/2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp oligodang (corn syrup) or other sweetener
- 1/2 Tbsp toasted sesame seeds
- A few perilla leaves (optional, for garnish)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/4 Tbsp ginger powder
- 1 Tbsp minced garlic
- 1 Tbsp rice wine or cooking wine
- 1/2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp oligodang (corn syrup) or other sweetener
- 1/2 Tbsp toasted sesame seeds
- A few perilla leaves (optional, for garnish)
Cooking Instructions
Step 1
Prepare the cuttlefish. Remove the hard cartilage from the back (the quill) and peel off the skin. Rinse the cuttlefish thoroughly under cold running water. Pat dry with paper towels for better texture.
Step 2
We’re using 3 small cuttlefish. Nowadays, supermarkets often sell pre-cleaned cuttlefish, which makes preparation very convenient. Choosing fresh, good-quality cuttlefish is key to a delicious outcome.
Step 3
Time to score the cuttlefish for a beautiful presentation and to help the sauce penetrate. Using a scoring knife or the back of a regular knife, make a crosshatch pattern on the cuttlefish. This not only looks pretty but also ensures the sauce marinates well. Cut the scored cuttlefish into bite-sized pieces, about 2-3 cm wide.
Step 4
Prepare the vegetables for the stir-fry. Feel free to use whatever vegetables you have on hand! Slice 1/2 onion into thick strips. Avoid slicing them too thinly, as they should retain a pleasant crunch after stir-frying.
Step 5
Slice 1/2 stalk of green onion diagonally. This shape helps the onion release its flavor and aroma without becoming too soft.
Step 6
Slice about 50g of carrot into half-moon shapes, using about two-thirds of a medium carrot. You can adjust the thickness to your preference – thinner slices cook faster, while thicker ones offer more bite.
Step 7
Finely chop 2 Korean green chilies (Cheongyang peppers). Remove the seeds if you prefer less heat. If the dish is for adults and you want it extra spicy, you can leave some seeds in. Adjust the spice level according to your preference.
Step 8
Here are the prepared cuttlefish and colorful vegetables, ready for cooking. Doesn’t this look appetizing?
Step 9
Let’s make the delicious stir-fry sauce. In a bowl, combine 2 Tbsp gochugaru, 1/4 Tbsp ginger powder, 1 Tbsp minced garlic, 1 Tbsp rice wine, 1/2 Tbsp sesame oil, 1 Tbsp gochujang, 3 Tbsp oligodang (adjust sweetness to taste), and 1/2 Tbsp toasted sesame seeds. Mix everything well until the sauce is smooth and evenly combined. This pre-made sauce ensures consistent flavor.
Step 10
Prepare the perilla leaves if using them as a base for serving. Laying them on the bottom of your serving dish before adding the stir-fry adds a wonderful aroma and visual appeal. Alternatively, you can simply garnish the top with chopped perilla leaves.
Step 11
Heat 2 Tbsp of cooking oil in a large pan or wok over medium-high heat. Add the sliced onions first and stir-fry until they become translucent and fragrant. Then, add the prepared cuttlefish and stir-fry quickly over high heat. Cooking over high heat is crucial to keep the cuttlefish tender and slightly chewy.
Step 12
Once the cuttlefish is partially cooked, add the remaining vegetables (green onions, carrots, and green chilies) to the pan.
Step 13
Stir-fry until the vegetables are slightly softened but still have a bit of bite. Pour in the pre-made stir-fry sauce and mix everything together quickly to coat evenly. Be careful not to burn the sauce.
Step 14
Just before turning off the heat, drizzle in 1/2 Tbsp sesame oil and sprinkle with 1/2 Tbsp sesame seeds for a final touch of aroma and flavor. Give it a final quick stir. Your delicious Spicy and Sweet Stir-Fried Cuttlefish is ready! Serve immediately, perhaps over the bed of perilla leaves you prepared.
