Spicy Stir-fried Dried Shredded Squid with Gochujang
Spicy Stir-fried Dried Shredded Squid with Gochujang
Lee Bo-eun’s Secret Recipe for Delicious Gochujang Dried Shredded Squid Stir-fry (No Mayonnaise!)
A beloved side dish for rice, this recipe shows you how to make tender and flavorful dried shredded squid stir-fry without mayonnaise. Using Lee Bo-eun’s method, it’s chewy yet moist with a savory and spicy sauce that will have you reaching for more rice. Create a wonderful banchan with simple ingredients!
Stir-fry Ingredients- 300g dried shredded squid (a generous handful)
- 3 Tbsp cooking wine (mirin or cheongju)
- 3 Tbsp chopped green onions (finely chopped)
- 1 Tbsp toasted sesame seeds
- A pinch of sesame seeds powder
Spicy & Sweet Stir-fry Sauce- 2 Tbsp cooking oil (canola, grapeseed, etc.)
- 2 Tbsp soy sauce
- 3 Tbsp gochujang (Korean chili paste, a generous amount)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 1 Tbsp corn syrup (adds gloss and tenderness)
- 2 Tbsp cooking oil (canola, grapeseed, etc.)
- 2 Tbsp soy sauce
- 3 Tbsp gochujang (Korean chili paste, a generous amount)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 1 Tbsp corn syrup (adds gloss and tenderness)
Cooking Instructions
Step 1
Before starting the stir-fry, quickly rinse the dried shredded squid under running water once. This helps remove any unpleasant smell and makes it more tender. Be careful not to wash it for too long, as it can wash away the flavor.
Step 2
Lightly drain the rinsed squid and place it in a dry pan. Stir-fry over low heat until the moisture evaporates. This process makes the squid chewier and firms up its texture.
Step 3
Cut the stir-fried squid into bite-sized pieces. About 3cm in length is standard, but you can adjust the size to your preference – shorter or longer is fine. You can cut it smaller for children or leave it longer for a chewier bite.
Step 4
Add 3 tablespoons of cooking wine (mirin or cheongju) to the prepared squid and mix well. The cooking wine will help eliminate any fishy odors and tenderize the squid.
Step 5
Cover the bowl with a lid or plastic wrap and microwave for about 1 minute. After microwaving, gently toss the squid by hand to allow any residual alcohol to evaporate, which further enhances its texture.
Step 6
Now, let’s make the delicious sauce. In a frying pan or wok, add 2 tablespoons of cooking oil and 2 tablespoons of soy sauce.
Step 7
Next, add 1 tablespoon of minced garlic, 2 tablespoons of sugar, and the star ingredient, 3 tablespoons of gochujang (a generous amount). Stir everything together until well combined.
Step 8
Place the pan with the sauce ingredients over heat and bring it to a boil once. This step deepens the flavors of the sauce.
Step 9
As soon as the sauce starts bubbling vigorously, turn off the heat. Add all the prepared dried shredded squid. Using two spoons makes it easy to coat the squid evenly with the sauce. Press down gently with the back of the spoons as you mix.
Step 10
Once the squid and sauce are well combined, turn the heat back on to medium. Stir-fry the squid for about 2-3 minutes, being careful not to burn the sauce. You’ll know it’s almost done when you hear a gentle crackling sound.
Step 11
When the squid is fully stir-fried, turn off the heat. Finally, add 1 tablespoon of corn syrup for a glossy finish and a softer texture. Quickly stir-fry once more using the residual heat to ensure it’s evenly coated. Be mindful not to overcook after adding the syrup, as it can become sticky.
Step 12
Finally, sprinkle 1 tablespoon of toasted sesame seeds and a pinch of sesame seed powder on top. Give it one last gentle toss, and your delicious Gochujang Dried Shredded Squid Stir-fry is ready!
Step 13
This stir-fried squid is not too salty and has a deep, savory flavor that makes you want to keep eating it with every bite of rice. It’s a wonderfully addictive side dish that the whole family will love. Enjoy making it! 🙂
