Spicy Stir-Fried Squid with Bean Sprouts
Spicy Stir-Fried Squid with Bean Sprouts
The Perfect Duo: Tender Squid and Crunchy Bean Sprouts in a Savory Stir-Fry!
Craving something spicy and flavorful? This stir-fry combines the delightful chewiness of squid with the refreshing crunch of bean sprouts, all coated in a vibrant, fiery sauce. It’s a fantastic side dish for rice or a perfect accompaniment to your favorite drinks. Enjoy this easy-to-make yet incredibly satisfying Korean classic!
Main Ingredients- 1 medium squid
- 1 small onion
- 1 Korean chili pepper (Cheongyang pepper)
- 1/3 stalk of green onion, finely chopped
- 200g bean sprouts
- 7 rice cakes for tteokbokki (optional)
Spicy Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp Cheongyang gochugaru (for extra heat, adjustable)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup or rice syrup
- 2 Tbsp water
- Pinch of black pepper
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp Cheongyang gochugaru (for extra heat, adjustable)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup or rice syrup
- 2 Tbsp water
- Pinch of black pepper
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Rinse the bean sprouts thoroughly under cold running water. Blanch them in boiling water until they are tender-crisp. Avoid overcooking, as you want them to retain their crunch.
Step 2
Immediately after blanching, rinse the bean sprouts under cold water to stop the cooking process. This helps maintain their crisp texture and drains excess water, preventing the final dish from becoming too watery.
Step 3
Peel the onion and slice it into thin strips (about 0.5cm thick). Slice the Korean chili pepper diagonally into thin pieces to add a pleasant spicy kick.
Step 4
Score the cleaned squid with a knife in a criss-cross pattern. This scoring helps the sauce penetrate the squid and ensures a more tender bite when cooked.
Step 5
Cut the scored squid into bite-sized pieces, approximately 2-3 cm in size. Cutting them too small might cause them to shrink significantly during cooking.
Step 6
Bring a pot of water to a rolling boil. Add the cut squid and blanch for just about 20 seconds. This quick blanching removes impurities and helps minimize excess moisture in the final stir-fry, contributing to a chewier texture. Remove the squid promptly and set aside.
Step 7
In a mixing bowl, combine all the sauce ingredients: gochujang, gochugaru, Cheongyang gochugaru, soy sauce, sugar, corn syrup, water, black pepper, and minced garlic.
Step 8
Whisk the sauce ingredients together thoroughly until well combined and smooth. Ensuring the sauce is evenly mixed is crucial for consistent flavor distribution throughout the dish.
Step 9
Heat a generous amount of cooking oil in a pan over medium heat. Add the finely chopped green onion and minced garlic.
Step 10
Reduce the heat to low and sauté the green onions and garlic until fragrant, infusing the oil with their aromatic flavors. This creates a flavorful base for the stir-fry.
Step 11
Add the tteokbokki rice cakes to the pan and stir-fry for about 2-3 minutes, or until they begin to soften and become pliable. This allows them to absorb some of the flavors.
Step 12
Now, add the blanched squid to the pan.
Step 13
Stir-fry the squid along with the rice cakes for another minute or so, until the squid starts to turn opaque and slightly golden. This step helps achieve a better texture.
Step 14
Pour the prepared spicy sauce over the squid and rice cakes. Stir-fry over medium heat, allowing the sauce to coat everything evenly and thicken slightly. Be careful not to burn the sauce.
Step 15
Once the sauce begins to reduce, add the sliced onion and diagonally cut Korean chili pepper.
Step 16
Continue to stir-fry until the onions become translucent but still retain a slight crunch. Avoid overcooking the onions.
Step 17
Finally, add the blanched bean sprouts to the pan.
Step 18
Increase the heat to high and quickly stir-fry everything together to ensure the bean sprouts are evenly coated with the sauce and heated through, but still crisp. This high-heat, quick stir-fry prevents the bean sprouts from releasing too much water. Taste and adjust seasoning if needed, adding a little more soy sauce if it’s not salty enough. Your delicious Spicy Stir-Fried Squid with Bean Sprouts is now ready to serve!
